|100 g||dessicated coconut|
|100 g||sesame seeds|
|2 tbsp||cocoa powder|
|1/4 cup||coconut oil — melted|
|400 g||yoghurt — double cream, at room temperature|
|2||eggs — whole|
|1||orange — zest only|
|1 tsp||orange blossom water|
|1 handful||blueberries — to garnish|
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.
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
Leave a Reply