Ingredients:

  • 1.5 cups (150g) superfine almond flour
  • 0.75 cup (70g) rolled oats, blitzed into coarse flour
  • 3 tbsp (45ml) melted coconut oil or grass-fed butter
  • 2 tbsp (30ml) raw honey or maple syrup for the crust
  • 0.25 tsp sea salt
  • 2 cups (450g) plain Greek yogurt, 5% or 10% fat
  • 3 tbsp (45ml) honey for the filling
  • 1 tsp (5ml) pure vanilla bean paste
  • 1 tbsp (15ml) freshly squeezed lime juice
  • 1 tsp lime zest
  • 2 cups (300g) fresh mixed berries (strawberries, blueberries, raspberries)
  • 1 tbsp (15ml) honey for glazing
  • 3 fresh mint leaves for garnish

Instructions:

  1. Pulse the oats. Blitz the rolled oats in a food processor until they resemble coarse sand. Note: Don't go all the way to a fine powder or the crust will be too dense.
  2. Combine the base. Mix the almond flour, oat flour, sea salt, melted coconut oil, and 2 tbsp honey in a bowl.
  3. Press the dough. Firmly press the mixture into your tart pan, ensuring the sides are even. Note: Use the bottom of a flat measuring cup to get a tight, even surface.
  4. Toast the crust. Bake at 175°C (350°F) for 8 minutes until golden and fragrant.
  5. Cool completely. Place the pan on a wire rack for at least 15 minutes. Note: Filling a warm crust will make the yogurt runny.
  6. Whisk the filling. Combine the Greek yogurt, honey, vanilla bean paste, lime juice, and zest in a medium bowl.
  7. Spread the cream. Pour the yogurt mixture into the cooled crust and smooth it out. until the surface is glassy and level.
  8. Arrange the berries. Place the strawberries, blueberries, and raspberries over the yogurt.
  9. Glaze and garnish. Drizzle the remaining honey over the fruit and tear the mint leaves over the top.
  10. Chill briefly. Let the tart sit in the fridge for 10 minutes until the honey glaze sets.