Oat flour lends the crust of this tart a laudable texture. Thick Greek yogourt is a perfect substitution for heavy cream in desserts such as this, but it’s best not to use fat-free versions. You could swap out raspberries for blueberries in the filling if desired.
1 cup (250 mL) pecans
1 cup (250 mL) oat flour
1/4 cup (60 mL) unsweetened cocoa powder
1/4 cup (60 mL) coconut palm sugar or other raw sugar
1 large free-range egg
1/4 cup (60 mL) melted coconut oil
1 cup (250 mL) 2% plain Greek yogourt
1 cup (250 mL) raspberries, plus more for garnish
2 Tbsp (30 mL) honey
2 tsp (10 mL) vanilla extract
1 tsp (5 mL) orange zest
To make crust, place pecans in bowl of food processor and grind into small bits. Add oat flour, cocoa powder, sugar, egg, and coconut oil. Process until mixture clumps together. Place mixture in refrigerator for 30 minutes.
Preheat oven to 350 F (180 C).
Press crust dough into 9 in (23 cm) lightly greased tart pan.
To make filling, mix together yogourt, raspberries, honey, vanilla, and orange zest in large bowl. Spread yogourt mixture over crust. Bake for 20 minutes, or until yogourt has set. Let cool for several minutes before slicing. Garnish with additional raspberries and shaved dark chocolate, if desired.
Each serving contains: 395 calories; 11 g protein; 26 g total fat (10 g sat. fat, 0 g trans fat); 36 g total carbohydrates (17 g sugars, 6 g fibre); 31 mg sodium
source: “Oats“, alive #361, November 2012