This recipe reminds me of a summer sunset. It’s truly one of my favourites – I think I say this all the time?!
Don’t let the labne part of the title put you off. Labne is a thick yoghurt cheese often used in savoury dishes, but here I’ve added honey, vanilla and orange to sweeten it. Its very easy and straight-forward to make.
Start this recipe at least one-day before required, so you have ample time for the yoghurt to drain and then chill after baking.
Enjoy!
Honeyed labne & citrus tart
Equipment
- You will need to start this recipe 1 day before required.
Ingredients
- 800 g plain greek-style yoghurt
- 1 1/2 sheets frozen shortcrust pastry just thawed
- 2 whole eggs lightly beaten
- 1/3 cup honey plus extra to serve
- 1 tsp vanilla bean paste
- 3 tsp finely grated orange rind
- 3-4 citrus fruits (see note) segmented
Instructions
- Spoon yoghurt into a piece of muslin. Tie edges to enclose. Place in a sieve over a large bowl in the fridge overnight (or up to 24 hours) to drain. Discard liquid.
- Preheat oven to 180°C/160°C fan-forced oven. Line base and sides of a 2.5cm-deep, 11.5cm x 34cm (base measurement) loose-based tart pan with pastry, trimming to fit. Place pan in freezer for 20 minutes or until frozen.
- Place pan on baking tray. Bake for 20 minutes or until pastry is light golden. Transfer pan to a wire rack to cool completely.
- Meanwhile, place thick yoghurt into a bowl. Whisk in eggs, honey, vanilla and rind until combined. Spoon mixture into pastry case. Bake for 20 minutes or until filling is set and light golden. Set aside to cool. Refrigerate for 2 hours or until chilled.
- To serve, top tart with citrus segments. Serve drizzled with extra honey if desired.
Notes
Use a selection of citrus fruits for a colourful tart. Try oranges (regular navel, rosey red or cara cara – red-fleshed navel). Also try blood oranges, mandarins, tangelos, grapefruit and ruby red grapefruit. Depending on what you use, you will need about 3-4 citrus fruits to cover the tart.
