You know what, I have decided: no matter how the weather is outside, this does not mean we should not be cheered with lovely seasonal fruit.

I’ll tell you why this tart is so fine. Wonderful crispy bottom, refreshing cream and fresh delicious strawberries. Sold? It sure is!

Preparation time: 60 minutes


for the dough

– 50 g integral wheat flour

– 50 g flour

– 25 g oat flakes

– 25 g ground almonds

– pinch of salt

– 50 g butter

– 1 teaspoon of vanilla extract

– 1 egg

– 1 tablespoon of col water

for the cream

– 150 g Greek yogurt

– 150 g cream cheese

– 25 g powder sugar

– grated peel of 1 lemon

– 1 teaspoon of vanilla extract

– strawberries

– 1 tablespoon of honey


We’re preparing the dough. Place all ingredients in the blender to combine. Shape the dough with your hands. Wrap in transparent foil and leave in the fridge for 20 minutes to tighten. After the dough has cooled, take it out from the refrigerator and roll out on the baking sheet. Heat the oven at 160°C. Coat the tart mold with oil. Transfer the dough into a 24 cm diameter tart mold. In this case, I used two smaller molds with a diameter of 12 cm each. Take a small ball from the dough and use it to press the dough into the ribbed sides of the mold. Cover the dough in the tart with the baking paper into which we place dry beans. Bake for 15 minutes. Take out the paper and beans and leave the dough for another 5 minutes in the oven. Remove the dough and let it cool down.

We are preparing the cream. Mix yogurt and cheese, sprinkle powdered sugar, and add the lemon peel and extract of vanilla.

Put the cooled dough on the plate, and apply the cream. Spread the strawberries so that the tops of strawberries are turned up. Coat the strawberries with a spoon of honey mixed with half a spoon of hot water.

Decorate with mint leafs and lemon peel.

So there is everything. We just need to invoke summer with this delicious treat.