Baked Honey Yogurt Tart (Print version)
Thick Greek yogurt bakes into a gently tangy filling sweetened with honey.
# Ingredients:
Ingredients
01 -
180 g digestive biscuit crumbs
02 -
75 g melted butter
03 -
400 g thick Greek yogurt
04 -
100 g honey
05 -
3 large eggs
06 -
20 g cornstarch
07 -
1 tsp vanilla extract
08 -
1 tsp lemon zest
# Instructions:
01 -
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.
02 -
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.
03 -
Whisk yogurt, honey, cornstarch, vanilla and lemon zest until smooth. Add eggs one at a time, mixing gently without whipping in lots of air.
04 -
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.
05 -
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.
06 -
Chill for at least two hours before unmolding and slicing. Run a thin knife around the edge first and wipe the knife between cuts.
07 -
Keep covered in the refrigerator and use within three days. Serve chilled; the filling will soften if left out for a long time.
# Good to know:
01 -
Includes 180 minutes resting or cooling time.