In these days, the thought of preparing a dessert for Mother’s Day, which is just around the corner, has often crossed my mind! The idea was to combine this intention with the desire for something fresh, simple, and genuine, without too much fuss, as my grandmother used to say! Given the beautiful and sunny spring days and the fortune of some beautiful lemons from the countryside, I decided to dust off my super-tested yogurt pastry recipe, which not only requires no resting time, but also allows for a significantly lower percentage of butter compared to traditional pastry! I find it very practical, and moreover, you’ll get a shell that’s quite crunchy on the outside, yet soft on the inside, which I particularly like! For the filling, I chose to add a layer of apricot compote to the base, but you can ultimately opt for a jam or preserve of your choice, provided it’s not too tart. Once the first layer is made, I added a ricotta and vanilla cream with a fresh lemon note, given by its grated zest! Resting in the fridge will allow you not to use fish gelatin or agar-agar, making it even quicker and more genuine! In short, light, pleasantly refreshing, and digestible, it’s impossible to resist! Besides Mother’s Day, you can make it for any occasion, even as a simple snack to prepare for the family or as a little indulgence at the end of a meal without too much guilt!
If you like tarts, here are some more ideas for inspiration:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 23-24 cm Ø mold
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall, All Seasons
Ingredients
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- 11.3 oz all-purpose flour
- 4.4 oz brown sugar
- 5.6 oz plain yogurt (or Greek)
- 2.6 oz butter (soft)
- 1 egg
- 1 pinch salt
- 5.3 oz ricotta
- 3.5 oz 2% Greek yogurt
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- lemon zest (untreated)
- 5.3 oz apricot compote
- to taste lemon zest (untreated)
- to taste cookies (from leftover pastry)
Tools
- 1 Mixing Bowl
- 1 Hand Whisk
- 1 Bowl
- 1 Spoon
- 1 Rolling Pin
- 2 Parchment Paper
- 1 Mold
Steps
Start by preparing the base dough for your pastry, following the steps of the recipe until you obtain a smooth and elastic dough (fig. 1).
Divide the dough by cutting off a little more than 2/3 of it and set aside the remaining portion, which will be used to decorate the tart. Then roll it out on a sheet of parchment paper using a well-floured rolling pin (fig. 2)
Create a disc slightly less than 1/2 inch thick and transfer it to the well-buttered and floured mold, using the rolling pin to help you, and bake at 350°F for 25 minutes (fig. 3).
Meanwhile, prepare the filling by mixing in a bowl the ricotta with powdered sugar sifted through and Greek yogurt. Add the vanilla extract and lemon zest and mix until you obtain a smooth cream without lumps (fig. 4).
Once the baking time is over, turn off, take out, and let cool completely before removing the tart from the mold. Then, create a first layer with the apricot compote, spreading it evenly with a spoon (fig. 5).
Create a second layer with ricotta and yogurt cream and decorate with pastry cookies made from the leftover dough and previously baked separately at 350°F for 10-11 minutes.
Complete with more lemon zest on top and place in the fridge for at least 3 hours to let the cream set.
And voilà…the yogurt tart with fresh ricotta and lemon cream is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Conservation
👉 Store your tart in the fridge inside a suitable container and consume it within 2-3 days.
FAQ (Questions and Answers)
Can this pastry be made gluten-free?
Yes, certainly, just use about 300 g of Nutrifree cake flour or a combination of rice flour with corn starch and potato starch in the following proportions: 120 g of rice, 100 g of starch, and 100 g of potato starch.
