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Honey Yoghurt tart slathered with yoghut, honey and blueberries

Honey and Yoghurt tart

This Honey and Yoghurt tart is a make ahead beauty that is an easy recipe plus EVERYONE always loves it. Simple elegant and easy too!
5 from 3 votes
Prep Time 20 mins
Cook Time 40 mins
Course Dessert, Holiday Food, Summer dessert
Cuisine Australian, greek
Servings 6 people

Ingredients
  

Crumb Crust

  • 200 gm biscuits granita, butternuts, Graham Crackers 7.05 oz
  • 100 gm butter melted 3.5 oz
  • 30 gm sugar, caster 2 tablespoons, 1oz

Filling

  • 60 gm butter soft, 2.1oz
  • 100 gm honey liquid honey, 3.5oz
  • 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

Serving

  • 200 gm yoghurt, Greek
  • 100 gm honey
  • 200 gm blueberries

Instructions
 

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/ 340 F
  • 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

To serve

  • After taking the tart out of the tin smudge the top with yoghurt. Drizzle over the honey. Add the blueberries and serve

Notes

If you don't have a food processor, crush the biscuits with a rolling pin
You can mix the filling with a hand held or stand mixer, mix the soft butter, honey, vanilla and flour till creamy. Add the eggs, yoghurt and lemon juice and mix well.
 
Nutrition Facts
Serving size: 170 gm
Servings: 6
Amount per serving  
Calories 588
% Daily Value*
Total Fat 29g 37%
Saturated Fat 15.8g 79%
Cholesterol 144mg 48%
Sodium 341mg 15%
Total Carbohydrate 72.7g 26%
Dietary Fiber 1.4g 5%
Total Sugars 51g  
Protein 10.6g  
Vitamin D 8mcg 39%
Calcium 168mg 13%
Iron 2mg 13%
Potassium 296mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Keyword dessert