This special blueberry and lemon curd tart has just the right balance of sweet and tart flavour.
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Line a large sieve with muslin or a clean Chux cloth and place over a large bowl. Spoon the yoghurt into the sieve and loosely cover. Place in the fridge overnight to drain.
Preheat oven to 190°C. Line a large baking tray with baking paper. Cut the pastry sheet into 6 even rectangles. Prick the middle of each rectangle with a fork, then lightly brush with egg yolk. Place on the lined tray, 5cm apart. Bake for 18-20 mins or until golden and puffed. Transfer the tray to a wire rack and allow pastry to cool completely.
Transfer pastry to a serving platter. Spread 2 tbs labne (drained yoghurt) over each tart. Top with 1 tbs lemon curd and half the blueberries. Slice remaining blueberries in half and sprinkle over tarts. Top with lemon rind and thyme sprigs, if using, to serve.