Strawberries and cream tartlets

Strawberries and cream are a combination dear to my heart. Eton mess being my all time favourite dessert, I take strawberries and cream very seriously. Which leads me to a dilemma. Cream, God's gift to mortals, is not exactly slimming. And yet it is delicious. But not slimming.

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I read many websites and #foodpic descriptions wherein the author suggests yoghurt is a worthy substitute for cream. In my eyes, their similarities end with their colour and their dairy theme. Eton mess with yoghurt? How dare you even. 

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However, for the sake of appeasing the clean eaters of the world, and my suspiciously tightening waistbands (Surely just water retention) I thought I would go where nobody (that I know) has gone before: croghurt. I like to think of it as having your cake and eating it too; cream padded out, if you will. And really, the best of both worlds. 

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INGREDIENTS

1 cup oats
1/2 cup almond meal
50g butter
2-3 tablespoons rapadura sugar (how wanky!) or sweetener of choice, taste dependent 
1 egg
 

200g strawberries
1/2 cup cream
2 generous tablespoons Greek Yoghurt
1 tablespoon rapadura or suga of choiiiiiice
drop of vanilla extract
 

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METHOD

1. Preheat the oven to 170 degrees Celsius. After all these posts, I have finally learnt how to spell Celsius without old mate spellcheck.
2. In the blender, pulse your oats until they are flour consistency. Combine them with the almond meal, sugar, egg and butter, until a dough forms.
3. Grab some mini patty pans. I used tiny little ones from Coles, and I made 12. Grease them up and divide the dough evenly between them, moulding it to the edges.
4. Pop in the oven for 10 minutes or until golden brown. 
5. While that is happening, hull and quarter your strawberries and put them in a small pot. Turn the heat to low, and allow them to cook gently and release their own liquids. They independent strawberries who don't need no liquids to cook.
6. Combine the cream, sugar and yoghurt. Mix well and allow to stand. Any sugar granules you see will dissolve over time. Sweet.
7. Once the tart cases have cooled, divide the cream mixture evenly between them. If you have made bigger tart cases you might need to double the cream mixture. 
8. Pop the tarts in the fridge for around 15-20 minutes. Your strawberries should be looking good by now.
9. Add the strawberries on top, and voila! Optionals: sprinkle a bit of sugar or crushed freeze dried strawberries on top for a bit of pizzazz. 

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