Rosemary, Labne And Orange Tart

To make the labne, line a strainer with muslin or a clean, loosely woven cotton cloth. Place over a large bowl. Spoon yogurt into muslin, cover bowl and strainer with plastic wrap and refrigerate overnight.
To make the amaranth pastry, process flour, arrowroot starch, oil and a pinch of salt until combined. With the motor running, gradually add 1/2 cup iced water in a thin, steady stream until a dough forms. Flatten into a disc, wrap in plastic wrap and refrigerate for 30 mins.
Grease a 4x13 inch fluted tart pan. Roll pastry out until 1/8 inch thick then use to line pan, trimming excess pastry. Prick base with a fork, cover and chill for 30 mins.
Preheat oven to 400u0b0F. Place tart pan on a baking tray, line with baking paper and fill with baking beans. Blind bake for 15 mins. Remove paper and beans and bake for another 5 mins, or until browned lightly. Let cool.
Reduce oven to 275u0b0F. Drain labne. Transfer to a large bowl and whisk in eggs, honey, vanilla and chopped rosemary. Spoon into cooled tart shell and bake for 25 mins, or until just set. Let cool to room temperature then chill until cold.
Meanwhile, for the rosemary oranges, place apple juice and rosemary sprig in a medium saucepan and bring to a boil. Add oranges and reduce heat to low. Simmer for 15 mins, or until tender. Let cool. Just before serving, drain orange slices and arrange over cooled tart.