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