Yoghurt orange tart



Ingredients 13
Servings 1
Minutes 04:50

Ingredients

Serving Change
  • FOR THE CRUST:
  • 100
    g
    desiccated coconu
  • 100
    g
    sesame seeds
  • 2
    Tbs
    cocoa powder
  • 1/4
    cup
    melted coconut oil
  • FOR THE FILLING:
  • 400
    g
    double cream yoghurt, at room temperatur
  • 80
    g
    xylitol
  • 2
    whole eggs
  • 2
    egg yolks
  • grated zest of 1 orange
  • 1
    tsp
    orange blossom water
  • blueberries, to garnish
 

Method

04:50
 

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 by Jonathan Ball Publishers.

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Read more on: tart  |  yoghurt  |  low carb  |  food24  |  orange
 

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