You will need to start this recipe 1 day before required.
Ingredients
800gplain greek-style yoghurt
1 1/2 sheetsfrozen shortcrust pastryjust thawed
2wholeeggslightly beaten
1/3cuphoneyplus extra to serve
1 tspvanilla bean paste
3 tspfinely grated orange rind
3-4citrus 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.
Keyword baking, bring a plate, cheese, dessert, entertaining, fruit, tart