450g(1 ½ cup) greek yogurt(you can use plant-based greek yogurt)
100g(½ cup) strawberry puree
40g(3 Tbsp) sugar
15g(2 Tbsp) cornstarch
Instructions
To Make the Shortcrust
Preheat the oven to 350F (180C). Slightly grease a 8×8 inch (20x20cm) square pan and line with parchment paper, in such a way that some edges are longer to make it easy to lift it up once it's set.
In a bowl mix brown sugar, flour, oat flour, baking powder and salt. Add butter and vanilla and stir until combined and crumbly.
Press the shortcrust into the bottom of the prepared pan
To make the strawberry puree
In a pan over medium heat cook the strawberries with a little bit of water until they start to soften. Remove the pan from the heat and let it cool down for a few minutes. Once the strawberries are cooled add them to a blender and blend until you get a smooth puree.
To make yogurt & starwberry filling
In a medium bowl mix yogurt with half of the strawberry puree, sugar, and cornstarch. Spread the yogurt mixture over the crust. Optionally swirl some of the strawberry puree over the yogurt.
Bake for 40-45 minutes or until lightly browned. Cool completely and then refrigerate for about 2 hours before serving.
Serve with some of the leftover strawberry puree (optioanl but highly recomended )