Woman’s Weekly UK – 23 July 2019

COOKERY

PERSERVING:
358 cals;16gfat;
8gsatfat;
40g carbs

No-bake

Greek yogurt

& berry tart

Thisoven-freetartcontainsnorefined

sugarandthebasecanbeprepared

andlefttochill the night before.

SERVES 6

✿2tbspcoconutoil

✿100g(3½oz)gluten-free

rolledoats

✿1tbspcocoapowder

✿1tspinstantcoffee powder

(notgranules)

✿150g(5oz)mixednutsandseeds

(eg,pecans,poppyseeds,

almondsandcashews)

✿ 10 medjooldates,de-stoned

✿Finelygrated zest and juice of

1 orange

✿250g(9oz)Greekyogurt

✿250g(9oz)frozenmixed

berriesorfrozenmango and

pineapple chunks

1

Meltthecoconutoilina small

saucepanovera gentleheatanduse

alittletolightlygreasea 23cm(9in)

loose-bottomtarttin,thenlinethebase

withgreaseproofpaper(putthe

remainingoiltooneside).

2

Blitztheoats,cocoa,coffee,nuts

andseedsina foodprocessorwitha

pinchofsalt,thenadddates,remaining

coconutoilandtheorangejuiceand

pulseagaintomakea roughdough.

3

Placethedoughinthetarttinand

pressit overthebaseandupthe

sideswiththebackofa spoon.

4

Trimoffanyexcessandplaceinthe

fridgefor 30 minsorovernight.

5

Whenreadytoserve,carefully

removethecasefromthetin(ifyou

haveone,usea blowtorchtoquickly

warmtheoutsideofthetintosoftenthe

coconutoila little,orpopthetinina hot

ovenfor 30 seconds to help pop the tart

outofthecase).

6

Placethetartona servingboardor

plate.Spoontheyogurtintothetart

case.Topwiththefrozenberriesina

littlepileinthecentre,allowingthemto

runtotheedgesofthetartandthejuice

topoolastheberrieswarmup.Sprinkle

overtheorangezest,cutinto wedges

and serve with a coffee.