- 1 cup all-purpose flour
- 1/3 cup sugar + 1/4 cup sugar (divided, for filling)
- 1/4 cup ground almonds
- 1/4 cup rolled oats
- 1/4 cup crushed pistachios
- 2 tablespoons cocoa powder
- Pinch of salt
- 2 tablespoons unsalted butter
- 1/4 cup canola oil
- 1 cup plain Greek yogurt
- 2 large eggs, lightly beaten
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup strawberry preserves, warmed
- 1 cup strawberries, halved and macerated
- Tarragon and crushed pistachios (for garnish)
In a medium-sized bowl, combine the flour, 1/3 cup of sugar, almonds, oats, cocoa, crushed pistachios, and salt. Line a 9-inch pie plate with parchment paper.
In a large skillet, melt the butter in the oil. Add the oats mixture and cook over moderate heat, stirring constantly until golden, about 5 minutes. Transfer to pie plate and let cool slightly.
Using a flat-bottomed glass, gently press the oat mixture evenly over the bottom and side of the pie plate to form a 1/2-inch thick crust. Freeze the crust for about 10-15 minutes, until completely cooled.
Preheat oven to 350F. In a bowl, whisk the yogurt with the eggs, sugar, lemon juice, and vanilla. Whisk until smooth. Pour the filling into the pie shell and bake for 20-25 minutes, until the filling is set but still slightly jiggly in the center.
Let the baked tart stand at room temperature for 5 minutes after removing from the oven. Then, arrange the macerated strawberries on top of the yogurt, pour on the warm preserves (as a glaze) and gently spread on top of the strawberries. Refrigerate until chilled, at least 2-3 hours.
Garnish with more pistachios and tarragon leaves before serving!
To macerate the strawberries, place the cut fruit into a bowl and sprinkle with 2 tablespoons granulated sugar. Stir it up well, coating the fruit, then set aside. The sugar will help the berries release their juices.