Vanilla Labne Tart with Sesame Sprin­kle

Super Food Ideas - - CONTENTS -

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.

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