The Yogurt Shortcrust Pastry is perfect for making cookies or for using as a base for tarts. It is easy and quick to prepare, and the yogurt makes the dough crumbly and delicious.
I used a vanilla yogurt, but you can customize it to your taste or choose to use a plain yogurt.
The texture of this shortcrust is distinctive: it differs from the classic tart crust due to the addition of yogurt, resulting in a soft pastry that is ideal for those who love softer, less crunchy tarts. Yogurt shortcrust pastry is also perfect for making delightful little cookies.
The dough does not contain butter, but only a little neutral vegetable oil. I’m sure it will win you over!
Let’s start baking…
Hugs, Giusi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients For Yogurt Shortcrust Pastry
With these quantities you can make a filled and covered tart about 9.5–10.25 inches in diameter or lots and lots of cookies!
- 3 cups + 1 tbsp all-purpose flour
- 3.5 oz (about 1/3 cup + 1 tbsp) vanilla yogurt
- 3 tbsp + 1 tsp neutral vegetable oil
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1 egg
Steps for Yogurt Shortcrust
In a bowl, beat the egg with the sugar.
Add the yogurt and then the oil, and mix well.
Start adding the sifted flour little by little, together with the baking powder.
Knead well on a lightly floured work surface until you form a homogeneous and soft dough ball.
The yogurt shortcrust pastry is ready to be used!
Baking times:
Bake in a preheated static oven at 356°F:
Tart (filled and covered): Bake for 25–30 minutes.
Cookies: Bake for about 13–15 minutes. The time depends on the thickness you make them.
Your Yogurt Shortcrust Pastry is ready to give you soft tarts and crumbly cookies, thanks to its unique texture provided by the addition of yogurt. It is the ideal base for those looking for a light yet flavorful dessert.
All that’s left is to enjoy the result!
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