Scott Hawkins/bauersyndication.com.au
Ingredients
Method
1.Preheat oven to moderate, 180°C. Lightly grease six 10cm flan pans with removable bases.
2.In a food processor, pulse muesli until well chopped. Add flour, egg, butter and syrup, processing until mixture binds well.
3.Press mixture evenly over bases and sides of pans (see recipe tip). Bake for 12-15 minutes until golden and crisp.
4.In a jug, using a fork, vigorously whisk gelatine into just-boiled water. Stir into yoghurt with zest, juice and extra maple syrup. Pour into tart cases. Chill for 2 hours or overnight until set.
5.Top tarts evenly with blueberries, strawberries and passionfruit. Garnish with micro basil or mint.
Note
- It’s important to press the pastry mixture firmly into the pans to prevent it crumbling once baked. Use the back of a fork to press down base and pinch around sides.
