I feel like this would be the ultimate breakfast dessert. The superfood combination of oats, cinnamon, yogurt, almonds, blueberries with the hint of sweetness from honey is an absolute winner. I felt very pleased with this as I completely made it up on the spot. You know the feeling 🙂
Now, yes, it uses quark. Not referring to the elementary particles but the dairy product. Probably about as much of a staple in the pantry as it is an everyday word….not much. It is however, very easy to make! Simply line a sieve (over a bowl) with muslin (I used paper napkins), pour in the yogurt and cover the top with more muslin. Place something to weigh it down on top and wait for 24 hours. Done! You can keep the whey and use it for things such as bread starters or to make ricotta, and store the quark covered in the fridge. I’m sure there are many better instructions or tutorials online 🙂
This made a lovely dessert at the end of a lunch, and is great because it is not too sweet. You may want to add a bit more sugar to the tart base as I used the bare minimum. I was told the base was ‘muesli-esque’ but even the guest who was skeptical when he saw the base un-adorned, ended up saying he enjoyed it! I’m sure that you could easily use other berries or fruit but I felt that blueberries (even if frozen) went perfectly with the oats, cinnamon and yogurt. Stewed apricots and cardamom, raspberries and lemon, strawberries and ginger are a few other combinations I’m keen to try.
Oat and Blueberry Sunburst Tart
110g rolled oats
40g ground almonds
20g brown sugar
1 tsp cinnamon
55g butter, cubed
1 egg, beaten
50g runny honey
1 tsp vanilla essence
100g frozen blueberries
30g honey/maple syrup
Preheat the oven to 180 degrees Celsiusand line a baking tray.
In a food processor, whiz up the oats until they resemble bread crumbs, then add the ground almonds, brown sugar and cinnamon (make sure the oats are cool and not too warm from being whizzed about in the food processor). Add the cubed butter and pulse until the butter has been combined and distributed evenly with the dry ingredients. Tip into another bowl mix in the egg, lightly kneading until you have a thick and not too sticky dough. Chill for 10 minutes.
On a floured surface, roll out to a circle of 20cm diameter. Smooth the edges and crimp if you desire. Bake for 20 minutes, until firm to the touch. Cool completely.
Make the coulis next. Over a low heat, gently boil the coulis ingredients until thick and glorious. Cool.
When ready to top the tart, whip the cream, honey and vanilla essence together until soft peaks form. Fold in the quark gently until combined. If using a piping bag, fill the piping bag with the topping. Pipe roughly 2/3 to 3/4 of the filling on top of the tart base, leaving about a 1cm gap from the edges. Smooth off the top, then pipe the rest of the topping around the edge of the flat surface you have made, making sure there are no gaps for the coulis to leak out. Now drizzle the coulis (or arrange the blueberries, delicately) around the edges and in the middle of the tart. All done!
+A drizzle of runny honey would look simply glorious!
+You could roast some flaked almonds too, and arrange them around the edge of the tart for added texture.
I look forward to many more posts as nice as this one…. thanks to my mother’s new acquisition of a Samsung Galaxy S4, the quality and quantity of these photos make me feel a bit more like a hardcore blogger 😉