Yoghurt orange tart

Lose It!
8 servings Prep: 4 hrs 50 mins By Food24
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Ingredients (11)

For the crust:
100 g dessicated coconut
100 g sesame seeds
2 Tbs cocoa powder
1/4 cup coconut oil — melted
For the filling:
400 g yoghurt — double cream, at room temperature
80 g xylitol
2 eggs — whole
2 eggs — just the yolks
orange — zest only
1 tsp orange blossom water
blueberries — to garnish
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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 byJonathan Ball Publishers.

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