The yogurt tart is a simple and really delicious dessert, a crumbled shortcrust pastry filled with a delightful, creamy and delicate yogurt cream. I had some expiring plain yogurts and used them to make this breakfast cake that disappeared quickly! The filling of this dessert is a sort of soft and fragrant mousse. I used classic plain yogurt, but you can also use fruit-flavored or other flavors. You can also add chocolate chips to the shortcrust or make it cocoa-flavored for a more indulgent version. I left it simple, and I assure you it’s amazing. This crumbled yogurt tart melts in your mouth! You can also choose whether to keep it at room temperature or in the fridge, to enjoy it best, even in the warmer months.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8-9 inch pan
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 3/4 cups all-purpose flour
- 3/4 cup butter
- 3/4 cup sugar
- 1 egg + 1 yolk
- 1 lemon zest
- 1 teaspoon baking powder
- 1 pinch salt
- 1 3/4 cups plain yogurt (unsweetened)
- 1/2 cup sugar
- 1/2 cup cornstarch
- 2 egg whites
- as needed lemon zest
Steps
The yogurt tart is very simple and quick to prepare. First, make the yogurt cream.
Place the egg whites in a bowl and beat them until stiff peaks form. In another bowl, place the unsweetened plain yogurt, sugar, cornstarch, a bit of grated lemon zest, and stir, then gradually fold in the beaten egg whites. Place the cream in the fridge.
In a bowl, place the flour, sugar, baking powder, a pinch of salt, softened butter pieces at room temperature, grated lemon zest, and form a crumbly mixture.
Line a baking pan with parchment paper and cover the base and edges with some crumbled shortcrust pastry, press it down well, add the yogurt cream filling, and cover with the remaining crumbled pastry.
Bake the yogurt tart in a preheated oven at 350°F for about 45 minutes, until golden.
Remove the yogurt tart from the oven, let it cool, and garnish with a light dusting of powdered sugar.
Notes:
The yogurt tart can be stored at room temperature for a couple of days or in the fridge for 4 days. You can also use fruit-flavored yogurt or any flavor you prefer. Instead of cornstarch, you can use potato starch or all-purpose flour. To make the dessert more indulgent, you can add dark chocolate chips or some chopped nuts (almonds, hazelnuts, pistachios, etc.) to the shortcrust pastry.
Other crumbled tart recipes HERE
