Recipe

Fruits of the forest cookie ‘pizza’

See how to make the most of your seasonal fruits like these cherries and add them to your favourite dessert!

Feb 28, 2019 12:16am
  • 35 mins cooking minutes + cooling
  • Serves 8
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Ingredients

  • 3/4 cup (70g) rolled oats
  • 1/4 cup (30g) almond meal
  • 1/4 cup (30g) dutch-processed cocoa
  • 1/2 teaspoon baking powder
  • 30 grams (1oz) unsalted butter, melted
  • 1/4 cup (60ml) pure maple syrup
  • 1 1/2 tablespoons light sour cream
  • 1 egg
  • 1 egg white
  • 1/2 cup (140g) natural yoghurt
  • 2 teaspoons vanilla bean paste
  • 20 grams (¾oz) dark (semi-sweet) chocolate (70% cocoa)
  • 1 cup (150g) fresh cherries, pitted
  • 1/2 cup (75g) blueberries
  • 1/2 cup (75g) fresh or frozen blackberries
  • Small fresh mint leaves, to serve

Method

  • 1
    Preheat oven to 180°C/350°F. Grease and line a 22cm (9in) loose-based tart tin.
  • 2
    Pulse oats in a food processor until they resemble flour. Transfer to a large bowl; sift in almond meal, cocoa and baking powder.
  • 3
    Place butter, maple syrup, sour cream, egg and egg white in a medium bowl; whisk until combined. Fold egg mixture into oat mixture until combined; transfer mixture to tin.
  • 4
    Spread oat mixture over base of tin, creating a 2cm (¾in) rim up side of tin to form a 'crust' around the edge. Bake for 15 minutes or until firm and dry; cool completely in tin.
  • 5
    Meanwhile, mix yoghurt and vanilla bean paste in a small bowl until combined; refrigerate until required.
  • 6
    Melt chocolate. Remove cookie base from tin; spread with yoghurt mixture. Arrange cherries and berries on top. Drizzle with chocolate and sprinkle with mint to serve.

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