Muscovado and Hazelnut Tart with Yoghurt Sorbet

A rich muscovado tart featuring a crumbly nut base and smooth batter topping, served with refreshing homemade yoghurt sorbet.

Baking Vegetarian Dessert Hazelnuts Sorbet

Estimated Nutrition

Calories

473.7

kcal / serving

2842 kcal total

Carbs

51.8g

per serving

310.5 g total

Fat

26.4g

per serving

158.4 g total

Protein

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

For the sorbet

150

Dark Muscovado Sugar

Plus 1 tablespoon for sprinkling

0.5

tsp

Baking Powder

Dairy

500

Plain Yoghurt

Good quality

Salted Butter

Softened

piece

Egg

Large, free-range

150

Soured Cream

Fruits

0.5

piece

Lemon Juice

Strained

GrainsCereals

120

Plain Flour

Sifted

Liquids

120

Water

Boiling, for the sorbet

NutsSeeds

100

Hazelnut

Shells removed and toasted

Method

Cool to room temperature, slice into wedges, and serve with chopped nuts and yoghurt sorbet.

Pour batter over the base, sprinkle with extra sugar, and bake for 25 minutes.

Beat the remaining crumbs with egg, baking powder, and soured cream to form a smooth batter.

Press half the crumb mixture into the bottom of a 20cm round non-stick tin.

Pulse sugar, flour, butter, and nuts in a food processor until the mixture looks like coarse breadcrumbs.

Preheat the oven to 200°C.

Dissolve sugar in boiling water in a small pan, boil briefly, then cool completely.

Mix cooled syrup with yoghurt and lemon juice, then churn in an ice cream machine for 15 minutes.