Baked Yoghurt Tart with Toasted Muesli Base
This yoghurt tart is a lighter take on baked cheesecake. Ricotta could also be used although I find yoghurt is more economical for the quantity required, especially if using homemade yoghurt. I used unsweetened yoghurt but if you only have sweetened on hand then halve the quantity of sugar used in the custard.
Ingredients
Muesli Base
- 50 g butter
- 1 tbsp honey
- 1 3/4 cups (about 200g) toasted muesli* - I used homemade muesli containing oats, coconut, seeds and nuts
- 1 tsp ground ginger
- pinch of salt
Yoghurt Custard
- 500 g thick Greek-style unsweetened yoghurt
- 3 free-range eggs
- 1/3 cup (70g) sugar
- 1 tbsp flour
- 1 tsp vanilla extract
- zest of one orange
- *If toasted muesli is not available use 1 cup rolled oats, 1/2 cup desiccated coconut, and 1/4 cup sunflower and/or pumpkin seeds
Instructions
- Preheat the oven to 180°C (fan 160°C). Grease a 25cm glass or ceramic tart dish.
- Prepare the base. Place the butter and honey into a saucepan and gently melt together. Remove from the heat.
- Place the toasted muesli, ground ginger and salt into a food processor and process until roughly ground. Add the melted butter and honey and pulse until combined.
- Tip the base mixture into the prepared tart dish and use your fingers or the back of a spoon to evenly press into the base and 3cm up the sides of the dish. Smooth off the edge so it is an even height around the dish.
- Bake for 10 minutes to pre-cook the base - this step can be skipped but it does make for a crispier base.
- Wipe out the food processor bowl and reuse it to blend the yoghurt, eggs, sugar, flour, vanilla and orange zest. Blend until smooth, making sure the sugar is fully dissolved.
- Pour the yogurt custard over the hot pre-cooked base. Bake for 35-40 minutes until just set - a little wobble is OK as the custard will set as it cools.
- Once the tart is cool place in the fridge to chill. Serve wedges of the tart with roasted rhubarb (or other stewed or fresh fruit) on the side. Keep in the fridge and consume within 3 days.
Notes
*Some may recognise this recipe as the cover star from my 2022 recipe calendar. Possibly one of my favourite covers so far and an equally popular recipe so sharing it on the web for all to enjoy. Find more details about my 2025 calendar here.