Granadilla and granola breakfast tart

8 servings Prep: 15 mins Chill/rest/proof: 14 hrs

By Independent Contributor January 13 2021
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Ingredients (7)

For the crust
225 g granola
75 g butter
2 tbsp Goldcrest Pure Honey
For the filling
750 g LANCEWOOD® Double Cream Plain Yoghurt
2 tsp vanilla extract
3 - 4 tbsp honey
For the topping
4 granadillas
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Method:

Start by straining the yoghurt. Line a sieve with a piece of cheesecloth/muslin (or even a clean pillowcase). Place this sieve over a bowl. Pour the yoghurt onto the lined sieve, then use the overhanging cheesecloth to cover the yoghurt. Place in the fridge overnight to strain.

Grease a tart dish and set aside (I used a 36cm x 12cm rectangular dish). Melt the butter and leave to cool to room temperature.

Place the granola into a food processor and blitz until about half the granola is the texture of fine crumbs, the rest a bit coarser. You can also break up the granola by placing inside a ziplock bag and bashing with a rolling pin.

Add the melted butter and honey, then blend again. Press the mixture into the greased tart dish and refrigerate for at least an hour (or up to 2 days).

Place the strained yoghurt into a mixing bowl (discarding the liquid from straining). Add the vanilla extract and 3 or 4 tablespoons of honey to taste and mix until smooth. Spoon this mixture into the granola base and smooth the top with the back of a spoon.

Halve the granadillas and spoon the contents over the yoghurt filling. Best served within 1-2 hours (the tart still tastes great the following day but the granola crust will start to go soft).

Reprinted with permission from The Sweet Rebellion, follow along on Instagram for more amazing recipes.



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