Blueberry yoghurt tart

INGREDIENTS

sweet short pastry to fit a wide, shallow tart tin

2½ cups blueberries (if frozen, leave to defrost)

2 eggs

2 tbsp honey

1 cup yoghurt zest and juice of 1 lemon

½ tsp fresh grated nutmeg

METHOD

1 Preheat the oven to 200°C.

2 Roll out the pastry over the tart tin. Blind bake the pastry until lightly golden, then remove from the oven and set aside. Turn the oven down to 170˚C.

3 Add the eggs, yoghurt, honey, and lemon to a bowl and beat until well mixed.

4 Carefully pour the yoghurt mixture into the pastry, add the grated nutmeg, then evenly distribute the blueberries over the top.

5 Bake at 170˚C for approximately 45 minutes or until the custard has set. Serve cold.