Quick, easy and healthy cranberry tart
Serves 4 #STARFineFoods 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:Melt the butter. Pulse the almonds and granola in a food processor and then add to the melted butter.
Spread the mixture evenly along the bottom and sides of a wide baking pan brushed with STAR extra-virgin olive oil.
Mix the cranberries, yogurt, sugar and hazelnut milk and heat the mixture in a saucepan without bringing it to a boil.
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.
Pour the cranberry sauce over the base and let it cool in the fridge for several hours.
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
Melt the butter. Pulse the almonds and granola in a food processor and then add to the melted butter.
Spread the mixture evenly along the bottom and sides of a wide baking pan brushed with STAR extra-virgin olive oil.
Mix the cranberries, yogurt, sugar and hazelnut milk and heat the mixture in a saucepan without bringing it to a boil.
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.
Pour the cranberry sauce over the base and let it cool in the fridge for several hours.
Melt the butter. Pulse the almonds and granola in a food processor and then add to the melted butter.
Spread the mixture evenly along the bottom and sides of a wide baking pan brushed with STAR extra-virgin olive oil.
Mix the cranberries, yogurt, sugar and hazelnut milk and heat the mixture in a saucepan without bringing it to a boil.
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.
Pour the cranberry sauce over the base and let it cool in the fridge for several hours.
Total Time: 25 minutes
Serves: 4
