A true s&h summer classic - sweet strawberries, a creamy yogurt filling, and a super-easy nutty crust.
Ingredients
1 cup AP flour
0.3 cup sugar + 0.25 cup sugar (for filling)
0.25 cup ground almonds
0.25 cup rolled oats
0.25 cup crushed pistachios
2 tablespoons cocoa powder
pinch of salt
2 tablespoons unsalted butter
0.25 cup canola oil
1 cup plain Greek yogurt
2 large eggs, lightly beaten
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
0.25 cup warmed strawberry preserves
1 cup strawberries, halved and macerated
tarragon and crushed pistachios (for garnish)
Instructions
In a medium-sized bowl, combine the flour, one-third cup of sugar, almonds, oats, cocoa, crushed pistachios, and salt.
In a large skillet, melt the butter in the oil. Add the granola mixture and cook over moderate heat, stirring constantly, until golden, about 5 minutes; transfer to a 9-inch pie plate and let cool slightly. Note: I usually line my pie plate with parchment paper!
Using a flat-bottomed glass, gently press the granola evenly over the bottom and side of the pie plate to form a ½-inch-thick crust. Freeze the crust for about 10-15 minutes, until completely cooled.
Preheat oven to 350F. In a bowl, whisk the yogurt with the eggs, sugar, lemon juice and vanilla; whisk until smooth. Pour the filling into the pie shell and bake for 20-25 minutes, until the filling is set but still slightly jiggly in the center.
Let the baked tart stand at room temperature for 5 minutes after removing from the oven. Then,
arrange the macerated strawberries on top of the yogurt, pour on the warm preserves - as a glaze - and gently spread. Refrigerate until chilled, at least 2-3 hours.
Garnish with more pistachios and tarragon leaves before serving!
Recipe by Saffron and Honey at https://saffronandhoney.com/sh-classics-strawberry-yogurt-tart/