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Thick Greek yogurt bakes into a gently tangy filling sweetened with honey. A biscuit crust adds a crisp contrast, and a proper chill helps each slice hold its shape.
Ingredients
- 180 g digestive biscuit crumbs
- 75 g melted butter
- 400 g thick Greek yogurt
- 100 g honey
- 3 large eggs
- 20 g cornstarch
- 1 tsp vanilla extract
- 1 tsp lemon zest
Method
- Heat the oven to 175°C / 350°F. Line the base of a 20 cm / 8-inch springform pan with parchment. Mix biscuit crumbs with melted butter.
- Press crumbs firmly across the base and about 2 cm up the sides. Bake for 10 minutes, then set aside while preparing the filling. Lower oven temperature to 160°C / 325°F.
- Whisk yogurt, honey, cornstarch, vanilla and lemon zest until smooth. Add eggs one at a time, mixing gently without whipping in lots of air.
- Pour into the warm crust. Bake for 30–35 minutes until edges are set and the center has a slight wobble as one piece rather than looking liquid; the center should reach 71°C / 160°F.
- Switch off the oven and leave the door slightly open for 15 minutes. Then cool on a rack for 45 minutes. Do not leave the tart at room temperature for more than two hours in total.
- Chill for at least two hours before unmolding and slicing. Run a thin knife around the edge first and wipe the knife between cuts.
- Keep covered in the refrigerator and use within three days. Serve chilled; the filling will soften if left out for a long time.
Use thick yogurt
A thick strained Greek yogurt gives a more stable filling than a loose pouring yogurt. Drain excess whey before weighing it.
Mix without frothing
Gentle mixing keeps large air bubbles out of the filling. Too much air can make the top rise and crack as it cools.
Plan the chilling time
This tart is intended to be served cold. The listed resting time includes an hour of gradual cooling and at least two hours in the refrigerator.
FAQs
- How many servings does this make?
Makes 8 servings using the pan or equipment listed.
- What should I check before serving?
Chill for at least two hours before unmolding and slicing. Run a thin knife around the edge first and wipe the knife between cuts.
- How should I store leftovers?
Keep covered in the refrigerator and use within three days. Serve chilled; the filling will soften if left out for a long time.
