Honey rhubarb tart with vanilla and cinnamon yoghurt

Author: Nadia Lim

Photographer: Melanie Jenkins

Serves: 6

Time to make: 25 mins

Hands-on time: 5 mins

Ingredients

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1 sheet reduced-fat puff pastry

4 large stalks rhubarb, cut in 7.5cm lengths

2 tablespoons liquid honey, plus 2 extra tablespoons

1-2 tablespoons icingfrostingX sugar, to dust

1 cup thick reduced-fat Greek yoghurt

1 teaspoon vanilla bean paste or 1 vanilla pod, split, deseeded

pinch ground cinnamon

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Instructions

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1 Preheat oven to 180ºC. Line a baking tray with baking paper.

2 Cut pastry sheet in half, in two rectangles. Place pastry rectangles on prepared baking tray.

3 Cut rhubarb pieces in half lengthways. Lay rhubarb pieces flat-side down along the length of pastry rectangles. Drizzle with the first honey measure. Bake for 15-20 minutes or until the pastry is puffed and golden. Cut each rectangle into three pieces and sieve over icing sugar.

4 Mix yoghurt, vanilla, cinnamon and the remaining honey together. Serve alongside tart.

Nutrition Info (per serve)

Calories 174 cal

Kilojoules 730 kJ

Protein 5 g

Total fat 6 g

Saturated fat 3 g

Carbohydrates 25 g

Sugar 16 g

Dietary fibre 1 g

Sodium 90 mg

Calcium 140 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.