Honey & Pinenut tarts & Theo’s Brekky Yoghurt
Title: Honey & Pinenut tarts & Theo’s Brekky Yoghurt.
Broadcast: Episode 9, 2nd August, 2018
Presenter: Marg Johnson & Theo Kalogeracos
Honey & Pinenut tarts
Makes - about 20
Ingredients
short pasty to line 20 small shallow tart tins or pre-made tart cases*
100g pinenuts
3 eggs
grated rind of an orange
½ cup honey
½ cup whipping cream
Method
- Pre-heat the oven to 180 Degrees Celsius
- Line the tart shells and par-bake them, until they slightly start to puff up.
- Press down the pastry with a knotted tea-towel if it has puffed up while cooking.
- Toast the pinenuts until they are golden brown, watching them really closely as they can burn very quickly.
- Beat together the eggs, orange rind, honey and cream lightly and then add the pinenuts.
- Spoon this mixture into the tart shells and cook until they are just set.
- Serve with coffee, fruit and/or a thick cream for dessert.
Greek Style Yoghurt with Honey, Pistachios and a Wafer
Serves - 1
Ingredients
- 1 cup thick Greek yoghurt
- 2 tbsp light, aromatic honey – such as karri
- 2 tbsp shelled unsalted pistachios
- a really good crisp biscuit or wafer
- toasted Muesli
Method
- Place the yoghurt in a nice bowl or glass, pour over the honey and scatter with the yoghurt. Serve with the biscuit.
- Note: creating layers within the glass of yoghurt, pistachios, muesli and honey creates not only a beautiful effect, but a great variety of texture as well.
*premade short pastry or tart shells are available at most retailers
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