Oat, skyr & fruit tartlets

📝 Ingredients

• 150 g rolled oats
• 120 g unsweetened apple purée
• 1 egg white (about 35 g)
• 3 tbsp honey (1 for the bases, 2 for the skyr)
• 1 tsp ground cinnamon
• 1 tsp rapeseed oil (for the tin)
• 450 g plain skyr 0%
• 1 tsp vanilla extract
• 2 kiwis (about 90 g each)
• 1 orange (about 200 g)
• 125 g blueberries (1 punnet)

🍴 Utensils

• 12-hole muffin tin
• Blender
• Mixing bowl
• Whisk
• Paring knife
• Wire rack

📖 Steps

1. Preheat the oven to 180 °C. Lightly oil the 12 holes of the muffin tin with a brush or kitchen paper (not needed with a silicone mould): the bases will come out without breaking.
2. Blitz half the oats for 20 seconds to get a coarse powder. In the mixing bowl, mix this powder with the rest of the oats, the cinnamon, apple purée, egg white and 1 tbsp honey, until you have a sticky mixture that holds together when pressed.
3. Divide the mixture between the 12 holes, about 1 heaped tablespoon each. Using the back of a wet spoon or your thumb, press it firmly against the base and sides to form little cups 5 mm thick, with no holes.
4. Bake for 18 to 22 min, until the edges are nicely golden and the base is dry to the touch. If the base puffs up halfway through, gently press it back down with the back of a spoon to keep room for the filling.
5. Leave to cool slightly in the tin for 10 min, then lift them out by levering with the tip of a knife and leave to cool completely on the wire rack, about 20 min: the bases harden and turn crisp as they cool.
6. Meanwhile, whisk the skyr with the vanilla and the remaining 2 tbsp honey until smooth. Peel the kiwis and cut them into small dice; peel the orange, removing all the pith, cut out the segments and chop them. Rinse and dry the blueberries.
7. Only when ready to serve, fill each base with about 2 tbsp vanilla skyr and divide the fruit over the top. Allow 2 tartlets per person and serve immediately: filled too early, they go soft.