Orange, yoghurt and honey tart
Time to make: 1 hr , plus overnight chilling
Total cost: $ 8.64 / $ 0.72 per serve
(at time of publication)
800g reduced-fat Greek-style yoghurt
1 1/2 sheets reduced-fat shortcrust pastry, just thawed
2 eggs, lightly beaten
1/3 cup honey
2 teaspoons orange zest
2 oranges, peeled, thinly sliced
Total fat 6g
Saturated fat 3g
Dietary fibre 1g
1 Spoon yoghurt into a fine sieve placed over a medium bowl, cover and refrigerate overnight. Discard strained liquid.
2 Heat oven to 160°C. Line a 2.5cm-deep, rectangular (11.5cm x 34cm) loose-based tart tin with pastry sheets, trimming to fit. Put tin in freezer for 20 minutes, or until pastry is frozen.
3 Place tart tin on a baking tray and bake for 20 minutes, or until pastry is light golden. Transfer tin to a wire rack, leaving pastry to cool completely.
4 Meanwhile, place yoghurt in a large bowl and whisk in eggs, honey and orange zest until combined. Spoon mixture into cooled pastry case and bake for 35-40 minutes, or until filling is just set and light golden. Leave tart to cool, then refrigerate until chilled.
5 Arrange orange slices on top of tart, slice evenly and serve.
Make it gluten free: Use gluten-free pastry and check Greek yoghurt is gluten free.
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