1 sheet ready rolled sweet short pastry
1/2 cup plain yoghurt
2 eggs
1/2 tsp finely trated orange zest
1 Tbs cornflour
2 Tbs maple syrup
1 espresso shot or 1 tsp instant coffee & t Tbs hot water
1 cup milk chocolate buttons, melted
70g dessert almonds (skin on)
2 Tbs icing sugar
Preheat oven to 175 degC. Fit pastry in 20cm fluted flan tin. Chill 5 mins then prick base & bake 10 mins. Whisk together yoghurt, eggs, zest, cornflour, maple syrup & coffee. Whisk in chocolate. Pour into pastry shell & bake 25-30 mins until set. Cool before removing from tin. Dip almonds in water & toss in icing sugar to coat. Spread on tray & roast at 175 degC 10-15 mins. Arrange on tart.