← All recipes

🍰 Fruity Strawberry Tart with Creamy Vanilla Yogurt Filling

197 kcal · 30 min · 4 servings

Ingredients

• 100 g spelt whole wheat flour (+ 5 g for working)
• 80 g ground almond kernels
• salt
• 1 pinch cinnamon
• 50 g coconut blossom sugar
• 100 g cold butter (+ 1 tsp soft butter for the pan)
• 1 egg
• 400 g strawberries
• 1 vanilla pod
• 150 g yogurt (3.5% fat)
• 1 tbsp honey
• 2 tbsp lemon juice
• 75 g whipping cream
• legumes for blind baking

Instructions

1. 1. Mix flour, ground almonds, a pinch of salt, cinnamon, and coconut blossom sugar in a bowl.
2. 2. Turn the flour mixture onto a clean work surface and make a well in the center.
3. 3. Cut the cold butter into small cubes and place them around the edge of the well.
4. 4. Place the egg in the center of the well.
5. 5. Quickly knead the ingredients together with your hands to form a smooth dough.
6. 6. Wrap the dough in foil and let it rest in the refrigerator for 30 minutes.
7. 7. Wash the strawberries under running water and let them drain well.
8. 8. Remove the green stems from two-thirds of the strawberries.
9. 9. Slice the hulled strawberries into thin slices.
10. 10. Leave the remaining third of the strawberries whole and set them aside.
11. 11. Grease the tart pan with some soft butter.
12. 12. Lightly dust the work surface with flour and roll out the dough slightly larger than the pan.
13. 13. Place the dough in the pan and press it firmly against the bottom and sides.
14. 14. Shape a nice edge with the excess dough.
15. 15. Place a piece of baking paper on the dough base.
16. 16. Spread dry legumes (e.g., beans or lentils) as pie weights on the paper.
17. 17. Preheat the oven to 180 °C (160 °C with fan or gas mark 2–3).
18. 18. Bake the dough base for 20 minutes in the preheated oven.
19. 19. Carefully remove the baking paper and the legumes.
20. 20. Bake the base for another 10 minutes until golden brown.
21. 21. Remove the tart from the oven and let it cool for 10 minutes.
22. 22. Slice the vanilla pod lengthwise and scrape out the seeds with a knife.
23. 23. Whisk yogurt, honey, vanilla seeds, and lemon juice in a bowl.
24. 24. Whip the cream until it forms stiff peaks.
25. 25. Gently fold the whipped cream into the yogurt mixture.
26. 26. Spread the vanilla cream evenly over the cooled tart base.
27. 27. Place the strawberry slices in a shingled pattern from the outside in on the cream.
28. 28. Place the whole strawberries in the center of the tart.
29. 29. Serve the finished strawberry tart with vanilla cream.

Nutrition per serving

• kcal: 197
• Protein: 4 g · Fett/Fat: 14 g · Carbs: 13 g