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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.
Prep time20 mins20 minutes, + setting, chilling & cooling time
+ setting, chilling & cooling time
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
Description
Create magic in the kitchen with this strawberry tart sprinkled with mint sugar.
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.
