Do you love cheesecakes and want to try making something similar that’s also super healthy? Or perhaps, you’d like to make a no bake cake for Summer that’s wholesome and refreshening.
Well either way, you are in for a treat!
This no bake hazelnut and blueberries tart is easy to make, requires no oven use, it’s full of goodness, and it’s both scrumptious and cooling. So next time a warm day comes around, you know what you are making for pudding. Try it now or save it for later.
The star ingredients of this recipe are two:
Belmorso Hazelnut Butter
Belmorso Balsamic IGP
Once you have these in your pantry, there’s no waisting them. You can eat the butter by the spoon, spread it on bread, and make other delicious and easy desserts. As for the balsamic, you will be hooked and want to drizzle it on everything from fruit and gelato to chicken and salads.
Go get yourself the star ingredients, and then come back to make this recipe.
Gather the ingredients and let’s make the recipe together. I suggest you make it the day or night before for the best results.
Ingredients for the tart base
6 tbsp oats
2 tbsp Belmorso Hazelnut Butter
1 tbsp local honey
a pinch of salt
Ingredients for the cream filling
400 gr Greek Yogurt
1 tsp wild blueberry powder (optional but recommended)
a pinch of vanilla essence or a few drops, if you are using liquid
Ingredients for the topping
A bowl of fresh blueberries – about 250 gr
A tablespoon of Belmorso Balsamic IGP
Blend the tart base ingredients until sticky – the oats, hazelnut butter, honey and salt.
Press onto a lined dish with baking paper.
Put it in the freezer for around 1 hour.
In the meantime, mix the filling ingredients in a bowl – the yogurt, the blueberry powder and the vanilla essence. Refrigerate until it’s time to use it.
Rinse the blueberries and add them to a pan with 1 tablespoon Balsamic Vinegar. Mix and let them saute’ for a few minutes over medium heat. Take off the heat and set aside for later.
You can go about your day, and assemble the tart later, or you can come back in about 30 minutes.
Take the tart base out of the freezer, and the filling out of the fridge.
Pour the filling on top of the tart.
Top with the balsamic blueberries.
Freeze overnight for the best results.
The next day, take the no bake hazelnut and blueberries tart out of the freezer about 15 to 20 minutes before it’s time to enjoy it.
Slice and serve with a tablespoon of Hazelnut butter and a drizzle of balsamic vinegar.
You can also add some chopped hazelnuts for the crunch.
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