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Discover the secrets of the Garden of Eden with delectable prickly pears.
home February 2014
Delicious for breakfast or as a dessert with a difference.
Makes: 6 tartlets • Preparation time: 25 minutes • Baking time: 20 minutes • Oven temperature: 180°C
• 120g butter
• 110g brown sugar
• 15ml honey
• 200g rolled oats
• 100g mixed dried fruit and nuts, chopped
• 60ml desicated coconut
• 5ml cinnamon
• Greek yoghurt
• ripe prickly pears, peeled and cut
1 Preheat the oven. Mix the butter, sugar and honey together in a small saucepan and stir until melted. Mix in the oats, fruit and nuts, coconut and cinnamon and press the mixture into 6 x10cm loose-bottomed tartlet tins. Bake for about 15 minutes until golden brown, set aside on a cooling rack and allow to cool slightly. Then use the back of a spoon to ‘hollow’ the warm crunchies in the tins. Work quite quickly because as soon as the crunchies are cool, you’ll struggle to create the shape and to get them out of the tins.
2 Remove from the tart tins and fill each one with yoghurt and prickly pear slices.
