All recipes
Quick, easy and healthy cranberry tart
4
25 minutes
Ingredients
-
To make the base:
-
2 tbsp butter
-
5.2 oz toasted almonds
-
3.5 oz granola
-
A little STAR extra-virgin olive oil (to grease the pan)
-
—
-
To make the filling:
-
8.8 oz cranberries
-
5.2 oz Greek yogurt
-
2.4 oz sugar (or substitute)
-
3.5 oz Borges Natura hazelnut drink
-
3 gelatine leaves
Instructions
-
1.
Melt the butter. Pulse the almonds and granola in a food processor and then add to the melted butter.
-
2.
Spread the mixture evenly along the bottom and sides of a wide baking pan brushed with STAR extra-virgin olive oil.
-
3.
Mix the cranberries, yogurt, sugar and hazelnut milk and heat the mixture in a saucepan without bringing it to a boil.
-
4.
Add the hydrated gelatine leaves and let them dissolve completely. Add more gelatine for a thicker consistency or more hazelnut milk to make it thinner.
-
5.
Pour the cranberry sauce over the base and let it cool in the fridge for several hours.
