For the crust: Preheat the oven to 180ºC. Place the coconut, sesame seeds and cocoa powder in a blender and pulse until well combined. Add the coconut oil and pulse again until all the ingredients are ‘wet’.Press into a 20cm long loose-based tart tin and bake in the oven for 10 minutes. Remove and allow to cool. Reduce the oven temperature to 160ºC.For the filling: Place the yoghurt in a large bowl, beat in the xylitol and add the eggs and egg yolks, one at a time, whisking well after each addition. Stir in the orange zest and orange blossom water.Pour the mixture into the base and bake for 30 – 40 minutes or until firm but still slightly wobbly in the centre. Allow to cool in the oven.Remove and cool completely, then refrigerate for at least 4 hours, or preferably overnight.To serve: Serve the tart sliced and topped with blueberries.Extract from The Lose it! Magazine Cookbook. Compiled and written by The Lose it! Magazine team. Published byJonathan Ball Publishers.
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