Baked yoghurt

By Marcelle van Rooyen

Difficulty Easy

Prep Time 5 minutes

Cooking Time 45 minutes

Ingredients

2 x 500 g Woolworths Ayrshire double cream strained wild blossom honey yoghurt
4 extra large free-range eggs

For garnish:

1 pineapple, cut into wedges
50 g castor sugar
50 g Woolworths wild blossom honey comb

Method

1. Combine the strained yoghurt and eggs in a large bowl.

2. Pour into a baking dish of your choice; we used a 23 cm pie dish.

3. Place in a preheated oven of 180ºC and bake for 25 minutes. Lower the temperature to 160 °C and continue to bake for a further 20 minutes. Remove from the oven and allow to cool down.

4. Place the pineapple chunks on a baking sheet and sprinkle with castor sugar. Gently caramelise them with a small blow torch.

5. Garnish the tart with the pineapple and honeycomb.

Photography: Shavan Rahim
Videography: Kaylene Sauls
Recipes and production: Marcelle van Rooyen
Food assistant: Bianca Jones

more yoghurt recipes

Thick, creamy and versatile, Woolworths’ double-cream strained Ayrshire yoghurt comes in 150 g pots or 500 g jars. Perfect for breakfast bowls, smoothies, baking or snacking, it’s a simple way to add a creamy, gut-friendly touch to your day.