Home made tart with yogurt, thyme honey & Aegina’s pistachio nuts base.
It becomes a tart with 28cm diameter
for the base of the tart
70gr peanuts without the shell, plus extra for sprinkling the tart
115gr unsalted butter, softened
115gr fine sugar
½ teaspoon of sweet almond extract
½ teaspoon of salt
180gr flour for all uses
for the filling of the tart
310gr soft goat cheese
500gr strained yogurt, full or 2%
2 tablespoons of lime juice, freshly squeezed
2 teaspoons of lemon zest
80gr powdered sugar
120gr thyme honey
For the base of the tart
In a small food processor, pour the peanuts and chop them (if a few bigger pieces remain it’s fine). Do not overgrate in order to avoid to turn it into a single mass and take out their oils.
Put a large bowl of butter and fine sugar and beat them for about 1 minute at a moderate speed until the mixture has a whitish color. Add the peeled Almond peanuts, almond extract and salt and beat at a moderate speed until the materials are merged. Add the flour and blend at a low speed until it is incorporated into the mix and you have a crumbly dough (it will be fairly crumbly but once you start spreading it into the tart plat it will be united perfectly).
Transfer the dough into the tart form and by using the bottom of a glass, apply the dough to the base and to the sides of the toaster. Apply the dough as evenly as possible. Place the mold in the refrigerator for 30 minutes.
Preheat your oven to 150°C.
Puncture the dough in many places with a fork. Place it in the middle rack of the oven and bake for 40-45 minutes until the dough gets a slightly golden color. When it’s ready, let it cool down completely.
To fill the tart
Put the goat cheese, yogurt, juice and lime zest in a large bowl and beat them at a moderate speed until they are united. Add the powdered sugar and beat at moderate speed until you have a soft, fluffy and homogeneous mixture.
Transfer the filling into the baked and cold pudding base and place the mold in the refrigerator for 2 hours so the filling will become less fluidy.
Just before serving the tart, put the thyme honey in a small saucepan and heat it to moderate heat until it starts to produce foams. Then pour the honey on the tart and let it stand for a couple of minutes. Sprinkle the tart with the extra peanuts, cut the tart into pieces and serve!!!.