Valentine’s Day Tart

For the Crust

  • 2 cups all-purpose flour
  • ¼ cup Ahuacatlan Natural
  • 1 cup powder sugar
  • 2 egg yolks
  • 1 pinch of salt

For the Filling

  • 1 cup raspberries, divided
  • 1 cup strawberries, divided
  • 1 cup blackberries, divided
  • 1 cup sugar
  • 1 tbs. lemon juice
  • 1 tbs. corn starch
  • 1 spearmint sprig

Preheat the oven to 350°F.

In a mixer with the paddle attachment place flour, Ahuacatlan Natural, powder sugar, yolks, and salt. Mix well until an homogeneous dough is formed. Reserve and let rest.

In a large pot, add half of all the berries (reserve the other half for the end) and the sugar. When the fruit start releasing their juice, add the lemon juice and cornstarch. Simmer for 10 minutes or until it starts thickening. Mix continuously without letting the jam get stuck to the bottom of the pot.

Grease a tart mold with a little bit of Ahuacatlan Natural. Roll the dough with a rolling pin in a circular shape. It should be 2 inches larger than the mold on all sides. Place the dough over the mold and cut the excess with scissors.

Bake the crust at 350°F for 20 minutes of until it’s golden brown.

Add the cooked berry mixture over the tart crust, and place the reserved fresh berries on top. Garnish with spearmint leafs.

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