4th of July Fruit Tart

Ingredients

• Nonstick cooking spray
• ½ cup sliced almonds
• 2 tablespoons unsweetened coconut flakes
• ½ cup mashed DOLE^® Avocado
• 1½ tablespoons honey
• 1 cup old-fashioned rolled oats
• 1 teaspoon ground cinnamon
• 1 container (5.3 ounces) vanilla almond milk yogurt alternative
• 2 DOLE^® Bananas, cut into thirds
• 1 teaspoon vanilla extract
• 2 teaspoons powdered gelatin
• ½ cup unsweetened almond milk
• ½ cup sliced DOLE^® Strawberries 
• ½ cup DOLE^® Blueberries 

Directions

1. Preheat oven to 325°F. Spray 9-inch tart pan or round baking dish with nonstick cooking spray. Process almonds and coconut in food processor 30 seconds or until fine crumbs form.
2. Whisk avocado and honey in a medium bowl; stir in oats, ½ teaspoon cinnamon and almond-coconut mixture. Press into bottom and up sides of prepared pan; bake 25 minutes or until edges are golden brown. Cool completely.
3. Purée yogurt, bananas, vanilla extract and remaining ½ teaspoon cinnamon in a blender on high 1 minute or until smooth; transfer to medium bowl. Makes about 1¼ cups.
4. Sprinkle gelatin over 2 tablespoons cold water in a cup; let stand 5 minutes. Heat almond milk in small saucepan over medium heat 5 minutes or until hot; whisk in gelatin mixture until dissolved, then whisk into yogurt mixture. Pour filling into crust; refrigerate at least 2 hours or until set.
5. Arrange strawberries and blueberries on top of tart; cut into 8 slices.

Tips & tricks

To make this recipe vegetarian, simply use agar-agar in place of the gelatin and increase the standing time in step 4 to 8 minutes. For a decorative topping, try melting 2 tablespoons dark chocolate chips and drizzling over the tart before slicing.