Dot sweet blueberries on top of a gooey yoghurt filling.

Recipe: Jenny Garing

INGREDIENTS

sweet short pastry to fit a wide, shallow tart tin
2½ cups blueberries (if frozen, leave to defrost)
2 eggs
2 tbsp honey
1 cup yoghurt
zest and juice of 1 lemon
½ tsp fresh grated nutmeg

METHOD

Preheat the oven to 200°C.

Roll out the pastry over the tart tin. Blind bake the pastry until lightly golden, then remove from the oven and set aside. Turn the oven down to 170˚C.

Add the eggs, yoghurt, honey, and lemon to a bowl and beat until well mixed.

Carefully pour the yoghurt mixture into the pastry, add the grated nutmeg, then evenly distribute the blueberries over the top.

Bake at 170˚C for approximately 45 minutes or until the custard has set. Serve cold.

Love this story? Subscribe now!