Honey and yoghurt tart
HONEY AND YOGHURT TART BY TANIA FROM MY KITCHEN STORIES - GRECIAN PURVEYOR
Honey & yoghurt, classic Greek flavours that go hand in hand, and nobody creates a masterpiece with just 2 simple ingredients better than Tania from My Kitchen Stories, one of Australia's most popular food bloggers!
Are you trying to think of a dessert that is equally good at dinner as it is for an impressive afternoon tea?
Of course, you are. This Honey and Yoghurt tart is a make-ahead beauty that is an easy recipe plus EVERYONE always loves it. Yes, I even promise this dessert is great 3 or 4 days after it is made. It’s pretty simple. The trick is to cook it in a gentle oven and pull it out while it is still soft and creamy.
HOW TO SERVE HONEY AND YOGHURT TART
Serving couldn’t be easier either…. just smother with Greek yoghurt and honey. I’ve added some blueberries. I like that they aren’t too tart and I love the dark colour too. You could serve yours with cream if you prefer but I find the yoghurt adds a lovely tang and then I can add a bit of extra honey on top without it all becoming overly sweet.
HONEY AND YOGHURT TART
• 200 gm biscuits granita, butternuts, Graham Crackers 7.05 oz
• 100 gm butter melted 3.5 oz
• 30 gm sugar, caster 2 tablespoons, 1oz
• 60 gm butter-soft, 2.1oz
• 100 gm honey liquid honey, 3.5oz - Vasilissa wild forest honey with Greek red saffron
• 20 gm flour, plain 2 Tbsp
• 250 gm yoghurt plain Greek, 8.8 oz
• 3 whole eggs
• 5 ml Vanilla 1 teaspoon
• 30 ml lemon juice 1oz
• 200 gm yoghurt, Greek
• 100 gm honey - Vasilissa wild forest honey with Greek red saffron
• 200 gm blueberries
THE CRUMB BASE
- You'll need a 20cm x 5 cm, (9 inx 2 in) tin with a removable base. Turn the oven onto 170C/ 340F.
- Put the biscuits/cookies into the food processor with 100 gm melted butter and 30 gm caster sugar. blend till fine and combined.
- Pour into the tin and press up the sides and along the bottom/. You can press the crumbs with a glass to get a good tight crumb.
- bake for 15 to 20 minutes or until just starting to colour. Set aside.
THE YOGHURT HONEY FILLING
- Put the honey, butter, and flour into the cleaned food processor bowl. process till well combined and creamy.
- Add the eggs one at a time while mixing well
- Add the yoghurt, vanilla and lemon juice. Scrape down and process again.
- Pour the mixture into the tart case. Turn the oven down to 160C / 320F then
- Bake the tart for 30 to 40 minutes or until just set. The cream cheese will still be a little wobbly.
- After taking the tart out of the tin smudge the top with yoghurt. Drizzle over the honey. Add the blueberries and serve.
This recipe is based on a jar of Greek honey I got when I discovered The Grecian Purveyor after returning from Greece earlier this year. If you have ever been to Greece then you probably discovered a little before me the pleasure of its simple sun-ripened food. It’s a place where everyone seems to have a family speciality and they delight in sharing food with you.
My recipe uses “greek style” yoghurt. Yoghurt in Greece defies description and I do it no justice describing it as the creamiest thickest most amazing yoghurt I have ever tasted. The yoghurt on the top of this dessert is from the supermarket here in Australia, but it is creamy and tart and is a great counterpoint to the honey both inside the tart and slathered on top of it. Greek-style yoghurt is thick and creamy and makes such a great partner to honey. Essentially this is like a cheesecake made with yoghurt!
The honey I used is unusual saffron flavoured one called “Vasilissa” from an organic producer called Stayia Farm on the Island of Evia and you can find it and others here if you are desperately missing Greece too! Of course as always if you can’t get your hands on Greek honey use our beautiful Australian honey instead.
Possibly one of the things that makes this dessert easy is the crumb crust. A crumb crust usually doesn’t initiate as much fear in a cook as pastry seems to. You could possibly make this tart gluten-free if you use rice cookies or another gluten-free cookie. The trick with cooking yoghurt though is that it needs “flour” to keep it from separating when it is heated. I have added a wheaten flour to mine but you could possibly play with gluten-free flour as a replacement. Let me know if you try this.