In honor of wanting to still feel indulgent but trying not to overdue it I came up with this dessert that is gluten-free, sweetened with honey and homemade fruit preserves and has a good amount of protein from Greek yogurt. The crust is super easy to make and even more delicious to eat. The filing is ingredients you might already have on hand! This torte doesn't disappoint!
Crust;
1 cup of gluten free rolled oats
1 cup of whole almonds
2 tbsp unsalted butter brought to room temperature
1/4 cup unsweetened coconut shreds
2 tbsp raw honey (Ruse Goods varietal of course!)
Filling;
2 cups of Greek yogurt (I prefer 2%) brought to room temperature
1 egg brought to room temperature
1/2 cup of fruit preserve (I used strawberry rhubarb following this method I posted recently)
Preheat oven to 350º. Pulse oats and almonds together in a food processor until they are a fine ground meal. Add them to a bowl with coconut, butter and honey. Mix with a fork to combine. Press the mixture into the bottom of a well buttered tart pan. I found that when I lightly moistened my finger tips with water I was able to easily press and the spread the crust evenly. Bake the crust for about 15 minutes, you want the crust to appear golden. Remove from oven and allow to cool to room temperature.
While the crust cools prepare the filling. Combine the yogurt and egg with a mixer on medium speed for about thirty seconds. Add the fruit preserves and fold in by hand with a spatula.
Pour filing into prepared crust. Return the torte to the oven and bake for 25-30 minutes. You want slight cracks to begin to appear along the outer perimeter of the crust but the center to be slightly wiggly. Remove from oven and allow to come to room temperature. Then place in the refrigerator and allow to cool for at least 2 hours. If you can wait longer the more the torte will set. I topped some pieces with remaining preserves and served.
