It’s full Summer here and that means it’s tart season. Cooking for two means that most of my recipes are for two little tarts, like these refreshing ones. Full of oats and yogurt and fruit means that they make an excellent dessert AND breakfast!
I’ve never made a tart base like this, but it’s based on a recipe for cookies that I have involving blending oats, banana and other goodies. It seems to work, but it’s not a shortcrust replacement yet 😉
Here is the recipe! 😀
Orange Yogurt Tarts
1 cup oats
1 Tbsp ground almonds (optional)
Pinch of anise seeds
Zest of half an orange
20g butter (softened)/coconut butter/vegan spread
Bit of any sugar or honey
About 5cm worth of banana
1&1/2 egg whites
1/4 cup yogurt
Preheat the oven to 180 degrees celsius and find your two 10cm diameter tartlet tins. That includes the bases, they are known to escape…..
In a little blender, whiz together the base ingredients until smooth. You could do this by hand, it would just take a little longer 🙂 Press into the tartlet tins and bake for about 20 minutes, until golden. Set aside to cool slightly while you make the filling, leaving the oven on.
For the filling, whisk the egg whites until slightly frothy and all the protein gloops have separated. Mix in the yogurt and orange zest. Sprinkle the blueberries into the tart shells and pour the filling on top. You may have a little leftover, but the aim is to fill to the top. Bake in the oven for about 15 minutes until the filling is set and only slightly wobbly in the middle. Cool in the tins.
When ready to serve, unmold from the tins and segment the orange. Arrange the orange slices on top of the tartlets and enjoy with a little more yogurt, or maybe some whipped (coconut) cream!
Makes two, best eaten on the day they are made, or else the shell gets a bit soggy.