Baked Fruit Yoghurt Tart

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

Method:

• 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)

this For later use

Keep the following separate (see below in method)

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

Method

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