Sheep's Milk Yogurt and Honey Tart
Photo © Aran Goyoaga
- 2/3 cup (90 g) superfine brown rice flour
- 1/4 cup (35 g) millet flour
- 1/4 cup (25 g) almond flour
- 3 tablespoons cornstarch
- 1 tablespoon natural cane sugar
- 1/4 teaspoon salt
- 8 tablespoons (110 g) cold unsalted butter, cut into 1/2-inch pieces
- 3 to 4 tablespoons ice water
- 1/4 cup (50 g) natural cane sugar
- Zest of 1 lemon, finely grated
- 3 eggs
- 3 tablespoons cornstarch
- 1 vanilla bean, split lengthwise and seeds scraped
- 1 cup (250 ml) sheep's milk yogurt or mamia
- 1/2 cup (125 ml) heavy cream
- 1 tablespoon raw honey
- Produce
- Lemon, Zest of (1)
- Cooking & Baking
- Almond flour (1/4 cup)
- Brown rice flour, superfine (2/3 cup)
- Cane sugar, natural (5 tablespoon)
- Cornstarch (6 tablespoons)
- Honey, raw (1 tablespoon)
- Millet flour (1/4 cup)
- Salt (1/4 teaspoon)
- Vanilla bean (1)
- Drinks
- Ice water (3 tablespoons)
- Dairy
- Butter, unsalted (8 tablespoons)
- Heavy cream (1/2 cup)
- Refrigerated
- Eggs (3)
- Other
- 1 cup (250 ml) sheep's milk yogurt or mamia
Preparation
Read recipe preparation on cannellevanille.com
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Recipe Stats
Published April 12, 2012 (10 months ago).
22 people saved this recipe.
