Honeyed labne and citrus tart
Servings Prep Time
6-8pieces 25mins
Cook Time Passive Time
40 mins pluscooling and refrigeration
Servings Prep Time
6-8pieces 25mins
Cook Time Passive Time
40 mins pluscooling and refrigeration
Ingredients
Instructions
  1. 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.
  2. 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.
  3. Place pan on baking tray. Bake for 20 minutes or until pastry is light golden. Transfer pan to a wire rack to cool completely.
  4. 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.
Recipe Notes

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.

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