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Blueberry yoghurt tart



Preparation time:

1hr 15mins

Print the recipe:


  • 75g butter
  • 1⁄4 cup brown sugar
  • 1 egg
  • 1 cup flour – plus extra for dusting
  • ½ teaspoon baking powder
  • Zest of ½ an orange
  • Filling
  • 2 eggs
  • ¼ cup sugar
  • 2 pottles Yoplait Greek Style Blueberry yoghurt
  • 3 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract
  • 2 cups blueberries, fresh or frozen


  1. Preheat oven to 180°C. Grease a 23cm loose bottom flan tin.
  2. In a mixer or processor beat the butter and sugar to a creamy consistency then mix in the egg. Add the flour, baking powder and orange zest and to form a soft dough.
  3. With floured fingers, pat the sticky dough into the bottom of the pie pan. Push the dough ¾ of the way up the sides of the pan. Chill while you make the filling.
  4. In a large jug combine the eggs, sugar, 2 pottles of Yoplait Greek Style Blueberry yoghurt, orange juice and vanilla and mix.
  5. Place the flan tin on a baking tray and pour in the filling. Scatter on the blueberries and gently place in the oven. Bake for 45-55 minutes until the crust is brown and the filling has set. Chill before serving.