Nut and Yoghurt Tart

fingernail busciuts

Nut and Yoghurt Tart

  • 3 cups of almond meal
  • 2 cups xylitol (for the base and the filling)
  • 120g coconut butter
  • 2 eggs, lightly beaten
  • 1.5 cups of yoghurt (we prefer sheep’s milk yoghurt)
  • zest and juice of one orange

Preheat oven to 180 C. Combine almond meal, xylitol, coconut butter and 1 tsp salt in a bowl then rub ingredients together with fingertips. Spoon half the mixture into a lightly greased (with coconut butter) and lined spring form tin, gently pressing to evenly cover base.

With the remaining mixture add egg, yoghurt and cinnamon to remaining crumble mixture and beat with a wooden spoon until smooth and creamy. Pour over prepared base and smooth top. Bake until golden (30-35 minutes). Cool in pan on a wire rack to room temperature then serve with extra yoghurt.

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