This blueberry tart is healthy and simple to make and still packs a lot of flavor. With Greek yogurt and fresh blueberries, it makes a fresh tasting and delicious dessert or afternoon snack.
For the crust:
1cupalmond meal(100 g)
1cupfine cut oats(100 g) (choose certified gluten-free is needed)
5tablespoonscoconut oil,solid (not melted)
For the filling:
2x 170 g container Greek yogurt(full-fat)
Preheat the oven to 320°F / 160°C and grease a 35 x 11 cm (13 x 5 inch) rectangular fluted tart pan with a removable bottom with coconut oil.
In a mixing bowl, add the almond meal, oats, baking powder, and salt and whisk together until combined. Add the honey and coconut oil. Use a fork to work the coconut oil into the dry ingredients until fully combined and holds together when pressed.
Firmly press the mixture evenly over the bottom and up the sides of the tart pan. Bake for about 20 minutes, until the crust is golden brown. Transfer to a wire rack and let the crust cool completely.
In a medium bowl, mix the Greek yogurt with the honey. Spread the yogurt in the crust and arrange the blueberries over the surface of the yogurt. Cut the tart in slices and serve.
Refrigerate leftovers within two hours. Enjoy!
You want to choose an authentic rich, thick and creamy Greek yogurt for this recipe. If you Greek yogurt has a small layer of water on top, drain before using. As an alternative to Greek yogurt you could drain natural plain yogurt. Just place the yogurt in the refrigerator, and let drain overnight or at least 8 to 12 hours (TIP: use a fine strainer, cheese cloth or a coffee filter).
The crust for this blueberry tart is quite nutty so if you prefer a version without nuts and are not concerned about it being gluten-free, then use whole wheat or whole grain spelt flour instead of the almond meal.
I use fine cut oats for this recipe which adds a lot of texture to the crust. For a finer crust, the oats can be ground into a “flour” be pulsing them in a blender (or coffee grinder) for about 60 seconds.
If you would like an ultra indulgent version of this blueberry tart recipe, then sub out half of the yogurt for mascarpone. You could even skip the honey and use icing sugar instead as well as the seeds from the vanilla pod. As in this recipe for Vanilla Mascarpone Cream.