Yoghurt and strawberry tart with mint sugar

Create magic in the kitchen with this strawberry tart sprinkled with mint sugar.

Yoghurt and strawberry tart with mint sugar cut in pieces

Serves

6

Prep

20m

Note: + setting, chilling & cooling time

Cooking

15m

Ingredients

  • 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

Method

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

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.

STEP 5

Transfer tart to a serving platter. Top with strawberry. Sprinkle with mint sugar.

Dietary information

Vegetarian
Gluten-free
Peanut-free
Sesame-free
Wheat-free
Yeast-free
Soy-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.