Lucy Di Marino

This wholefood berry tart is sweetened with only date sugar and has a light pastry and a deliciously flavoursome, slightly tart filling. Serve warm or cool, alone or with cream or ice cream, any time of day.



½ tsp baking powder
2 tbsp date sugar
40 g sunflower seeds
50 ml water
70 g almonds
120 g tapioca flour


40 g blueberries
40 g raspberries
70 g date sugar
120 ml water
300 g strawberries


To make the filling, cut the strawberries into halves or quarters if very large and bring to a boil with the sugar and raspberries, stirring gently to keep the strawberries intact.

Cook for 4 minutes until the strawberries are soft to the touch and can be easily cut through, remove from the heat and stir in the blueberries.

To make the pastry, process the dry ingredients into a flour, stopping as soon as the nuts and seeds begin to release oil and the flour starts clumping together.

Transfer to a bowl, add the water and knead into a soft dough.

Roll out the dough and transfer to a 25 cm flan or tart case and bake at 180°C for 15 minutes.

Add the filling and bake for a further 15 minutes.

Serve warm or cool, alone or with cream or ice cream.