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Yoghurt and strawberry tart with mint sugar recipe
Yoghurt and strawberry tart with mint sugar recipe
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Indulge in a delicious and healthy yoghurt strawberry tart with mint sugar on a nut-based pastry shell.
Ingredients:
  • 240g almond
  • 40.00 ml chia seeds
  • 6 fresh dates, pitted
  • 18.40 gm vegetable oil
  • 2 tsp vanilla bean paste
  • 125.00 ml mint leaves
  • 55g white sugar
  • 200g yoghurt
  • 300g ricotta
  • 250g strawberries, thinly sliced
Instructions:
  • Prepare the tart tin by greasing an 11cm x 34cm fluted tart tin with a removable base. Combine almonds, chia seeds, dates, oil, egg, and half of the vanilla in a food processor, then process until finely chopped and the mixture holds together when pinched, about 3 minutes. Transfer the mixture into the tin and use a flat-bottomed glass to evenly spread and press it over the base and sides. Chill in the fridge for 15 minutes to set.
  • Preheat the oven to 180°C. Set the tin on a baking tray and evenly prick the base with a fork. Bake for 15 minutes or until it's firm. Let it cool before proceeding.
  • Place the mint on a microwave-safe plate lined with paper towel. Microwave on high for 30 seconds in 3 intervals until dry. Transfer the dried mint to a food processor with the sugar and process until finely chopped.
  • Combine yoghurt, ricotta, and remaining vanilla in a food processor until silky smooth. Spread over the almond mixture in the tin, then refrigerate for 20 minutes or until set.
  • Place the tart on a serving platter, then add fresh strawberries on top and finish by sprinkling with mint sugar.

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