Yogurt Tartlets
Ingredients
The crust
-
1
cup
whole wheat pastry flour
-
⅓
cup
rolled oats
-
scant ½
teaspoon
fine-grain sea salt
-
⅓
cup
butter, coconut oil, or olive oil
-
1
tablespoon
butter, coconut oil, or olive oil
-
2
tablespoons
maple syrup
-
2
tablespoons
natural cane sugar (optional)
-
¼
teaspoon
toasted sesame oil
The filling
-
1
cup
plain Greek yogurt
-
¼
cup
maple syrup
-
1
zest
lemon
-
3
teaspoons
fresh ginger juice
-
2
large
eggs, lightly beaten
Toppings
-
to taste
crystallized ginger, dried fruit, or fresh fruit/berries
Instructions
- Preheat the oven to 350°F with the rack in the middle.
- In a medium bowl, combine the flour, oats, and salt.
- Melt the butter in a medium saucepan over medium heat, then stir in the maple syrup and sugar.
- Add the flour and oat mixture to the melted butter and stir well, cooking for a couple of minutes until toasted.
- Stir in the sesame oil and remove from heat.
- Divide the mixture into six equal portions and press into the tart pans, then freeze until cool.
- For the filling, combine the yogurt, maple syrup, lemon zest, and ginger juice in a bowl and mix well.
- Stir in the eggs until fully incorporated.
- Fill each tart shell with about ¼ cup of the filling and bake for 20-23 minutes until set.
- Let cool for ten minutes, then refrigerate for a couple of hours before serving with toppings.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
34g
Total protein
6g
Sodium
150mg
Cholesterol
60mg
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