• Creamy raspberry and orange tart (Chris Middleton)Source: Chris Middleton

This tart is perfect for when you need something light and lovely to finish a meal. Prepare the labneh the night before for a luscious, thick texture. Make sure you buy pot-set yoghurt, rather than stirred or creamy yoghurt – it will strain more easily.






Skill level

Average: 3.9 (47 votes)


  • 120 g (½ cup) mascarpone
  • 1 ½ tbsp orange liqueur or freshly squeezed orange juice
  • 125 g fresh raspberries
  • rice malt syrup, to serve (optional)



  • 250 g (1 cup) natural pot-set yoghurt
  • 1 tsp finely grated orange zest


Almond pastry crust

  • 120 g (1 cup) almond meal
  • 1 tbsp coconut flour
  • 30 g virgin coconut oil, chilled and roughly chopped
  • 1 egg white
  • 3–4 drops liquid stevia (optional) 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


You will need to start this recipe 1 day ahead, if you make the labneh from scratch.

To make the labneh, combine the yoghurt and zest and place in a fine-meshed sieve lined with muslin. Place over a bowl, then cover and pop in the refrigerator for 12–24 hours to drain and thicken. This makes a little more labneh than is needed for this recipe – save any leftovers to dollop on your breakfast cereal.

To make the almond pastry crust, preheat the oven to 160°C (fan-forced).

Mix the almond meal, coconut flour and solid coconut oil in a food processor until the coconut oil is mixed evenly throughout the mixture – you will still see small flecks of the solid coconut oil. Add the egg white and stevia (if using) and pulse until the mixture forms coarse crumbs. It should cling together when pressed between your fingertips.

Distribute the crumbs evenly over the base and up the side of a fluted 20 cm x 3 cm round loose-based tart tin, and then press the mixture firmly into the base and side of the tin with your fingertips. The layer will seem very thin, but don’t worry, it will hold together very well.

Cover the crust with a sheet of non-stick baking paper and fill with baking weights, or dry rice or beans. Blind bake for 10 minutes, remove the weights and paper, and bake for a further 10 minutes or until the crust is cooked through and the sides are lightly coloured. Remove from the oven and set aside to cool.

Mix ½ cup of the labneh with the mascarpone and 1 tablespoon of the liqueur or orange juice together until combined. Taste and add a little more liqueur or juice to adjust the flavour and consistency if you like. Spread into the cooled crust.

Toss the raspberries with the remaining liqueur or orange juice and scatter over the top of the tart. 

Drizzle with a little rice malt syrup if desired.


Recipe and image from Incredible Bakes That Just Happen to be Refined-Sugar Free by Caroline Griffiths (Smith Street Books, $39.99 hbk) .

View more refined sugar-free recipes from Incredible Bakes here.

View our Readable feasts review and more recipes from the book here.