Vanilla Labne Tart with Sesame Sprinkle
SERVES 8 PREP 45 MINUTES (PLUS OVERNIGHT REFRIGERATION) COOK 10 MINUTES START THIS RECIPE THE DAY BEFORE SERVING. YOU’LL NEED A 40CM SQUARE PIECE OF MUSLIN CLOTH.
950g tub vanilla Greek-style yoghurt 250g gingernut biscuits ½ cup blanched almonds ½ cup coconut oil, at room temperature 6 medjool dates, pitted ¼ cup chopped skinless hazelnuts 1 tablespoon pine nuts, chopped 3 teaspoons sesame seeds 2 tablespoons honey
1 Line a large, fine sieve with muslin cloth, allowing sides to overhang. Place sieve over a large bowl. Spoon yoghurt into lined sieve. Bring edges of muslin together and fold over yoghurt to enclose. Refrigerate overnight to allow excess liquid to drain from yoghurt. 2 Process biscuits, almonds, coconut oil and dates in a food processor until fine crumbs form and mixture starts to clump together. Press mixture over the base and sides of a 2.5cm-deep, 11cm x 34cm (base) rectangular loose-based fluted tart pan. Refrigerate for at least 1 hour or until required. 3 Heat a small frying pan over mediumhigh heat. Add hazelnuts. Cook, stirring, for 3 minutes or until just starting to brown lightly. Add pine nuts and sesame seeds. Cook, stirring occasionally, for a further 3 minutes or until golden. Set aside to cool for 5 minutes. 4 Transfer labne to a bowl, discarding liquid. Spoon labne into prepared tart case, spreading evenly. Refrigerate for 30 minutes. 5 Sprinkle top of tart with seed mixture and drizzle with honey. Serve. NUTRITION: (per serve) 2441kj; 38.6g fat; 22.5g sat fat; 10g protein; 49.7g carbs; 2.2g fibre;44mg chol; 143mg sodium.