How to make it
Prep
Line a 6” cake pan with parchment.
Preheat oven to 350F.
Crumb
In a stand mixer with a paddle attachment (or by hand), cream together butter and sugar.
Add flour and sea salt. Beat until it becomes a homogenous sand texture with a few large clumps.
Press 1/3rd of mixture into the bottom of the pan.
Filling
In a small bowl, whisk together egg, yogurt, sweetener vanilla and flour.
Spread on top of shortbread base, shaking the pan gently to help distribute.
Reuse the bowl (to save dishes) to combine frozen berries, monk fruit sweetener, lemon juice, corn starch, and orange zest.
When berries are well coated, distribute evenly into pan. Jiggle gently to ensure they’re distributed throughout.
Using your (clean) hands, pick up remaining shortbread mixture, squeeze gently, and crumble over top. This will help create larger chunks.
Bake for 50-60 minutes.
Allow to cool completely before serving. Personally, I think this tastes best out of the fridge with a little dollop of whipped cream or yogurt.
What You’ll Need
Crust & Crumb
1/4 Cup butter, room temperature
1/4 Cup granulated sugar
2 Tbsps golden sugar (packed)
1/2 tsp sea alt
3/4 Cup flour
Filling
1 Egg yolk
1/4 Cup plain 0% mf greek yogurt
3 Tbsps monk fruit sweetener
1 tsp vanilla
1/2 Tbsp flour
1 Cup frozen blueberries
2 1/2 Tbsps monk fruit sweetener
1 Tbsp lemon juice
1 tsp cornstarch
1 tsp orange zest
