Jenna's Treats & Eats: Oatmeal, Yogurt, and Fruit Tart

Jenna McKay
Aug 13, 2015
2 min read

A couple of weeks ago I was asked to provide dessert for a lunch my parents were throwing to celebrate their move into a beautiful new condo. Between my allergies, my sister’s vegetarianism, and my parents being very healthy eaters, (I’m talking the kind of people with the self-control required to split a cupcake) making anything for my family is always a bit of a challenge.

Thankfully, after only a few minutes on Pintrest I stumbled across this recipe by Sally’s Baking Addiction (http://sallysbakingaddiction.com/2015/03/30/greek-yogurt-fruit-tart/) that looked so beautiful and summery that I just had to try it.

Unfortunately all the nuts in that crust would have me sitting in the hospital emergency room for the next 8 hours, and who has time for that? That’s where Laura Weisenthal’s incredible Oatmeal Crumble Crust recipe came in. The butter and brown sugar in this crust take a little of the healthiness away from the original recipe I was working with but it tastes like a giant oatmeal cookie, so I’m okay with that.

You’re going to be tempted to eat this crust right out of the oven and since the recipe makes a ton (I got two tarts with some leftover) you totally can! I used raspberries, blueberries, blackberries, strawberries and kiwi to top the tart but you could use any fresh fruit, the combinations are limitless.

And the rest is simple. Top your chilled crust with between 1 ½ to 2 cups of greek yogurt (I followed Sally’s lead and used vanilla) and arrange fruit over it to create an amazing edible piece of art.