Blueberry Coconut Yoghurt Tart
Whip up this quick gluten & dairy free dessert using Leda Arrowroot Biscuits for a delicious biscuit crumb base. Top with coconut yoghurt & your favourite toppings and you’re ready to serve.
1 x 205g packet Leda Arrowroot Biscuits
1/4 cup shredded coconut
1/4 cup coconut oil, melted
1 1/2 cups of your favourite coconut yogurt
1 cup of fresh blueberries
2 cups frozen blueberries
3 tablespoons water
1/4 Agave Syrup
2 teaspoons lemon juice
In a food processor, pulse the Arrowroot biscuits with the coconut. Add the coconut oil and pulse until the crumbs are evenly coated. Press the crumbs evenly over the bottom and up the sides of 6 individual tart pans or a 25cm tart pan. Bake for about 20 minutes at 180ºC or 160ºC fan forced, until the crust is lightly browned. Let the crust cool completely.
Meanwhile combine all the ingredients for the blueberry coulis and 1/4 cup water in a saucepan over medium heat. Bring to the boil, lower the heat, and simmer for 15 minutes or until berries are softened and mixture is slightly thickened. Allow to cool and transfer to a blender to puree. Strain mixture through fine mesh strainer then refrigerate until ready to serve.
Spread the yogurt in the crust and arrange the blueberries over the surface of the yogurt then top with coulis.
You can find Leda Arrowroot Biscuits in select Coles supermarkets or purchase online here