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.