Oat flour lends the crust of this tart a laudable texture. Thick Greek yoghurt 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
¼ cup (60 ml) unsweetened cocoa powder
¼ cup (60 ml) coconut palm sugar or other raw sugar
1 large free-range egg
¼ cup (60 ml) melted coconut oil
1 cup (250 ml) plain Greek yoghurt
1 cup (250 ml) raspberries, plus more for garnish
1 ½ 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 180 C.
Press crust dough into 23 cm lightly greased tart pan.
To make filling, mix together yoghurt, raspberries, honey, vanilla and orange zest in large bowl. Spread yoghurt mixture over crust. Bake for 20 minutes, or until yoghurt has set. Let cool for several minutes before slicing. Garnish with additional raspberries and shaved dark chocolate, if desired.
Each serving contains: 1654 kilojoules; 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
Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.
This cozy winter drink is perfect for sipping by the fireside. Serve it up with our Maple Pecans. It’s soothingly delicious and creamy served hot or cold. Plant milks We’ve suggested oat milk for an ultimate creamy beverage in our recipe. But any plant milk will be equally delicious. Other possibilities include unsweetened soy, almond, rice, and regular dairy milk products. Iced maple milk affogato A true Italian affogato is vanilla gelato or ice cream doused in espresso. In our version we place 2 scoops of vanilla ice cream in a glass and douse it with our hot Dreamy Maple Sipper. Shave some dark chocolate on top and gratings of nutmeg. Serve with a tall spoon. Delicious!
Here’s the perfect recipe for a fireside snack attack. It’s so easy and can be made ahead and stored in a tightly covered container in the fridge or freezer without losing crispness. Delicious served with a hot toddy. Crunchy munchies Switch out pecans for Brazil nuts or walnuts, or even mixed nuts. The trick is to use raw nuts, as opposed to roasted, as these would become too toasted. Try playing with different spices such as cinnamon or curry powder. These are delicious served on crostini that’s been spread with our Creamy Feta Dip.