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Whipped yogurt fruit tarts

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Published on 16 March, 2018 by 55 Comments

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How good does this creamy, fruity yogurt tart look?

The sweet shortcrust pastry is quick to make and both looks and tastes absolutely perfect, the fruit topping with lemon glaze is bursting with flavour, and the thick, creamy yogurt filling is simply luxurious.

The secret that makes this dessert extra special is Onken Extra Creamy Natural Set Yogurt. At 10% fat, the yogurt is thick, creamy and silky smooth, making it an ideal alternative to cream.

Here’s how to make this decadent, zesty, and utterly delicious treat.

Ingredients

For the pastry (or 4 store-bought sweet shortcrust tartlet cases)

  • 100g salted butter
  • 25g icing sugar
  • 175g flour
  • 2 egg yolks

For the filling:

  • 450g Onken Extra Creamy Yogurt
  • 25g icing sugar
  • 1tsp vanilla extract

For the topping:

  • 8g ground arrowroot
  • Juice of 2 lemons (or 1 large)
  • 80g caster sugar
  • 75ml water
  • 200g mixed berries
  • 4 sprigs of mint

Instructions

To make the pastry cases

Preheat the oven to 200C/390F (180C/355F fan). Tip the sifted flour, icing sugar and butter into a food processor and blitz until the mix resembles very fine breadcrumbs.

Add the egg yolks and blitz again.

Roll into a smooth ball of dough.

Cut the dough into four equal pieces and roll into four balls.

Flour and flatten each ball, then use a rolling pin to roll each one into 15cm discs, just wide enough to line your tins.

Press each disc carefully into four 10cm loose bottom tart tins.

Fill each tin with a little baking paper and a handful of baking beans or uncooked rice.

Bake for 8 minutes, then remove the paper and beans and return to the oven for a further 5 minutes until a pale golden colour. Check that the bottoms are cooked through.

Leave to cool completely, then trim the edges with a sharp knife before removing the pastry cases from the tins.

To make the filling

Whip the yogurt together with the sugar and vanilla until light and airy. It’s best to use an electric whisk.

To make the glaze

In a saucepan, mix the arrowroot with the lemon juice, sugar and water.

Turn on to a medium heat and gradually bring to the boil, stirring until the mixture is clear and has thickened considerably. Set aside until cool.

To bring it all together

Spoon the yogurt into the four pastry cases so that they are filled to about 1 cm shy of the top.

Arrange the fruit in the cases.

Drizzle with the cooled glaze and finish with a sprig of mint.

Serve immediately.

If you’d like to print this recipe to try later, just hit PRINT on the recipe card below.

Whipped yogurt fruit tarts

Course: Desserts and sweet treats
Prep Time: 20 minutes
Cook Time: 16 minutes
Total Time: 36 minutes
Servings: 4 tarts
Calories: 685 kcal
Author: Emily Leary

A perfect treat combining easy to make tarts with a deliciously creamy whipped yoghurt centre and topped with fresh berries and zesty lemon.

Print

Ingredients

For the pastry (or 4 store-bought sweet shortcrust tartlet cases)

  • 100 g salted butter
  • 25 g icing sugar
  • 175 g flour
  • 2 egg yolks

For the filling:

  • 450 g Onken Extra Creamy Yogurt
  • 25 g icing sugar
  • 1 tsp vanilla extract

For the topping:

  • 8 g ground arrowroot
  • 2 lemons (or 1 large) juice only
  • 80 g caster sugar
  • 75 ml water
  • 200 g mixed berries
  • 4 sprigs mint
Metric - Ounces

Instructions

To make the pastry cases

  1. Preheat the oven to 200C/390F (180C/355F fan). Tip the sifted flour, icing sugar and butter into a food processor and blitz until the mix resembles very fine breadcrumbs.

  2. Add the egg yolks and blitz again.
  3. Roll into a smooth ball of dough.
  4. Cut the dough into four equal pieces and roll into four balls.

  5. Flour and flatten each ball, then use a rolling pin to roll each one into 15cm discs, just wide enough to line your tins.

  6. Press each disc carefully into four 10cm loose bottom tart tins.
  7. Fill each tin with a little baking paper and a handful of baking beans or uncooked rice.
  8. Bake for 8 minutes, then remove the paper and beans and return to the oven for a further 5 minutes until a pale golden colour. Check that the bottoms are cooked through.
  9. Leave to cool completely, then trim the edges with a sharp knife before removing the pastry cases from the tins.

To make the filling

  1. Whip the yogurt together with the sugar and vanilla until light and airy. It’s best to use an electric whisk.

To make the glaze

  1. In a saucepan, mix the arrowroot with the lemon juice, sugar and water.

  2. Turn on to a medium heat and gradually bring to the boil, stirring until the mixture is clear and has thickened considerably. Set aside until cool.

To bring it all together

  1. Spoon the yogurt into the four pastry cases so that they are filled to about 1 cm shy of the top.
  2. Arrange the fruit in the cases.

  3. Drizzle with the cooled glaze and finish with a sprig of mint. Serve immediately.

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Comments

  5. This tart looks absolutely delicious! I love the idea of using yogurt instead of whipped cream, and I didn’t know the trick of using non cooked rice to back the crust!! thank you!

    Reply

  8. Oh wow, I need to try a fruit tart pronto! It looks so delicious and could be a healthy dessert after dinner other than our usual ice cream.

    Reply

  9. This recipe sounds amazing! And an added bonus, it sounds pretty easy to make too :) I’ll have to give it a whirl next time I’m cooking up a storm in the kitchen – I do have some baking beads somewhere, but have never actually used them lol! x

    Reply

    • Thank you! Yes, these whipped yogurt fruit tarts are not difficult to make and they taste delicious added to which you’ve found a use for your baking beans!

      Reply

    • Thank you! I hope that you both really enjoy these whipped yogurt fruit tarts if you decide to make them. They’re delicious (even for an ardent chocolate lover!)

      Reply

  11. This looks incredible! You make it look so quick and easy to make and I really like the use of the Onken in this :)

    Reply

  12. I better get me an Onken then. I really like the overall creaminess factor I’m feeling with this. Props to you and your easy instructions, I’ll be having this for later!

    Reply

  14. Fruit tarts are the first thing that piques my attention every time I walk into a pasty house. Those tempting cakes are also fascinating, but the sheer beauty of fruit tarts draws me in like no other.

    Reply

  16. This looks easy enough for me to make. I see you used creamy yogurt. Do you think I could use Greek Yogurt for this? I’ve been on Greek Yogurt much lately! This recipe looks delish!!

    Reply

    • Ha ha! These whipped yogurt fruit tarts are delicious and I think you’ve already convinced yourself that the addition of the fruit makes it ok to eat more :)

      Reply

  20. I love fruit tarts and these whipped yogurt fruit tarts look so delicious and healthy. My kids love yogurt and I am sure they will love these tarts. I would love to try this recipe, sounds so easy and quick.

    Reply

  21. I am one of those fanatics about tarts – love them. Yours look amazing, and that they are made with yogurt – is AWESOME. Appreciate the step by step photos and guide so I can follow along. My tummy yearns and my mouth is watering already! YUM =) (Saving and sharing…) xo Evelyn, PathofPresence.com

    Reply

  22. Wow these sound absolutely super delicious! They look so fabulous and fun to make! I can’t wait to try making them!

    Reply

  26. The Tart just look so colorful with all type of berries and strawberries, really love the outlook and sure the kids would love to have it, who can resist such beautiful creation? The mint leaves also added in some greenish color and a touch of fresh taste. I am sure it goes very well with the tarts.

    Reply

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