I recently bought a tart pan.

I was inspired by all the rhubarb at the market and a rhubarb tart recipe in the My New Roots cookbook.

Well, it seems that rhubarb season is coming to an end here and I just haven’t seen any stalks that are worthy of a tart. But I’ve been yearning to get in the kitchen and do some baking.

So I looked up various tart recipes on Pinterest for inspiration, and gathered some ingredients yesterday, determined to create a suitable (no sugar added) tart today.

Lavender is abundant in the garden right now, and I thought back to the interesting blueberry lavender cake I ate in Scotland.

I taste-tested along the way, and I think it’s going to be great! I’m taking it to work tomorrow to share (still don’t know how I’m going to transport it on the train–no wonder every German has a portable cake carrier).

#spiritsunday Blueberry Lavender Tart
Crust: 1 c almond flour + 1 c chickpea flour + 2T coconut oil (I’m still experimenting with this and trying to cut the fat, so might swap almond flour for more chickpea flour or coconut flour. The majority of the fat in the recipe comes from the crust. Also, it might need an egg. We’ll see once we try to cut it at work.

Filling: 150g mager quark (Greek yogurt is similar), 150g ricotta, 120g Philly balance cream cheese(I assume it’s the Euro version of Philly light), 85g applesauce (I found an apricot/apple blend), vanilla, cinnamon, almond extract to taste

Topping: minced lavender from the garden, blueberries

Mix crust ingredients and press into pan. Bake at 350 for 10 min. Let cool. Mix filling ingredients and put in tart. Top with lavender and blueberries. Put in fridge to set.

Nutrition per slice (8 slices): 10g protein, 14g fat, 15 carbs, 225 cal

I’d like to do this again with peaches since they’re so juicy and delicious right now. And throw in some basil. Peach basil tart seems like the perfect 4th of july dessert!