I made some Love for my Valentine !!!!
Quick & Easy Triple Berry Tart with Gluten free Graham Cracker Crust
For the Crust:
2 1/2 cups GF graham cracker crumbs
(Kinnikinnick Gluten Free Graham Style crumbs)
6 Tbsp melted Non-dairy butterspread –Nutiva
(You can sub reg. butter)
¼ cup truvia/stevia-( You can sub reg. sugar)
For the Pie:
2 cups frozen organic mixed berries (thawed)
1 can of berry pie filling(Duncan Hines Berry Medley)
2-3 tbsp truvia/stevia (more, if needed)
3 tablespoons cornstarch
Make the crust first, mix together the graham cracker crumbs, truvia(or sugar) then add the melted butter. Mix until well combined and crumbs hold together.
Press the crumbs into a 9-inch pie plate or tart dish, evenly covering the bottom. Refrigerate the crust for 30 minutes.
In a medium bowl, combine the thawed berries with the berry pie filling, truvia(or sugar) & cornstarch.
Set aside a few berries to place on top of the tart.
Spoon the mixed berries mixture into the cooled crust and top with the remaining 1 cup of mixed berries.
Refrigerate the triple berry tart
for at least 1 hour for the berries to set .
You can serve with whipped cream or ice cream.
( I choose to eat my tart plain-No dairy for me )