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Source: Shape


Credit: Caitlin Bensel

Recipe Summary test

3 hrs 30 mins


For the Oat Crust
For the Yogurt Pastry Cream


Instructions Checklist
  • Make the oat crust: Preheat the oven to 350°. In a food processor, pulse the oats, cornstarch, and salt until the oats are finely chopped. Add the butter and brown sugar, and pulse until combined. Scrape the oat mixture into a 9-in. pie dish, and press into an even layer to cover the bottoms and sides of the dish. Bake until the crust is golden (it may puff a bit), about 20 min.

  • Transfer the piecrust to a wire rack, and carefully use the bottom of a measuring cup or glass to pat the crust into an even layer if it puffed. Let cool completely.

  • Make the yogurt pastry cream: In a medium saucepan, whisk together 1 cup yogurt, the sugar, cornstarch, egg yolks, and salt. Add the butter to the saucepan, and place over medium heat. Cook, whisking constantly, until the butter melts and the mixture thickens, about 7 min.

  • Remove the saucepan from the heat, and whisk in the remaining 1 cup yogurt. Scrape the yogurt pastry cream into the cooled piecrust. Use a spatula to smooth the top. Cover, and refrigerate until filling is chilled and set, at least 2 hr. and up to overnight.

  • Decorate top of cake by overlap- ping strawberries in a circular pattern. Slice, and serve.


Recipe by Laura Rege.