This creamy minty tart is gluten free and so easy anyone can make it. The only baking required is the crust, we love this crust but to simplify you can also purchase a pre-baked crust of your choice.
For the Crust:
2 cups gluten free oats
2/3 cup almonds
5 tbsp coconut oil
5 tbsp maple syrup
1/4 tsp salt
For the filling:
2 cups Greek yogurt
1/2 cup Honey
2 droppers any Koala Mint Tincture
1 envelope (0.25oz) gelatine
1 cup boiling water
Sliced oranges and blood oranges*
Drizzle of honey
*We love citrus with mint but feel free to use the fruit of your choice, fresh strawberries and raspberries also work really well.
For the Crust:
Preheat the oven to 350F.
In a food processor, combine all crust ingredients and process until coarsely ground. Press the mixture into the bottom and sides of a 9 inch tart pan. Bake for 10-15 minutes until golden. Allow to cool.
For the Filling:
Mix gelatin in boiling water and leave for a few minutes. Stir until gelatin is completely dissolved, about 5 minutes. Set aside and allow to cool.
In a large bowl, combine the yogurt, honey and CBD oil. Stir until fully incorporated. Add in the dissolved and cooled gelatin mixture.
Pour into the completely cooled base. Refrigerate for overnight for best results or at least 6 hours.
Placed the sliced oranges* in a half-moon shape, add the chopped pistachios, a few small mint leaves and drizzle some honey, just before serving.
*To prevent the orange juices from staining the white tart, slice and place in the freezer for a few minutes before serving.