Ah blogging. Such an art. An art that I am still acquiring the skills for! When I thought, ‘yeah, I could do a blog’. ‘I mean, I cook every day, the food is pretty delicious and ‘home cook’ friendly, all I have to do is snap a few action shots during the cooking/plating process, how hard can it be’. Well, actually, let me tell you, it can be pretty hard! Blogging night at my house generally equals wine, yelling and I am ashamed to say it, but, sometimes tears. Oddly though, I love every minute of it! The stress of blogging usually fades quite quickly as I get to enjoy the fruits of my labour. And this blog piece was no exception.
If you haven’t tried Rachel’s Gourmet Yoghurt, then you need to get on that. The rich, creamy, low fat yoghurt is delish, and the flavour combinations are fantastic. The Mango and Madagascan Vanilla is my favourite, really good!
This delicious tart I have created is rich, yet zingy and refreshing. And while the recipe does take a bit of time, the bulk of that time is waiting time, for baking, cooling and chilling, and the recipe is really very easy.
- 1 cup plain flour
- 100g unsalted butter, chilled, cubed
- 2 tbs icing sugar
- 1 egg yolk
- 1-2 tbs cold water
- 1 cup Rachel's Mango and Madagascan Vanilla yoghurt
- 2 eggs
- ¼ cup caster sugar
- 400mls passionfruit pulp, seeds removed
- 1 tbs lemon juice
- 1½ tsp gelatine powder (you may need more or less depending on the gelatine you are using)
- ¾ cup Rachel's Peaches and Vine Ripe Passionfruit yoghurt
- ½ cup sugar
- To make the pastry, combine flour, unsalted butter and icing sugar in the bowl of a food processor. Process for 30 seconds until mixture resembles coarse breadcrumbs. Add egg yolk and 1-2 tablespoons of water and process until mixture forms a soft dough. Turn mixture onto a lightly floured board and knead lightly into a ball. Wrap in plastic wrap and refrigerate for 20 mins.
- Roll pastry to about 3mm thickness and line 1 large loose bottom tart tin. Prick bases and place in freezer for 5 minutes. Line pastry with baking paper then pastry weights and place in the oven to bake for 10 minutes. Remove from oven, remove baking paper and weights and return to oven. Bake for 6 minutes until golden. Remove from oven and cool.
- Meanwhile prepare the filling. Place the yoghurt and sugar in a bowl and whisk until thoroughly combined. Whisk in the eggs, one at a time. Whisk until smooth and everything is evenly combined.
- Pour the into the crust and bake in the oven for 25 minutes or until the centre is set and only slightly jiggles when shaken lightly.
- Allow to cool completely then place in the fridge to chill for at least 1 hour.
- While this is cooling, combine jelly ingredients and heat slightly, just enough for the gelatine to completely dissolve. Once cooled, pour jelly over the baked yoghurt and place in the fridge to chill until completely set.
- Once set, pour the peach and passionfruit yoghurt over the jelly and make and even layer. Sprinkle with ¾ of the sugar and blowtorch until it begins to bubble and turn golden. Once you have done one layer, sprinkle the remaining sugar over the brulee top and blowtorch one more time. This will ensure an extra crisp sugary layer. This process can start to melt the jelly so place back in the fridge to chill again for about another hour or so.
- Then you are ready to serve.
