|100 g||dessicated coconut|
|100 g||sesame seeds|
|1/4 cup||coconut oil — melted|
|400 g||yoghurt — double cream, at room temperature|
|2||eggs — whole|
|2||eggs — just the yolks|
|orange — zest only|
|1 tsp||orange blossom water|
|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.