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Berry and Yogurt Slab Tart

Serves 12


    Berry and Yogurt Slab Tart

    One giant berry-and-oat crumb bar, jooshed up with rich vanilla yogurt. There’s no rolling of pastry here, making this minimalist dessert a cinch to whip up.


    Chocolate, please!

    If mom just can’t get enough chocolate, add 2 to 3 Tbsp (30 to 45 mL) cocoa powder, sifted, to yogurt mixture plus an additional 1 Tbsp (15 mL) honey, and top each slice with grated dark chocolate.


    Berry and Yogurt Slab Tart


      • 2/3 cup (160 mL) coconut oil or unsalted butter, melted, plus more for pan
      • 1 3/4 cups (435 mL) quick-cooking rolled oats
      • 1 1/4 cups (310 mL) spelt flour or gluten-free all-purpose flour
      • 1/2 cup (125 mL) dark brown sugar
      • 1/2 tsp (2 mL) salt
      • Water, as needed
      • 2 cups (500 mL) plain skyr, thick Greek yogurt, or thick coconut yogurt
      • 2 Tbsp (30 mL) honey
      • 1 tsp (5 mL) vanilla extract
      • 2 cups (500 mL) berries such as sliced strawberries, raspberries, or a combination


      Per serving:

      • calories234
      • protein4 g
      • total fat13 g
        • sat. fat11 g
      • total carbohydrates28 g
        • sugars10 g
        • fibre3 g
      • sodium100 mg



      Preheat oven to 375 F (190 C). Line 9 x 13 in (33 x 23 cm) pan with parchment paper, leaving an overhang for easy removal, and grease parchment with a bit of additional coconut oil. If you intend to transport and serve in the pan, simply grease pan with a bit of additional coconut oil.


      For crust, in large bowl, combine oats, flour, sugar, and salt; then stir in melted coconut oil to incorporate. The mixture should hold together when squished between your hands. Spelt flour tends to vary in absorbency, so water may be needed to bind crust; if this is the case, add water, 1 Tbsp (15 mL) at a time, until crust holds together tightly. Press crust firmly into prepared pan and bake for 20 to 30 minutes, until crust is dry to the touch and beginning to brown around edges. Remove from oven and cool completely in pan. If you intend to transport tart, leave cooled crust in pan for assembly and serving. Alternatively, using parchment paper, remove crust from pan and place on rectangular serving plate.


      For topping assembly, in medium bowl, whisk to combine skyr or yogurt, honey, and vanilla. Spread yogurt mixture over cooled crust, leaving a small border. Cover and chill in refrigerator until ready to serve, at least 1 hour and up to 3 hours—the time in the fridge makes for a softened crust that’s easier to cut and eat.


      When ready to enjoy, top with berries, slice, and serve.



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      Mussels with Tomato, Saffron, and Fennel

      Mussels with Tomato, Saffron, and Fennel

      B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.