Indulge yourself. Yes, you can. This gorgeous blueberry tart let’s you enjoy something seemly wicked that’s surprisingly not. It’s made with deep inky-blue fresh summer blueberries and a layer of rich, creamy Greek yogurt with honey, all served on top of a golden brown almond and oat tart crust.
This nutty tasting tart crust is a cinch to pull together. Made with ground almonds (almond meal), fine cut oats, coconut oil, and honey, it’s a no brainer. There’s no kneading or rolling, it’s simply a mix together and press-in and bake type of crust.
Blueberries and yogurt are two foods bring out the best in each other. Blueberries are high in fiber, have a low glycaemic index (G.I) and are packed with free radical fighting antioxidants, plus a whole lot of vitamin C and other nutrients. Then you’ve got the healthy bacteria found in yogurt (aka probiotics). Probiotics are the good bacteria strains that improve digestion and protect your digestive tract from bad bacteria. They are also important for helping the body absorb the soluble fiber found in blueberries and the loads of other good things in this tart. Yes, this dessert is a pretty tasty win-win all around!
I like to use almond meal since it is especially flavorful and has a rich and nutty flavor that gives the crust an alternative type of texture, especially with a base made from oats. My favorite Schwabe would describe it a “muesli” tart. Only because he was expecting a buttery and flaky pie-like tart crust, and something to savor his sweet tooth rather than a healthy and fresh tasting dessert. Variations are easy enough, see below for mine.
What is almond meal?
Almond meal is essentially ground raw almonds with their skins still on — you’ll see the flecks of the skin in the meal. The final product has a more dense and grainy texture which you could say resembles the consistency of corn meal rather than all-purpose flour, so it is a little heavier. Almond flour on the other hand is usually made from blanched almonds (without the skin) and is ground more finely, so lighter. Sometimes even some of the fat is removed from it — up to 80% depending on the manufacturer.
For the crust:
1 cup almond meal (100 g)
1 cup fine cut oats (100 g) (choose certified gluten-free is needed)
1 teaspoon baking powder
1/2 teaspoon sea salt
1/4 teaspoon cinnamon
3 tablespoons honey
5 tablespoons coconut oil, solid (not melted)
For the filling:
2 x 170 g container Greek yogurt
2 tablespoons honey
250 g blueberries
NOTE: you want to choose an authentic rich, thick and creamy Greek yogurt for this recipe. If you Greek yogurt has a small layer of water on top, drain before using. As an alternative to Greek yogurt you could drain natural plain yogurt. Just place the yogurt in the refrigerator, and let drain overnight or at least 8 to 12 hours (TIP: use a fine strainer, cheese cloth or a coffee filter).
1. Preheat the oven to 320°F / 160°C and grease a 35 x 11 cm (13 x 5 inch) rectangular fluted tart pan with a removable bottom with coconut oil.
2. In a mixing bowl, add the almond meal, oats, baking powder, and salt and whisk together until combined. Add the honey and coconut oil. Use a fork to work the coconut oil into the dry ingredients until fully combined and holds together when pressed.
3. Firmly press the mixture evenly over the bottom and up the sides of the tart pan. Bake for about 20 minutes, until the crust is golden brown. Transfer to a wire rack and let the crust cool completely.
4. In a medium bowl, mix the Greek yogurt with the honey. Spread the yogurt in the crust and arrange the blueberries over the surface of the yogurt. Cut the tart in slices and serve.
5. Refrigerate leftovers within two hours. Enjoy!
The crust for this blueberry tart is quite nutty so if you prefer a version without nuts and are not concerned about it being gluten-free, then use whole wheat or whole grain spelt flour instead of the almond meal.
I use fine cut oats for this recipe which adds a lot of texture to the crust. For a finer crust, the oats can be ground into a “flour” be pulsing them in a blender (or coffee grinder) for about 60 seconds.
If you would like an ultra indulgent version of this blueberry tart recipe, then sub out half of the yogurt for mascarpone. You could even skip the honey and use icing sugar instead as well as the seeds from the vanilla pod. As in this recipe for Vanilla Mascarpone Cream.