Sugar-free rosemary, labne and orange tart

Make this unusual combination the star of your next gathering. Sugar-free and gluten-free too, it will wow your guests.

  • 30 mins preparation
  • 1 hr cooking
  • Serves 8
  • Print


Sugar-free rosemary, labne and orange tart
  • 800 gram greek-style yoghurt
  • 3 eggs
  • 2 tablespoon honey
  • 1 teaspoon vanilla extract
  • 2 teaspoon finely chopped fresh rosemary leaves
  • 2 cup (500ml) clear no-added-sugar apple juice
  • 1 sprig fresh rosemary, extra
  • 3 small oranges, sliced thinly
Amaranth pastry
  • 1 1/2 cup (225g) fine amaranth flour
  • 2 tablespoon arrowroot starch
  • pinch salt
  • 1/3 cup (70g) virgin coconut oil
  • 1/2 cup (125ml) iced water


Rosemary, labne and orange tart
  • 1
    To make labne, line a medium sieve with muslin or a clean loosely-woven cotton cloth; place sieve over a large bowl. Spoon yoghurt into muslin, cover bowl and sieve with plastic wrap; refrigerate overnight.
  • 2
    Make amaranth pastry: process flour, starch, salt and oil until combined. With the motor operating, gradually add the iced water in a thin steady stream until a dough forms. Flatten pastry into a disc, wrap in plastic wrap; refrigerate 30 minutes.
  • 3
    Grease an 11cm x 34cm rectangular loose-based fluted tart pan. Roll pastry between sheets of baking paper until 3mm thick. Lift pastry into pan, press into base and sides; trim excess pastry. Prick base all over with a fork. Cover, refrigerate 30 minutes.
  • 4
    Preheat oven to 200°C.
  • 5
    Place tart pan on an oven tray; line with baking paper, fill with dried beans or rice. Bake about 15 minutes. Remove paper and beans; bake a further 5 minutes or until browned lightly. Cool.
  • 6
    Reduce oven to 140°C.
  • 7
    Drain labne; whisk in a large bowl with eggs, honey, extract and rosemary. Spoon into cooled pastry case. Bake for 25 minutes or until just set. Cool to room temperature. Refrigerate until cold.
  • 8
    Meanwhile, place juice and extra rosemary in a medium saucepan; bring to the boil over medium heat. Add orange to pan, reduce heat to low; simmer for 15 minutes or until tender; cool. Just before serving, drain orange slices and arrange over cooled tart.


Tart can be made a day ahead and stored in the fridge. Top with oranges just before serving.

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