Baked Pistachio and Raspberry Yoghurt Tart
Baked Pistachio and Raspberry Yoghurt Tart
  • 1 1/2 cups organic spelt flour
  • 1/2 cup organic coconut oil, slightly melted
  • 1/2 teaspoon Himalayan pink salt
  • 3 tablespoons chilled water
  • 1 cup natural yoghurt
  • 1 tablespoon raw honey
  • Handful of crushed pistachios
  • Fresh fruit such as raspberries


Mix the spelt flour, salt and coconut oil until it becomes crumbly. Add the chilled water and stir together.

Press the crust mixture into a tart tin, preferably one with a removable base. Put the crust in the tin in the fridge for at least 30 minutes to allow the coconut oil to harden.

Meanwhile, stir the yoghurt, honey and 1 tablespoon of crushed pistachios together and store in the fridge until ready to use.

Preheat the oven to 180°C. Spoon the yoghurt mixture into the tart and then put the tart straight into the hot oven and cook for 20-30 minutes. When you take it out of the oven, allow the tart to completely cool.

You can then top the tart with fresh fruit and your leftover crushed pistachios. Store in the fridge.
"This raspberry-topped pistachio yoghurt tart is a healthy alternative to your traditional cheesecake"