Name: Yoghurt orange tart
Prep time: 290 min
Total time: 290 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 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; 80 g xylitol; 2 eggs whole; 2 egg yolks; 1 orange zest only; 1 tsp orange blossom water; 1 handful blueberries to garnish

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Ingredients (11)

CRUST

100 g	dessicated coconut
100 g	sesame seeds
2 tbsp	cocoa powder
1/4 cup	coconut oil — melted

FILLING

400 g	yoghurt — double cream, at room temperature
80 g	xylitol
2	eggs — whole
2	egg yolks
1	orange — zest only
1 tsp	orange blossom water
1 handful	blueberries — to garnish

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Method:

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.

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