Strawberry Mango Breakfast Tarts
Ingredients
- 25 g gluten-free oat flour
- 20 g almond flour
- 50 to 55 g quark or Greek yogurt
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 2 teaspoons lemon zest from organic lemon
- 1 teaspoon baking powder
- Pinch of salt
Topping
- Optional: almond flakes
- Optional: 1 tablespoon white chocolate pieces
Preparation
Preheat the oven to 170°C and grease the baking pan.
Stir together the quark, egg, vanilla, baking powder, lemon zest, salt, and flours. Add a little sweetener if desired.
Pour the batter into the baking pan.
Decorate the tart with fruit, almond flakes, and optionally white chocolate.
Bake the tart for about 25 to 30 minutes until golden brown.
