Baked Blueberry Yoghurt Tart

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Preheat oven to 180 C and grease 25cm loose bottom baking tin.

Base: Melt butter and honey together. Place the muesli, ginger and salt in a food processor and process until roughly ground. Add the melted butter and honey and pulse until combined. Tip into tin and press evenly onto base and 3cm up the sides. Bake for 10 mins.

Filling: Clean the food processor and blend the yoghurt, eggs, honey or sugar, vanilla essense and lemon rind until smooth and sugar is dissolved (if using). Pour filling into hot base and reurn to oven for 35 – 40 mins until just set. Cool and place in frigde to chill.


Serving People:
  • butter: 50 g
  • honey: 1 tbsp
  • toasted muesli: 1.75 cup
  • ground ginger: 1 tsp
  • Pinch salt
  • thick Greek style unsweetned yoghurt: 500 g
  • eggs 3
  • honey: 4 tbsp
  • sugar: 0.66 cup
  • flour: 1 tbsp
  • vanilla essense: 1 tsp
  • Grated rind of 1 lemon
  • blueberries: 1.5 cup