Vic’s Anzac Tart  “Lest we forget”. In remembrance. Save this recipe  With all t…

Vic’s Anzac Tart 🇦🇺 “Lest we forget”. In remembrance. Save this recipe 😊
With all the flavours of a traditional Anzac biscuit and its warming spices, made into one of my lovely, easy peasy tarts. This is definitely a keeper!  
Savour it all for yourself because you’re worth it. But it’s big enough to share if you’re willing.
💜2 💙4  💚 5 smart points for one whole tart

What you need for the base .
🔸️22g rolled oats. @harrawaysnz
🔸️3 medjool dates, pitted and chopped.
🔸️½ tsp ginger powder. 
For filling.
🔸️13g dry semolina.
🔸️2 tsp substitute sugar*
🔸️½ tsp of ginger powder. 
🔸️60g 99% fat free yoghurt. I use @cyclops_yoghurt  Or use your favourite dairy free yoghurt to make it
🔸️7g coconut flakes* lightly toasted to bring out the natural flavour. 🔸️¼ tsp cinnamon. 🔸️A dusting of freshly grated nutmeg for some extra warmth.

What to do.
Preheat the air-fryer 180° (this will work in a conventional oven too, same temperature. Cooking time may vary though). In a small bowl, combine all the base ingredients together, squeezing together to form a dough. I used my hands to do this.  Line a 180g tuna tin or ramekin with one strip of grease-proof paper over lapped, so you can lift the tart out easily. Firmly press the base mixture in the bottom.

Mix the filling mixture together until well combined and gently spread over the base. Bake for 15-20 minutes – time may vary. Add your toppings if using. 
You’re Welcome! Enjoy 😊
Thanks for the support ‘Vic’s Bowls FANS’ you keep me sparkling 💖

TAG ME when you make them please. I love seeing your own creations 🥰

 *Kindly gifted thank you @sukrinaus