Better-for-you strawberries and ‘cream’ tart
This feel-good tart is full of fresh flavours and juicy strawberries. It is the perfect treat to satisfy your sweet cravings.
Better-for-you strawberry and cream tart. This feel-good strawberry tart is full of thick, creamy yoghurt and topped with delicious in-season strawberries.
To get started, line a large sieve with a clean Chux and place it over a large bowl. Next, add honey and vanilla to the yoghurt in a bowl and mix until well combined. Spoon the yoghurt mixture into the lined sieve.
Pop in the fridge for at least four hours to drain the yoghurt. This will make it extra thick and creamy. For best results, refrigerate overnight. While the yoghurt is draining, make the tart case.
Start by preheating the oven to 180 degrees Celsius, then grease a 20 centimetre round fluted tart tin with a removable base. Place the tin on a baking tray. Next, place the oats, muesli, coconut, pepitas and sunflower seeds in a large bowl and stir to combine.
Add the coconut oil, maple syrup and the honey and stir until well combined. Spoon into the prepared tin and use the back of a spoon to spread and press the mixture evenly over the base and side. Pop in the oven for 25 to 30 minutes or until the base is golden brown. Set aside to cool completely.
Now place the chopped strawberries in a bowl of a blender and blend until smooth. Once the yoghurt is thick and creamy, transfer it to a large bowl and discard the drained liquid. Add half the strawberry puree to the yoghurt and use a spoon to gently marble it through.
Spoon the mixture into the cooled tart case, then drizzle with the remaining strawberry puree. Decorate with strawberries and sprinkle with pistachios to serve.
Prep this recipe a day ahead, then you can easily assemble an irresistible strawberry and cream tart just before serving.
Note: + cooling & 4 hours chilling time
- 500g Greek-style yoghurt
- 1/4 cup (60ml) honey
- 1 tsp vanilla bean paste
- 150g strawberries, chopped
- 300g strawberries, extra
- 1 tbs pistachios, chopped
Muesli tart case
- 1 1/2 cups (135g) rolled oats
- 1/2 cup (55g) raw muesli
- 2 tbs shredded coconut
- 2 tbs pepitas (pumpkin seeds)
- 1 tbs sunflower seeds
- 2 tbs melted coconut oil
- 2 tbs maple syrup
- 1 tbs honey
Line a large sieve with muslin or a clean Chux. Place over a large bowl. Combine the yoghurt, honey and vanilla in a bowl. Spoon the yoghurt mixture into lined sieve. Place in the fridge for 4 hours or overnight to drain.
Meanwhile, to make the muesli tart case, preheat oven to 180°C. Grease a 20cm (base measurement) fluted tart tin with removable base. Place on a baking tray. Combine the oats, muesli, coconut, pepitas and sunflower seeds in a large bowl. Add the coconut oil, maple syrup and honey and stir until well combined. Spoon into prepared pan. Use the back of a spoon to spread and press the mixture evenly over the base and side of the pan. Bake for 25-30 mins or until golden brown. Set aside to cool completely.
Place the chopped strawberries in a blender and blend until smooth. Transfer drained yoghurt mixture to a clean bowl, discarding excess liquid. Add half the strawberry mixture and use a spoon to gently marble. Spoon mixture into tart case. Drizzle with remaining strawberry mixture. Top with extra strawberries and pistachio. Serve immediately.