Recipe: Blueberry Yoghurt Tart
Dot sweet blueberries on top of a gooey yoghurt filling.
Recipe: Jenny Garing
sweet short pastry to fit a wide, shallow tart tin
2½ cups blueberries (if frozen, leave to defrost)
2 tbsp honey
1 cup yoghurt
zest and juice of 1 lemon
½ tsp fresh grated nutmeg
Preheat the oven to 200°C.
Roll out the pastry over the tart tin. Blind bake the pastry until lightly golden, then remove from the oven and set aside. Turn the oven down to 170˚C.
Add the eggs, yoghurt, honey, and lemon to a bowl and beat until well mixed.
Carefully pour the yoghurt mixture into the pastry, add the grated nutmeg, then evenly distribute the blueberries over the top.
Bake at 170˚C for approximately 45 minutes or until the custard has set. Serve cold.