Following my muesli recipe, I had some spelt left over to experiment with.
Wholegrain Rolled Spelt, enough for 2 cups when finely blended
1/2 cup extra virgin coconut oil
1/2 teaspoon of himalayan pink salt
3 tablespoons of chilled water
Put the rolled spelt into a blender and continue to process to the finest texture you can get. It will still be quite rough and chunky compared to flour.
Add the salt to the blended spelt and mix the coconut oil through the dry ingredients using a knife until it forms crumbs. Add the water and stir. Press the mixture together into a ball and put in the fridge while you prepare the filling.
1 cup thick natural yoghurt
1 tablespoon orange blossom water
1/2 teaspoon rosewater
1 tablespoon pistachio paste
1 tablespoon chia seeds
Plums, finely sliced
Mix the pistachio paste with the orange blossom and rose water until it forms a runnier consistency and all the lumps are gone.
Stir this into the yoghurt with the chia seeds and put in the fridge for at least 1 hour. The chia seeds will thicken the yoghurt if you leave it for long enough.
Pre heat an oven to 180°c
Take the spelt mixture out of the fridge and use enough to evenly press into small tart tins (with removable bases) like you do with a biscuit base for a cheesecake. I wouldn’t call this a pastry – it’s far too crumbly and textural. Put the tart tins in the fridge for at least 30 minutes to allow the coconut oil to harden.
Put the cold tart shells straight into the hot oven and bake for 30 minutes. Check after 15 minutes to make sure they don’t burn. Remove from the oven and allow to cool completely.
Fill the cooled tart shells with the thickened yoghurt mixture, top with sliced plums, whole blackberries and crushed pistachios.
This recipe is sugar free but you can add honey to the yoghurt mixture or drizzle it on top of the finished tart to suit your taste. This will also make an extravagant yet healthy breakfast to serve guests with a cheeky twist. Looks can be deceiving and it’s not the rich pastry it appears to be…