Peachy-Keen Yogurt Tarts

9/24/2016

You'll be keen to fill these little granola crusts with your favourite plain yogurt! Then after you top them with peach slices you'll have delicious tarts that are not only vegan, but are also free from gluten, peanuts and refined sugar.

I baked the tart shells in pans with a removable bottom. I also like to place a circle of parchment paper on the bottom of each pan to ensure easy removal.

The tart shells are firm and easy to fill without any breakage. The shells will become softer after the yogurt is added. The tart shells are FODMAP friendly, and may be used with lactose-free yogurt and a berry topping for a low-FODMAP option.

Peachy-Keen Yogurt Tarts

These yogurt tarts are so peachy keen!

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PEACHY-KEEN YOGURT TARTS

You'll be keen to fill these little granola crusts with your favourite yogurt! Then after you top them with peach slices you'll have delicious tarts that are not only vegan, but are also free from gluten, peanuts and refined sugar.

AUTHOR: Beverley Noseworthy
MEAL: Breakfast/brunch, dessert, snack
DIETARY INFO: Gluten free, peanut free, refined sugar free, vegan. FODMAP friendly option.
MAKES: 6 tarts (4 inch/10 cm)

INGREDIENTS

DRY INGREDIENTS

1 cup rolled oats, quick cooking or large flake, and gluten free
3 tablespoons desiccated coconut, unsweetened
3 tablespoons almond meal
1 tablespoon ground flaxseed
1/2 teaspoon ground cinnamon
pinch sea salt

WET INGREDIENTS

1/4 cup almond butter
3 tablespoons maple syrup
2 tablespoons mashed, ripe banana
2 tablespoons almond non-dairy beverage/milk, unsweetened
1/4 teaspoon vanilla

FILLING

1 1/4 cups plain yogurt (sweeten to taste with maple syrup and add a few drops of vanilla extract, if desired). Fill each tart with approximately 3 tablespoons of yogurt.

TOPPING
Top each tart with:

3 peach slices (omit for FODMAP friendly option)
2 strawberry slices (increase for FODMAP friendly option)
7 blueberries
a fresh mint leaf
1/2 teaspoon coconut (optional)

METHOD

1. Preheat oven to 350°F. Line bottom of 6 4-inch (10-cm) metal tart pans (with removable bottoms) with parchment. Place on a baking sheet.

2. In a large bowl, add the dry ingredients and stir to combine.

3. If the almond butter is firm, soften it by heating it in a small saucepan for a few minutes. Then in a medium bowl, add the almond butter along with the other wet ingredients and stir to combine.

4. Pour the wet mixture into the bowl with the dry ingredients and stir to evenly coat.

5. Spoon 1/6 (about 3 tablespoons) of the granola in each tart pan. Press mixture evenly and firmly in each pan, including up the sides.

6. Bake for 12 to 15 minutes or until the edge of the crust is golden brown.

7. Remove the pans from the oven and place on a rack to cool.

8. When the granola tart shells have cooled completely, remove from pans, ensuring parchment paper is removed from the bottom of each tart shell.

9. Fill as suggested above and serve immediately, or place empty shells in an airtight container and store in the fridge for up to 3 days or in the freezer for up to 2 weeks.

COOKING TIPS

Check the ingredient list on the food packaging to ensure that each food item used in the recipe meets your dietary needs (e.g. gluten free or peanut free).
You may choose to use this recipe to make no-bake/raw tart shells. Simply freeze shells for at least an hour before filling.
For a FODMAP friendly version of this recipe use a lactose-free yogurt and replace the peaches with strawberries, raspberries and/or blueberries.

PER SERVING (One empty tart shell)
Calories: 156
Carbohydrate: 11 g
Fibre: 3 g
Sugars 8 g
Fat: 7 g
Protein: 4 g

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