YOGHOURT TART.—This is an unusual and nourishing pudding. For the pastry you will need 8oz flour, 5oz butter, 3oz white soft sugar, J tablespoon vanilla essence, a pinch of salt, and half an egg. The filling uses 1 pint of yoghourt, 1 lemon, eggs, 2 tablespoons flour, 2oz sugar and 4oz raisins. Knead all the pastry ingredients to a dough. Grease and flour a nine-inch round layer cake pan. Press dough evenly into pan. For the filling, strain the yoghourt, wash raisins in warm water and drain. Beat egg with sugar and add flour, lemon juice, and grated peel of half a lemon. Mix in raisins and yoghourt. Now fill the dough with the yoghourt mixture and bake in medium oven one hour. Cover top with greaseproof paper when it gets too brown. Cool on rack. Cut when stone cold.

Press, Volume XCVIII, Issue 29067, 2 December 1959, Page 3

YOGHOURT TART.—This is an unusual and nourishing pudding. For the pastry you will need 8oz flour, 5oz butter, 3oz white soft sugar, J tablespoon vanilla essence, a pinch of salt, and half an egg. The filling uses 1 pint of yoghourt, 1 lemon, eggs, 2 tablespoons flour, 2oz sugar and 4oz raisins. Knead all the pastry ingredients to a dough. Grease and flour a nine-inch round layer cake pan. Press dough evenly into pan. For the filling, strain the yoghourt, wash raisins in warm water and drain. Beat egg with sugar and add flour, lemon juice, and grated peel of half a lemon. Mix in raisins and yoghourt. Now fill the dough with the yoghourt mixture and bake in medium oven one hour. Cover top with greaseproof paper when it gets too brown. Cool on rack. Cut when stone cold.