Yoghurt and strawberry tart with mint sugar
Create magic in the kitchen with this strawberry tart sprinkled with mint sugar.
Note: + setting, chilling & cooling time
- 1 1/2 cups (240g) almonds
- 2 tbs chia seeds
- 6 fresh dates, pitted
- 1 tbs vegetable oil
- 1 egg
- 2 tsp vanilla bean paste
- 1/2 cup mint leaves
- 1/4 cup (55g) white sugar
- 3/4 cup (200g) Greek-style yoghurt
- 1 1/4 cups (300g) reduced-fat ricotta
- 250g strawberries, thinly sliced
Grease an 11cm x 34cm (base measurement) fluted tart tin with removable base. Place almonds, chia seeds, dates, oil, egg and half the vanilla in a food processor. Process for 3 mins or until finely chopped and the mixture holds together when pinched. Spoon into the prepared tin. Use a flat-bottomed glass to spread and press the mixture evenly over the base and sides of the tin. Place in the fridge for 15 mins to set.
Preheat oven to 180°C. Place tin on a baking tray. Use a fork to prick base all over. Bake for 15 mins or until firm. Cool.
Meanwhile, place mint on a small microwave-safe plate lined with paper towel. Cook in the microwave on high for 30 secs, in 3 intervals, or until dry. Place mint in a clean food processor with sugar. Process until finely chopped.
Place yoghurt, ricotta and remaining vanilla in a clean food processor and process until smooth. Spoon over the almond mixture in the tin and smooth the surface. Chill for 20 mins or until firm.
Transfer tart to a serving platter. Top with strawberry. Sprinkle with mint sugar.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.