Feijoa Oat Crumble Tarts {with Berry and Lavender Yogurt}

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Feijoa season seems to ambush New Zealand, and for a period of two weeks, every other magazine is releasing articles about how to use these babies up! A friend from Holland said she had never even heard of them before she moved here. They apparently originate from South America, so there is your fun fact for the day πŸ™‚

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They are an acquired taste…. their smell reminds me of the pharmacy! But some people could possible devote their lives to them, and like with everything, some like them more than others πŸ™‚ They make a delicious ice cream flavour, that I cannot argue!

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They are delicious when paired with oats and berries such as here πŸ™‚ The lavender was a bit of a last minute addition but it added a nice fragrance and an interesting touch! It would be just as good without it, so don’t worry if you aren’t a fan or don’t have any on hand.

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Please enjoy, and if you like the look of these, you may like these tartlets too!

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Feijoa Oat Crumble Tarts {with Berry and Lavender Yogurt}
Instructions:
Crusts and topping:
1/2 cup flour
1/2 cup oats
1/4 cup muesli
2 Tbsp brown sugar
1 tsp ginger
30g butter
1/4 cup cold water
To Fill:
4 feijoas
To top:
1/3 cup mixed berries
2 heads lavender
1/3 cup plain yogurt

Instructions:
Preheat the oven to 180 degrees Celsius. Mix the flour, oats, muesli, brown sugar and ginger together, then rub in the butter. Add the water a bit at a time until the mixture comes together. Press 3/4 of the mixture into two 10cm-diameter tart tins and bake for 15 minutes until lightly golden.

Meanwhile, slice the feijoas. When the tart shells are done, arrange the feijoas in the shells and sprinkle on the rest of the topping. Bake for about 5 minutes more to brown up the topping. Cool in the tins.

Heat the mixed berries in the microwave with the lavender until the lavender is infused, about 1 minute on high, in 15 second intervals. Leave to cool slightly. Now fold into the yogurt.

To serve, top the tarts (best slightly reheated) with the yogurt and serve!

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