Hansells Food Group ... food the way it should be

INGREDIENTS:

400g sweet short pastry

1 cup prepared Classic Greek Style Real Yoghurt

3 eggs

½ cup sugar

2 tablespoons Original Lemon and Barley

fruit juice syrup

1 teaspoon Hansells Lemon Flavored Essence

Syrup

1 cup fresh or frozen blueberries

½ cup Cranberry fruit juice syrup

INSTRUCTIONS:

Roll pastry to 3mm thickness and use to line a 35cm x 11cm fluted flan tin. Place a piece of baking paper in the pastry case and fill with baking blind beans. Bake at 190°C for 15 minutes. Remove baking blind material and cook for a further 5 minutes. Cool. Whisk Real Yoghurt, eggs, sugar, lemon and barley fruit juice syrup and lemon essence together until combined. Pour filling into pastry base and bake at 180°C for 25–30 minutes or until filling is just set. Cool.

Syrup

Place blueberries with cranberry fruit juice syrup in a saucepan and heat until boiling. Remove from heat and cool. Slowly pour cooked syrup evenly on top of tart. Serve at room temperature.

RELATED PRODUCTS:

• Real Yoghurt - Classic - Greek Style
• Hansells Flavoured Essence - Flavoured Lemon