Muesli, yoghurt and blueberry tarts
These deliciously sweet muesli, yoghurt and blueberry tarts are a creative way to use muesli and are a fantastic dessert recipe. Garnish with micro basil or fresh mint and enjoy
- 15 mins preparation
- 30 mins cooking
- Serves 6
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Ingredients
- 1 1/2 cup natural muesli
- 1/2 cup flour
- 1 egg
- 50 gram butter
- 1 tablespoon maple syrup, plus 2 tablespoons extra
- 1 1/2 teaspoon gelatine
- 2 tablespoon just-boiled water
- 500 gram vanilla yoghurt
- finely grated zest of 1 lemon, plus 1 ½ tablespoons juice
- 125 gram punnet blueberries
- 6 strawberries, hulled, sliced
- pulp of 1 passionfruit
- micro basil or mint to serve
Method
- 1Preheat oven to moderate, 180°C. Lightly grease six 10cm flan pans with removable bases.
- 2In a food processor, pulse muesli until well chopped. Add flour, egg, butter and syrup, processing until mixture binds well.
- 3Press mixture evenly over bases and sides of pans (see recipe tip). Bake for 12-15 minutes until golden and crisp.
- 4In 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.
- 5Top tarts evenly with blueberries, strawberries and passionfruit. Garnish with micro basil or mint.
Notes
- 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.
