A delicious and beautiful dessert to present at the table, ideal for summer when we have various types of fruit available. The fruit tart with yogurt cream is very simple to prepare, with peaches, apricots, kiwis, strawberries, or cherries… the base is soft, baked in the clever mold, while the cream is fresh and quick, made with Greek yogurt and whipped cream. Try this recipe, it’s easy to make but perfect for ending all menus!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 25 Minutes
- Portions: 8People
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 305.40 (Kcal)
- Carbohydrates 38.90 (g) of which sugars 25.26 (g)
- Proteins 5.53 (g)
- Fat 15.35 (g) of which saturated 1.81 (g)of which unsaturated 5.48 (g)
- Fibers 1.50 (g)
- Sodium 19.71 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/3 cups all-purpose flour
- 2 eggs
- 3/4 cups sugar
- 1/4 cups vegetable oil
- 1/4 cups milk
- 1 1/2 tsp baking powder
- 6 3/4 oz Greek yogurt
- 3/4 cup whipping cream
- 1/3 cup powdered sugar
- 2 nectarines
- 2 apricots
- 2 kiwis
- 8 strawberries (or cherries, or raspberries)
- mint (2-3 leaves, to taste)
Tools
- Clever Mold for tart, 11 inches
- Mixer
- Bowl
Preparation
Start by preparing the base: beat the eggs with the sugar, using a mixer or stand mixer.
Continue mixing and add the oil and milk.
Finally, incorporate the sifted flour along with the baking powder. You should get a smooth and fluid mixture.
Take the clever mold and grease it with a spray, or butter and flour it.
Pour the batter into it and level it. Place everything in a static oven at 350°F and bake for about 20 minutes, or until the cake is dry.
Once done, take it out of the oven and let it cool for a few minutes, then flip your tart base onto a plate (1).
Now prepare the cream: mix Greek yogurt with powdered sugar in a bowl.
Separately, whip the cream with a mixer until it is very fluffy and firm. For the best result, ensure the cream is very cold, as well as the beaters and the bowl used.
Gently fold the whipped cream into the yogurt, resulting in a light and fluffy cream.
When the base is completely cooled, spread the yogurt cream on top (2).
Wash the fruit, remove the pits, peel the kiwis (you can also peel the peaches and apricots if desired) and slice everything.
Arrange the fruit on the tart in the desired layout. I recommend brushing it with a little lemon juice to prevent browning.
If you need to store the tart longer, you can cover the fruit with clear jelly.
The fruit tart with yogurt cream is ready, store it in the refrigerator in a dome container until serving time. If desired, you can decorate with a few mint leaves.
Advice and Notes
You can customize the fruit used according to your taste and the season.
For the cream, you can use Greek yogurt with 2-5-0% fat.
You can make a classic custard if you prefer, or even a diplomatic or chantilly cream.
You can prepare the base the night before, just cover it with plastic wrap to prevent it from drying out too much.
You can also make a soft cocoa base, following this recipe.
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