This recipe reminds me of a summer sunset. Its truly one of my favourites. Do I say this all the time?!
Don’t let the labne part of the title put you off. Labne is a thick yoghurt 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.
Hope you enjoy!
- 800 grams plain greek-style yoghurt
- 1 1/2 sheets frozen shortcrust pastry just thawed
- 2 eggs lightly beaten
- 1/3 cup honey
- 1 teaspoon vanilla bean paste
- 3 teaspoons finely grated orange rind
- 3-4 citrus fruits segmented (see note below)
- 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 until chilled. To serve, top tart with citrus segments.
NOTE: Use a selection of citrus fruits for a colourful tart. Try oranges (regular navel, rosey red or cara cara - red-fleshed navel) would all be great. 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.
