Servings:
6
Prep time:
25
Cooking time:
30
INGREDIENTS
- - 100 g Oat Flakes
- - 80 g Spelt Flour
- - 40 g butter
- - half a teaspoon baking powder
- - Salt
- For coverage:
- - 220 g white yogurt
- - 2 eggs
- - 125 g Strawberries
- - 1 lemon
- - 200 g Strawberry Jam
- - 50 g Brown Sugar
- - 3 spoonfuls ground Hemp Seeds to decorate
INSTRUCTIONS
- Finely chop the oat flakes in the mixer, then mix them with the sifted spelt flour, half a teaspoon of baking powder and a pinch of salt. Add the diced cold butter and work it with your fingertips until you get a sandy mixture. Add 80 ml of cold water and mix the ingredients until the dough is smooth and homogeneous. Wrap it in the kitchen foil and place it in the refrigerator for 30 minutes.
- Obtain the grated rind of the lemon and then squeeze it. Work the yogurt in a bowl with the sugar and the zest, then add the eggs, one at a time, and a spoonful of lemon juice.
- Wash and clean the strawberries and cut them into small cubes. Sprinkle them with the remaining lemon juice and a spoonful of sugar. Let them marinate at a cool temperature while you proceed with the recipe, stirring them from time to time.
- Roll out the dough on a sheet of lightly floured baking paper to obtain a round thick a couple of millimeters. Then buttered and floured a tart mold with a diameter of 24 centimeters, then coat it with the dough by pressing gently on the bottom and on the edges to make it adhere better, finely cut the excess part of the edges. Spread a few spoonfuls of jam on the base and place it in the refrigerator for 30 minutes.
- Distribute the yogurt cream evenly over the cold base, leveling the surface with the spatula. Bake at 180 ° C for about 30 minutes or until the cream becomes firm. Let the pie in the oven cool completely with the door half open.
- Distribute the drained strawberries on the surface of the cake along with the hemp seeds and the oat flakes. Slice the pie and serve.
