Almond skin and oat tarts with Cherry yogurt filling 🍒

Some recipes call for removing of the skin of the almonds but, the almond skin is rich in polyphenol antioxidants and you shouldn’t just throw them away! As a follow-up recipe to the Badam Halwa, I have this delicious tart shell recipe that let’s you get super creative and fill with whatever you like!

I filled this tart with a homemade cherry jam and yogurt mixture You can fill it with any fruit actually; mangoes, banana, berries, will all be great in this tart!

Sharing with you, From My Kitchen Today, “Almond Skin and Oat Tart”

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Ingredients:

For the tart:

Almond Skin - 2 cups loosely packed or

Skin of 1.5 cups almonds

Rolled Oats - 1/2 cup

Salt - 1 tsp

Sugar - 3 Tbsp

Cold Butter - 6 tbsp

For the filling:

Fresh Cherries (pitted) - 1 cup

Sugar - 1/4 cup

Water - 2 tbsp

Thick Yogurt - 1

Pistachio - 1/4 cup (slivered) for topping

Method:

For the tart:

1. Preheat the oven to 325 F

2. In a saucepan dry roast dried almond skin for about 4 to 5 mins. Be careful not to burn it

3. Remove from heat and allow it to cool

4. Blend the dry roasted almond skin to a coarse powder and add to a deep mixing bowl

5. Blend 1/2 cup of rolled oats and add to the mixing bowl

6. Add salt, sugar and butter to the powder mixed and combine the ingredients to form the tart dough

7. In a greased tart mold, add the dough and level it smoothly

8. Bake in a preheated oven for 12-14 mins

9. Once baked, allow to cool completely and freeze the shells for at least an hour before adding the filling

For the filling:

1. In a saucepan or Dutch oven, add the pitted cherries, sugar and water and cook on low flame for about 25-30 mins until it turns to a saucy consistency, stirring occasionally.

2. Remove the cherry jam from heat and cool completely

3. Blend it to a purée and mix along with thick yogurt to form the tart filling

To assemble:

1. Remove tart shells from the freezer and add the cherry filling

2. Top with pistachios