Summer is a combination of sun, swimming and lots of berries. I could eat them all day long. They’re so beautiful, colorful, vitamin packed and super tasty. So, what’s better for a light summer dessert?
As I don’t eat processed sugar, this dessert is (as usually on my blog :)) totally guilt free. It’s a high fiber tart pastry, yoghurt cream and berry topping. You can literally eat them for breakfast.
Pastry: flaxseed flour, oat flour, almond flour, coconut oil, flaxseed egg, pinch of sea salt, little bit of Marple sirup
Hint: flaxseed egg is flaxseed swelled in some water. As I don’t like to have the whole grains in the pastry, I puree the „egg“ before adding it to the pastry
Cream: Greek yoghurt, vanilla, cardamom, pistachio finely ground, lemon peel
Topping: strawberries, vanilla, pistachio roughly chopped
Mix all the ingredients of the pastry to a firm dough. Then dummy-bake the tarts at 180 C until golden brown. I always bake some more tarts as I need at the moment, so I have some stocks. I may preserve them like cookies in a cookie box.
And then the big filling starts. Finish the tarts shortly before serving, so the tarts don’t get soft.