Chocolate Honey Tart
Nestled within a chocolate shell, this tart is infused with the sweetness of honey and tangy, creamy Greek yoghurt. Surprisingly easy to make, it’s perfect for special occasions.
How long will it take?
2 hours
What’s the serving size?
Serves 8
What do I need?
For the Tart Shell
- 1 ½ cups plain flour
- 1 ½ tbsp cocoa powder
- ½ cup icing sugar
- Pinch of salt
- ½ cup unsalted butter, chilled, cut into cubes
- 1 egg, lightly beaten
For the Honey Filling
- 60 g unsalted butter, softened
- 100 g runny honey, plus extra to serve
- 2 tbsp plain flour
- 250 g Greek yoghurt
- 3 eggs
- 1 tsp vanilla extract
- 30 mL lemon juice
To serve
- 125 g blueberries
- 2 tbsp chopped pistachios
How do I make it?
- Grease and line a 20-centimetre tart pan.
- Prepare the Tart Shell by combining flour, cocoa powder, icing sugar, and salt. Add butter and use your fingers to rub it into the dry ingredients until well incorporated. Add the egg and stir to combine.
- Place dough into tart pan and work it across the bottom and up the sides of the pan. Prick the dough with a fork and put tart in the fridge for 1 hour.
- Preheat oven to 180C. Remove chilled tart from the fridge, add a piece of baking paper to the tart and use pie weights or rice to weigh it down. Bake for 25 minutes, then remove from the oven and set aside to cool completely before filling.
- Make the filling by combining honey, butter, and flour in the bowl of a food processor and blend until smooth and creamy. Add eggs, one at a time, blending well after each addition. Add yoghurt, vanilla, and lemon juice and mix well.
- Preheat oven to 160C.
- Pour mixture into cooled tart case and bake for 35-40 minutes, or until just set.
- Remove tart from the oven and set aside to cool. Keep in refrigerator until ready to serve. To serve, garnish with blueberries, pistachios, and a drizzle of honey.
