CRUSTLESS YOGHURT AND BERRY TART

If you love a traditional clafoutis then I’m sure you’ll love this yoghurt and blueberry tart. It has a similar consistency to clafoutis, like a thick, dense pancake. I love the fact it’s not overly sweet and is best made a day in advance. Perfect for entertaining. As an added advantage, this recipe is gluten-free. Feel free to use other berries if you don’t have blueberries. I like to serve this with extra Greek yoghurt and berries on top.

INGREDIENTS

2 cups (560g) plain unsweetened Greek yoghurt

½ cup (110g) caster sugar

⅓ cup (50g) cornflour

6 egg yolks

1 tsp vanilla extract (optional)

1 cup (150g) blueberries (thawed frozen or fresh)

extra plain unsweetened Greek yoghurt and blueberries to serve (optional)

METHOD

• Preheat oven to 180°C. Grease the base and sides of a 20cm round springform cake pan.

• Line the base with baking paper.

• Place all the ingredients, except the blueberries, into a bowl and whisk until well combined.

• Pour into the prepared pan.

• Scatter the blueberries evenly over the top of the mixture (they will sink slightly).

• Bake for 30–40 minutes or until golden and set.

• Cool in the pan then cover and place in the fridge until ready to serve.

• Top with extra yoghurt and blueberries, if using, and cut into wedges to serve.

Prep Time: 10 minutes

Serves: 6

Cooking Time: 30-40 minutes

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