An enjoyable part of our recent summer walks has included the abundance of fresh blackberries we have been able to find and pick. Foraging around and eating as many of the sweet berries as we want straight off the bush and then filling our small buckets to the top has been quite fun.
Initially I was concerned that we may have been eating sprayed blackberries, but as it turns out the frozen berries from the supermarket are more of a worry when it comes to chemicals, viruses and contaminants! I think I'll stick to freshly picked berries for a while and make sure I check for Australian frozen berries in the future. (If you missed the recall on contaminated frozen berries in Australia, make sure you check out this link here.)
Having said that, you can use any combination of berries, fresh or frozen in this tart. I've used Greek yogurt for the filling, just because it is my favourite and I was keeping this sugar free.
But you could easily use your preferred flavoured yogurt or mascarpone or even a slightly sweetened cream cheese to create an equally appealing creamy element.
You can use any shaped loose bottom tin, in fact I was initially going to make these into individual small tarts using muffin tins but that just seemed like a bit too much work in the end!
It comes together very easily and you feel like you are indulging in a proper dessert minus the guilt!
I just wish my photos did it justice, I'll have to re-shoot the photos with better light when I make it next time, and there will be a next time!
Healthy Blackberry Yogurt Tart
- 1 cup almonds
- 1 cup rolled oats
- 1/2 cup oat bran
- pinch salt
- 3 tbsp coconut oil
- 3 tbsp rice malt syrup (or honey/maple syrup)
- 1 tsp almond essence
- 250g blackberries
- 100g blueberries
- 1 tbsp rice malt syrup
- 2 tbsp chia seeds
- 1 cup Greek yogurt
- Pre-heat oven to 180 degrees Celsius. Blend almonds in food processor until they resemble course crumbs. Add rolled oats, oat bran and salt and pulse to combine.
- Add coconut oil, rice malt syrup and almond essence and pulse until the mixture comes together. Press mixture into greased loose bottom tart pan.
- Bake in oven for 15 minutes or until golden. Remove from oven and allow to cool.
- Meanwhile add berries, 1 tbsp rice malt syrup and chia seeds in small saucepan. heat until berries just start to break down and release some of their juices. Set aside to cool.
- Spread yogurt evenly over the bottom of the tart and top with berries. Return to fridge to set.
Have you been picking any fresh berries?