APPLE AND ORANGE BLOSSOM TART WITH HONEY LABNEH

We guarantee you've never eaten anything like this tart before! You won't stop once you do though.

INGREDIENTS

• 400g thick Greek-style yoghurt
• 2 tbs honey
• 2 tbs store-bought apple sauce
• 2 cups (500ml) milk
• 3 eggs, plus 1 extra egg yolk
• 1/4 cup (55g) caster sugar
• 11/2 tbs orange blossom water (from gourmet food shops)
• 1 Granny Smith apple
• 2 tsp brown sugar
• Pinch of ground cinnamon

Pastry

• 2 cups (300g) plain flour, plus extra to dust
• 1/3 cup (75g) caster sugar
• 180g unsalted butter, chilled, chopped
• 2 egg yolks

• METHOD

  • 1
    To make the labneh, line a fine sieve with a large square of muslin or a clean Chux cloth. Set over a bowl and add yoghurt. Fold up edges to cover the yoghurt, then chill overnight to drain. Transfer to a bowl, discarding liquid. Swirl through honey.
  • 2
    For the pastry, place flour, sugar and butter in a food processor and whiz until it resembles fine breadcrumbs. Add egg yolks and 11/2 tbs chilled water, and whiz until just combined. Turn out onto a lightly floured work surface and knead until smooth. Shape into a disc, enclose in plastic wrap, then chill for 30 minutes.
  • 3
    Preheat oven to 180°C. Line the base of a 20cm springform pan with baking paper.
  • 4
    Roll out pastry on a lightly floured surface to 8mm thick, then use to line base and sides of prepared pan, allowing excess to overhang. Chill for 20 minutes.
  • 5
    Trim excess pastry, then line with baking paper and fill with pastry weights up to sides. Bake for 10 minutes, then remove weights and paper. Bake for a further 8 minutes or until golden. Brush with apple sauce.
  • 6
    Reduce oven to 160°C. To make the filling, whisk milk, eggs, egg yolk, caster sugar and orange blossom water until combined.
  • 7
    Pour into pastry case and bake for 1 hour 15 minutes or until just set with a slight wobble in the centre. Allow to cool, then chill until cold.
  • 8
    When ready to serve, slice apple very thinly and layer over tart. Sprinkle with brown sugar and cinnamon, then use a kitchen blowtorch to caramelise lightly. Serve tart with honey labneh.