Mini tarts made with Spotty banana pancake mix

Peanut Butter & Berry Tart | Gluten Free, Date-Sweetened

Recipe by Candy Luk (@nourishandflourishsyd)

A single-serve peanut butter tart with a cookie base made from our Banana Pancake Mix (300g), filled with Greek yoghurt and fresh berries.

Ingredients (makes 1 mini tart)

Base:

  • 1/3 cup + 2 tbsp Spotty Banana Pancake Mix
  • 1.5 tbsp peanut butter
  • 1 tbsp plant milk (adjust as needed)

Filling & topping:

  • 1/4 cup thick Greek yoghurt
  • Fresh berries (strawberries, blueberries, raspberries)
  • Optional: a drizzle of honey or nut butter, or a sprinkle of granola

Method

  1. Preheat oven to 170°C (fan). Grease or line your tart tin.
  2. In a bowl, mix the pancake mix, peanut butter and a splash of milk to form a cookie dough consistency.
  3. Press the dough firmly into your tart tin, base and sides. Prick the base with a fork.
  4. Bake for 10–12 minutes, until golden and firm. Cool completely.
  5. Once cooled, fill with yoghurt and top with fresh berries.
  6. Chill for 30 minutes before serving for the crust to firm up, or enjoy immediately for a softer texture.

Get the Banana Pancake Mix →

Peanut butter and berry tart made with Spotty Banana Pancake Mix

Slice of peanut butter and berry tart topped with fresh berries

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