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For the crust

225 g granola
75 g butter
2 tbsp Goldcrest Pure Honey

For the filling

750 g LANCEWOOD® Double Cream Plain Yoghurt
2 tsp vanilla extract
3 – 4 tbsp honey

For the topping

4 granadillas


Start by straining the yoghurt. Line a sieve with a piece of cheesecloth/muslin (or even a clean pillowcase). Place this sieve over a bowl. Pour the yoghurt onto the lined sieve, then use the overhanging cheesecloth to cover the yoghurt. Place in the fridge overnight to strain.

Grease a tart dish and set aside (I used a 36cm x 12cm rectangular dish). Melt the butter and leave to cool to room temperature.

Place the granola into a food processor and blitz until about half the granola is the texture of fine crumbs, the rest a bit coarser. You can also break up the granola by placing inside a ziplock bag and bashing with a rolling pin.

Add the melted butter and honey, then blend again. Press the mixture into the greased tart dish and refrigerate for at least an hour (or up to 2 days).

Place the strained yoghurt into a mixing bowl (discarding the liquid from straining). Add the vanilla extract and 3 or 4 tablespoons of honey to taste and mix until smooth. Spoon this mixture into the granola base and smooth the top with the back of a spoon.

Halve the granadillas and spoon the contents over the yoghurt filling. Best served within 1-2 hours (the tart still tastes great the following day but the granola crust will start to go soft).


Article written by: Food24

Photo credit: Food24


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