This link is only accessible via the Roczen app
If you are based in the UK, click below
If you are based in the Malaysia, click below
A lighter take on a classic Italian crostata: a nutty, golden base topped with creamy vanilla yoghurt and juicy fruit. It looks fancy, but it’s surprisingly easy!
For the crostata base:
For the filling:
1.
Preheat the oven to 180°C fan / 200°C conventional
2.
Mix the chosen flour, oats, eggs, honey, milk, lemon zest and salt in a bowl until a soft dough forms.
3.
Press the dough into a lined 20 cm tart tin, pushing it slightly up the sides.
4.
Prick the base several times with a fork.
5.
Bake for 20–25 minutes, until lightly golden and firm. Leave the base to cool completely.
6.
Mix the Greek yoghurt with honey/maple syrup and the protein powder, if using. Spread the yoghurt over the cooled base.
7.
Arrange the fruit on top. Chill for at least 30 minutes before slicing.
8.
9.
10.
11.
12.
Storage information
Keep the finished crostata covered in the refrigerator for up to 2 days. For the best texture, add the fruit shortly before serving. The baked base can be frozen for up to 2 months; thaw at room temperature before adding the yoghurt and fruit.
Tip
Lower fat: use nonfat greek yoghurt. Lower carb: use almond flour.
Cost-saving tips
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur.
Block quote
Ordered list
Unordered list
Bold text
Emphasis
Superscript
Subscript