Yoghurt and strawberry tart with mint sugar

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

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.

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