Balsamic-roasted strawberry tart with chocolate almond crust

Chocolate almond crust
(adapted from here)

1 1/2 c. almond meal/flour
1/4 c. cocoa powder
4 Medjool dates
1 Tbsp. sugar
1/4 c. coconut oil

Combine almond meal, cocoa powder, dates, sugar, and coconut oil. Process for about 60 seconds until dates are incorporated and mixture sticks together when pinched. Press into a 9-inch tart pan with removable base. Refrigerate 15 minutes.

Balsamic-roasted strawberries
(adapted from here)

2 pounds fresh strawberries
2 Tbsp. sugar
4 Tbsp. good quality, aged balsamic vinegar

Preheat oven to 350 degrees. Hull strawberries and slice into quarters. Place berries in a 9x13 glass pan. Sprinkle with sugar and balsamic vinegar. Roast for 45 minutes until thick and syrupy. Cool.

Filling and finishing tart
(adapted from here)


8 oz. cream cheese, softened
2 Tbsp. sugar
1/4 c. balsamic-roasted strawberries with syrup

Mix cream cheese, sugar, and strawberries until smooth. Spread filling over refrigerated tart crust.

Strain syrup from remaining balsamic-roasted strawberries. Spoon strawberries over the filled tart. Reserve syrup for serving. Refrigerate at least one hour before serving.