This is surprisingly delicious and perfect for a late (and highly impressive) breakfast, if you’re having guests. The crust has a sweet and nutty flavor and texture which compliments the creamy Greek yoghurt and fruit filling beautifully. Bake the tart crust the night before if you like, it will only take minutes to assemble the rest in the morning.Кольцаvisualcage.ru
½ cup / 70g sunflower seeds
1¼ cups / 150g buckwheat flour
¼ cup / 60ml coconut oil, chilled until very cold plus a little to grease the tins
2 tbsps organic maple syrup
2 tbsps cold water
1½ cups / 350g Greek style yoghurt (plain, fullfat)
Honey to drizzle
Pistachio nuts chopped to sprinkle
A kiwi or rip plum to decorate
(Parchment Paper and Uncooked rice for baking)
1. Preheat the oven to 375° / 190°C / Gas 5
2. Lightly grease individual single portion tart tins or one 7-inch / 18cm tart tin with some melted coconut oil.
3. To make the crust, start by toasting the sunflower seeds in a frying pan for a few minutes until golden. Then place in a food processor and blend until they reach a sandy consistency. Add the flour, coconut oil, maple syrup and water and blend until the dough starts to hold together. (It doesn’t need to be completely bound together).
4. Press the dough into the tin/s with fingers, making sure that the base and sides are well and evenly coated to achieve a nice firm crust . Place the lined tin/s in the freezer for 15 to 30 minutes. Then remove and place some parchment paper in each case and fill with rice (uncooked). Bake for 10 to 15 minutes until the edges start to turn golden. Remove the parchment and rice and bake for a further 5 to 10 minutes until the base is cooked and the crusts are golden. Allow to cool in the tins. If storing overnight, wrap in cling film once cooled to prevent the crust getting soft.
5. When ready to serve, remove the crusts from the tins. Fill the cases with Greek style yoghurt. Arrange slices of plums or kiwis on top, drizzle with honey and scatter with chopped pistachios.