Granadilla and granola breakfast tart
|2 tbsp||Goldcrest Pure Honey|
|750 g||LANCEWOOD® Double Cream Plain Yoghurt|
|2 tsp||vanilla extract|
|3 - 4 tbsp||honey|
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).