Strawberry yogurt tart

Here is a recipe for what has, so far, proven to be our new favorite strawberry thing. And I can’t wait to make it again (and again).

Strawberry yogurt tart

You’ll need:

• 1 cup all-purpose flour (plain flour)
• 1/3 cup sugar
• 1/4 cup ground almonds
• 1/4 cup rolled oats
• Pinch of salt
• 2 tablespoons unsalted butter
• 1/4 cup canola oil
• 1 cup plain Greek yogurt
• 2 large eggs, lightly beaten
• 1/4 cup sugar
• 3 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1/4 cup warmed strawberry preserves
• 1 cup strawberries, halved and macerated
• mint and crushed pistachios (for garnish)

1. Preheat the oven to 350°. In a large bowl, combine the flour, sugar, almonds, oats and salt.

2. In a large skillet, melt the butter in the oil. Add the granola mixture and cook over moderate heat, stirring constantly, until golden, 5 minutes; transfer to a 9-inch glass pie plate and let cool slightly.

3. Using a flat-bottomed sturdy glass, gently press the granola evenly over the bottom and side of the pie plate to form a 1/2-inch-thick crust. Freeze the crust for about 10 minutes, until completely cooled.

4. Meanwhile, 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 25 minutes, until the filling is set but still slightly jiggly in the center.

5. Let the baked tart stand at room temperature for 5 minutes after removing from the oven.

Arrange the macerated strawberries on top of the yogurt, pour on the warm preserves and gently spread. Refrigerate until chilled, at least 2-3 hours.

Using a warm knife, cut the pie into wedges, garnish and serve.