Jogurttitortut (sopii hyvin aamiaiselle)
These tarts are inspired one of my favourite accounts on Instagram, Justyna or crazy.mango.girl , who frequently posts the most amazing looking fruit tartlets. On my last trip to the UK, whilst perusing the isles of Waitrose, I spotted some cheap individual tartlet tins and knew immediately what I had to make when I was back home. I decided to make breakfast tartlets, as I thought they would be an exciting way to start the day. I added some muesli like ingredients to the base, for that breakfasty element, then it was just a simple case of choosing a suitable plant based yoghurt and fruit topping to finish them off. They couldn’t be simpler to make, tasted great and would be great addition to a brunch, especially if you are looking for a healthier dessert.
Breakast Yoghurt Tartlets – makes 4 – 5
115 g soft dates
60 – 75 g oats
1 tsp sesame seeds
1tsp poppy seeds
2 tbsp whole almonds
2 tbsp cacao nibs
2 tbsp coconut oil, melted (optional)
plant based yoghurt of your choice
fresh fruit to decorate
Add the oats, dates, cacao nibs, almonds, sesame seeds, poppy seeds to a food processor and blend well until it comes together into a dough. If you want a firmer base, slowly pour in the coconut oil as the mixture blends. If you prefer a healthier version, feel free to leave it out.
Using your fingers, divide the dough into 4 -5 pieces and press it into the base of your tins to form the crust. If you want to make your life easier, I recommend lining the tins to make the tarts easier to remove.
Place your tarts in the fridge or freezer to set. (it will only take around 30 mins in the freezer)
Once firm, careful remove the tarts from their tins and fill with plant based yoghurt of choice. If you use a thicker yoghurt it is probably a little easier to eat. Finally decorate with some fresh berries, before enjoying.