Today, for the joy of my husband, I made the tart. As a base, I used my yogurt shortcrust pastry, without butter and without eggs. Very light and soft, it practically melts in your mouth. I decided, again for the joy of my husband, to fill it with cherry jam. He loves it. But you can use any jam you like. Also delicious with Nutella. This shortcrust is also perfect for blind baking, filled with custard and lots of fresh fruit. In short, you are spoiled for choice.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz yogurt shortcrust pastry
- to taste cherry jam
Tools
- Stand Mixer
- Rolling Pin
- Cake Pan
- Pastry Cutter
Steps
Prepare the shortcrust pastry as per recipe and let it rest in the fridge, covered with plastic wrap, for at least 30 minutes.
After the resting time, roll out the pastry with the rolling pin on a lightly floured surface.
Place the rolled-out pastry on the baking pan lined with parchment paper.
Trim the edges, fill with jam, and use the remaining pastry to create the classic strips. Bake at 356°F for about 30 minutes.
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