"These burnt honey yoghurt tarts are the result of craving dessert for breakfast but still not wanting breakfast, just dessert with breakfasty ingredients. Makes sense, right?!" The Kate Tin
- 200g cake flour
- 120g Corn Flakes, lightly toasted plus extra to serve
- 60g icing sugar
- 125g cold salted butter, chopped
- 1 large egg
- 2 tbsp NutriDay Double Cream Yoghurt
- 175g (125ml) honey, plus extra to serve
- 1 tsp vanilla extract
- 120g salted butter
- 50g golden caster sugar
- 30ml cake flour
- 1 tsp fine salt
- 3 large eggs, lightly beaten
- 125ml Nutriday Double cream Yoghurt, plus extra to serve
- 4 tsp apple cider vinegar
For the pastry, place flour, corn flakes and icing sugar in a food processor and blend to fine crumbs. Add butter and blend until it resembles breadcrumbs. Add the egg and 2 tbsp NutriDay Double Cream Yoghurt, and blend until it just comes together. Flatten into a disc, wrap in plastic wrap and chill for at least 30 minutes.
Preheat the oven to 200°C (180°C fan-forced). Grease 10 x 10cm tart tins or one 20cm tart tin.
Roll out pastry between 2 sheets of baking paper to 5mm thick. Line the base and sides of the prepared tins, trimming excess.
TIP If you’re worried about your pastry shrinking, I don’t trim the pastry from the sides of the tins but leave it overhanging. If the pastry does shrink during baking then it won’t be noticeable as we’ll trim the baked pastry from the sides with a sharp knife afterwards.
Chill for 15 minutes. Line with baking paper and fill with pastry weights.
Blind bake for 20 minutes, then remove weights and paper and bake for a further 10 minutes or until golden. Remove from oven and reduce temperature to 180°C (160°C fan-forced).
To make the burnt honey place 175g (125ml) honey in a small saucepan over high heat. Bring to the boil and cook for 5–6 minutes or until very dark brown and starting to smoke, 160°C on a sugar thermometer. Remove from heat and carefully add 1 tbsp water, swirling to combine.
To make the filling, add the butter and vanilla to the burnt honey in the pot, allow to melt completely before taking off the heat. In a large separate bowl, whisk together the sugar, flour and sea salt. Stir in the melted cooled butter mixture until combined. Whisking rapidly, slowly pour in the eggs. Add the NutriDay Double Cream Yoghurt and vinegar and pour the mixture into the baked pie shell.
Bake for 35-40 minutes (for a large tart) or 15 minutes (for small tarts), until the pie is golden brown on top, slightly puffed with a slight wobble in the centre. Remove from the oven and allow to cool completely at room temperature.
Serve the tarts topped with a dollop of yoghurt, drizzled with honey and a sprinkle of cornflakes.