Curd cheese and apricot oat tartlets

Name: Curd cheese and apricot oat tartlets
Total time: 40 min
Yield: 12 pieces
Cuisine: Hungarian
Ingredients: 150 g rolled oats, ground; 1 banana, mashed; 2 tbsp coconut oil or butter, melted; 250 g low-fat curd cheese; 1 egg; 2 tbsp honey; 1 tsp vanilla; 3 apricots (or 6 tinned apricot halves, drained), cut into wedges

Time: 40 min12 piecesapprox. 130 kcal / serving (estimated)approx. 5 g protein / serving

These curd cheese and apricot oat cups are a light version of the classic túró cake, baked in a muffin tin. The base of each cup is ground oats and banana, so no flour is needed, and the creamy curd cheese adds protein. Their small size makes them good for a mid-morning snack too, and the tartness of the apricots nicely complements the sweetness of the vanilla filling.

Curd cheese and apricot oat tartlets (illustration)

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Method

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Preheat the oven to 180 °C and grease a 12-hole muffin tin.
Mix the ground oats with the banana and oil and press into the bottom and sides of the holes; bake for 8 minutes.
Whisk the curd cheese with the egg, honey and vanilla until smooth and fill the cases.
Top each with apricot wedges and bake for 18-20 minutes.
Lift out carefully once cool; they keep 3 days in the fridge.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Press the oat base firmly onto the bottom and sides of the tin, or it will fall apart when you take the cups out.
After baking, let them cool completely in the tin, because only then do the cups firm up enough to lift out whole.
If using canned apricots, drain them thoroughly and blot them with kitchen paper, or the filling will turn watery.

Frequently asked questions

How long do they keep?

They keep for 3 days in a sealed container in the fridge. They are delicious cold too, so they are easy to pack for an afternoon snack.

Is the recipe gluten-free?

Yes, with oats labelled gluten-free; the other ingredients contain no gluten.

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