Summer Tart with Oat Crust

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

1. Preheat oven to 108° C. Line the base of a 15cm x 30cm tart tin with baking paper.
2. 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.
3. Whilst mixing, add the ghee and mix for an additional 30 seconds.
4. Combine the apple cider vinegar and water and slowly add into mixing bowl and continue mixing for a further 30 seconds.
5. Remove dough from the mixing bowl and form into a ball. Wrap dough ball in glad wrap and refrigerate for 1 hour.
6. 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.
7. 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.