Summer Tart with Oat Crust
A light dessert or served with afternoon tea.
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Ready Time
40 mins
40 mins
Preparation
15 mins
15 mins
Cooking
25 mins
25 mins
Serves
6-8
40 mins
Ready Time
Ready Time
15 mins
Preparation
Preparation
25 mins
Cooking
Cooking
6-8
Serves
Serves
Ingredients
Tart crust
- ½ cup oats
- 1 cup spelt flour
- ½ cup coconut sugar
- Pinch sea salt
- ½ cup ghee
- 1 tsp apple cider vinegar
- 1 tbsp ice cold water
Filling
- 2 cup coconut or vanilla bean yoghurt
- Fresh seasonal
Method
- Preheat oven to 108° C. Line the base of a 15cm x 30cm tart tin with baking paper.
- Place the oats, spelt flour, coconut sugar and sea salt into the mixing bowl. Using the scraper beater attachment, mix ingredients on speed 4 for 1 minute.
- Whilst mixing, add the ghee and mix for an additional 30 seconds.
- Combine the apple cider vinegar and water and slowly add into mixing bowl and continue mixing for a further 30 seconds.
- Remove dough from the mixing bowl and form into a ball. Wrap dough ball in glad wrap and refrigerate for 1 hour.
- Roll dough on a floured bench top with a rolling pin until rectangular in shape. Lay pastry into prepared tart tin, pressing the pastry into the tin where required.
- Prick pastry with a few holes and bake in oven for 25 minutes. 8. Let pastry cool completely before topping with yoghurt. Arrange desired fresh seasonal fruit over yoghurt and serve.
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