Ingredients
1 cup whole wheat pastry flour1/3 cup rolled oats
scant 1/2 teaspoon fine-grain sea salt
1/3 cup + 1 tablespoon butter, coconut oil, or olive oil
2 tablespoons maple syrup
2 tablespoons natural cane sugar (optional)
1/4 teaspoon toasted sesame oil
1 cup plain Greek yogurt (I use low-fat here)
1/4 cup maple syrup
zest of one lemon
3 teaspoons fresh ginger juice
2 large eggs, lightly beaten
crystalized ginger, dried fruit, or fresh fruit/berries for topping
Method
In the meantime, to make the filling, combine the yogurt, maple syrup, lemon zest and ginger juice in a medium mixing bowl. Taste. Add more ginger juice if you like. Now stir in the eggs until well incorporated.
Fill each tart shell with about 1/4 cup of filling (see photo), don't worry if you have a bit leftover. Bake for about 20 - 23 minutes. The filling should be set, and no longer jiggly. Remove the tarts and let cool for ten minutes. Now refrigerate for a couple hours, and serve topped with chopped crystallized ginger, fresh fruit, or dried fruit.
Makes six 4-inch tartlets.
*Fresh ginger juice: Grate peeled ginger with a micro-plane grater. Press and squeeze the grated ginger against a fine strainer extracting as much juice as possible.
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