Walnut and Manuka Honey Tart with Orange Greek Yoghurt

How to make Walnut and Manuka Honey Tart with Orange Greek Yoghurt Recipe - This tart contains all the gooey and nutty essential elements of a great dessert. The orange-infused yoghurt is a wonderful citrus counterpoint to all the sweetness. It’s so good you will want more!

MAKES A 35CM × 10CM TART, SERVING 8 PEOPLE

PASTRY:
1 quantity of Basic Sweet Pastry

ORANGE GREEK YOGHURT:
500g plain unsweetened Greek yoghurt
zest and juice of 1 orange
2 tbsp icing sugar

FILLING:
120g butter
120g manuka honey
140g brown sugar
100ml cream
200g walnuts, roughly chopped

Method:
Make pastry ahead and rest it as required. Roll out 300g of the pastry on a lightly floured surface to 3mm thick and use it to line a 35cm × 10cm loose-bottomed tart tin. Trim the pastry edges, then refrigerate for 1 hour.

Line tart with aluminium foil and fill with baking blind material. Bake blind (see page 214) in a preheated 180°C oven for 10 minutes. Remove foil and weights and bake until dry and crisp (10 minutes).

Mix together the Orange Greek Yoghurt ingredients and refrigerate until needed.

To make the filling, melt butter in a saucepan over a low-medium heat until the butter melts. Add honey, sugar and cream. Stir until boiling, then allow to boil for a further 2 minutes without stirring. Remove pan from heat and stir in chopped walnuts. Pour mixture into cooked pastry case.

Bake in a preheated 190°C oven for 15 minutes until bubbling and golden.

Allow to cool, then cut into slabs with a hot knife and serve with Orange Greek Yoghurt.

Walnut and Manuka Honey Tart with Orange Greek Yoghurt