MINI BLACKBERRY CHEESECAKE TARTS WITH WALNUT CRUST
Makes 6 mini tarts
2 ( 5.3 ounce ) containers of Siggi ’ s 2 % Blackberry Yogurt
Walnut Oat Crust
For garnish : 6 fresh blackberries , small fresh basil leaves , edible flowers , Ginger Peanut Brittle ( see recipe next page ), and Rosemary Salt ( see recipe next page )
For the oat crust :
½ cup walnut pieces 1 cup old fashioned rolled oats ½ tablespoon brown sugar 1½ tablespoons all-purpose flour 2 tablespoons butter , melted ¼ cup egg whites
To make oat crust :
Preheat oven to 325 degrees . Toast walnuts on a baking sheet for 10 minutes . Remove from oven and cool .
Pulse toasted walnuts in a food processor with oats , flour , and sugar until crumbly and in small pieces . Add egg whites and butter and pulse until dough comes together . It should feel moist and stick together when pinched .
Spray 6 cups of a regular sized muffin tin with baking spray , and line each sprayed cup with a thin strip of parchment for easy removal after baking .
Add 2½ tablespoons of crust dough to each cup , pressing into base and sides to form shells .
Bake for about 12 minutes . Cool before filling .
To assemble tarts :
Fill a piping bag or use a spoon to add blackberry yogurt to each tart shell . Refrigerate for several hours or serve immediately .
Before serving , top each tart with a shard of peanut brittle and a blackberry rolled in herb salt . Alternatively , rosemary salt can be lightly sprinkled over the top of the yogurt . Garnish with basil or edible flowers .