A few dear friends have told me that Mamamia is having a competition to find a food blogger for their website and they have suggested that I enter. Of course I would love to WIN this great prize and I have started experimenting with Rachel’s Yoghurt to see what recipes I can come up with. First thing that came to mind was a tart using the yoghurt as the main ingredient for the filling. I chose the Mango and Madagascan Vanilla yoghurt this time. The result is a luscious creamy filling with a crumbly pastry. I have a few other ideas so will keep experimenting and messing up the kitchen, meanwhile here is the recipe.
1/2 cup plain flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup unsalted butter, chilled and cut into small cubes
1/4 cup ice water, plus more if needed
Method for Pastry
- Combine all of the dry ingredients in the bowl of a food processor and pulse once or twice to combine. Add the butter cubes to the bowl. Pulse until the dough forms into large crumbles, being careful not to over mix Add the ice water to the bowl and turn the processor on, mixing until the dough is just combined and comes together in 2 or 3 large portions. This only takes about 8 to 10 seconds, so be mindful not to over process.
- Turn the dough out onto the counter top and press into a flat round disk. Work quickly and don’t handle the dough too much. Wrap it tightly in plastic wrap and chill for at least 2 hours, or until you’re ready to roll it out.
- Lightly flour a work surface and roll out the dough into a 10-inch round, making sure to rotate and flip it over, rolling both sides. Fold it in half loosely and place it over a 9-inch tart pan with a removable bottom, the crease of the dough running down the middle of the pan, and the edges overhanging slightly. Unfold the dough so it hangs over the edge of the tart pan. Press the dough gently into the corners of the pan. Use a fork to pierce the bottom of the tart shell, and place in the fridge for 30 minutes.
- Preheat the oven to 350 degrees F. Take the tart shell from the fridge and line it with parchment paper. Fill the parchment paper with pie weights or beans, pressing them into the corners. Bake for 20 minutes. Remove the pie weights and cool
300 grams of Rachel’s Mango and Madagascan Vanilla yoghurt
2 free range eggs
Seeds scraped from one vanilla pod
1 cup of caster sugar
1/2 cup of flour
250 grams of Mango pieces, (you can use frozen)
Place all ingredients except the Mango into a mixing bowl and mix for two minutes until well combined. Pour into the pre-baked pastry shell.
Then serve with an extra dollop on Rachel’s Mango and Madagascan Vanilla Yoghurt.Share on Facebook