Ingredients

• 950g Tamar Valley Greek Style All Natural Yoghurt
• 250g gingernut biscuits
• 1/2 cup blanched almonds
• 1/2 cup coconut oil, at room temperature
• 6 medjool dates, pitted
• 1/4 cup chopped skinless hazelnuts
• 1 tablespoon pine nuts, chopped
• 3 teaspoons sesame seeds
• 2 tablespoons honey

Method

• Step 1 Line a large, fine sieve with muslin cloth, allowing sides to overhang. Place sieve over a large bowl. Spoon yoghurt into lined sieve. Bring edges of muslin together and fold over yoghurt to enclose. Refrigerate overnight to allow excess liquid to drain from yoghurt.
• Step 2 Process biscuits, almonds, coconut oil and dates in a food processor until fine crumbs form and mixture starts to clump together. Press mixture over the base and sides of a 2.5cm-deep, 11cm x 34cm (base) rectangular loose-based fluted tart pan. Refrigerate for at least 1 hour or until required.
• Step 3 Heat a small frying pan over medium- high heat. Add hazelnuts. Cook, stirring, for 3 minutes or until just starting to brown lightly. Add pine nuts and sesame seeds. Cook, stirring occasionally, for a further 3 minutes or until golden. Set aside to cool for 5 minutes.
• Step 4 Transfer labne to a bowl, discarding liquid. Spoon labne into prepared tart case, spreading evenly. Refrigerate for 30 minutes.
• Step 5 Sprinkle top of tart with seed mixture and drizzle with honey. Serve.