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Baked Fruit Yoghurt Tart

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A simple, delicious Baked Fruit Yoghurt Tart made with fresh fruit and yogurt and on a Gluten-free crust.

Gluten-free crust 

  • 2 cups almond flour
  • 4T melted butter
  • 6T sweetener of your choice


  • Preheat the oven to 375°F.
  • Prepare a springform cake pan.
  • Put some parchment paper over the bottom of the pan and snap it into place when you tighten the sides of the pan.
  • Grease the sides and bottom of the pan as well as the parchment paper with butter.
  • Mix all the crust ingredients together. 
  • Once it’s a moist texture, press it into the bottom of the prepared pan.
  • Bake for 10 minutes or until golden brown.

Fruit Filling Ingredients

  • 3 mangos (cubed)
  • 1 peach (cubed)
  • 1 cup Plain Greek yogurt
  • ±½ cup maple syrup (depending on taste, add more if you prefer it sweeter)
Gluten-free crust Baked Fruit Yoghurt Tart

Keep the following separate (see below in method)

  • 100g of Blackberries
  • 1 envelope (7 gram) gelatin
  • 50 ml of cold water


  1. Pulp all ingredients together in a blender
  2. Pulp 100g of Blackberries separately and keep them aside.
  3. Mix 1 envelope (7 gram) gelatin with 50 ml of cold water
  4. Add 50 ml boiling water, and mix till dissolved, for ±1-2 minutes.
  5. Add gelatin to the mango mixture
  6. Pour mango mixture on the baked crust
  7. Lower temperature to 350°F
  8. Return to the oven and bake for ±5 minutes
  9. Spoon the berries on the mango filling and draw patterns with a knife through the berries.
  10. Bake for another 25-30 minutes.
  11. Let it cool properly, before removing it from the springform pan.
  12. I left it in the fridge for ±3 hours and then gently removed it from the pan
  13. Decorate if you wish or serve as is when cold.

Own creation, prepared, tried, and tested by: Esme Slabs

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