Name: Whipped Yogurt Fruit Tarts
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Ingredients: 100 g salted butter; 25 g icing sugar (powdered sugar); 175 g plain white flour (all purpose flour); 2 medium free range egg yolks; 450 g thick set yogurt; 25 g icing sugar (powdered sugar); 1 tsp vanilla extract; 8 g ground arrowroot; 2 lemon ((or 1 large) juice only); 80 g white caster sugar (superfine sugar); 75 ml water; 200 g mixed berries; 4 sprigs mint

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How good does this creamy, fruity yogurt tart look?

Whipped yogurt fruit tarts in a pastry case topped with mint

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 lovely, thick set yogurt. Look for 10% fat so that 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)

100 g (3.5 oz) salted butter
25 g (0.9 oz) icing sugar (powdered sugar)
175 g (6.2 oz) plain white flour (all purpose flour)
2 medium free range egg yolks

For the filling:

450 g (15.9 oz) thick set yogurt
25 g (0.9 oz) icing sugar (powdered sugar)
1 tsp vanilla extract

For the topping:

8 g (0.3 oz) ground arrowroot
2 lemon (or 1 large) juice only
80 g (2.8 oz) white caster sugar (superfine sugar)
75 ml (2.5 floz) water
200 g (7.1 oz) mixed berries
4 sprigs mint

Equipment

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.

flour in a blender bowl along with 2 other bowls with eggs and butter inside.

flour and half the butter in a blender bowl along with 2 other bowls with eggs and butter inside.

Blitz until the mix resembles very fine breadcrumbs.

Butter crumbled flour mixture in a blender bowl with 2 other bowls holding butter and eggs.

Add the egg yolks and blitz again.

3 egg yolks on a bed of flour in a blender bowl with butter and eggs at either side.

Roll into a smooth ball of dough.

blended flourl butter and eggs ina blender, accompanied by eggs and butter in seprate dishes.

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

yellow like coloured pastry dough cut into 4 pieces on a surface accompanied by butter and egg yolks in clear bowls.

yellow like coloured pastry dough balls on a surface accompanied by butter and egg yolks in clear bowls.

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

yellow like coloured pastry dough balls squashed flat on a surface accompanied by butter and egg yolks in clear bowls.

yellow like coloured pastry dough balls squashed flat on a surface and one put into a pastry tin.

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

4 raw pastry cases in a metal pastry tray with a rolling pin at the side.

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

Baking beans are used to give the whipped yogurt fruit tarts their shape

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.

Freshly baked whipped yogurt fruit tart cases

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

4 cooked pastry cases in a metal pastry tray and a whisk at the side.

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.

yogurt, sugar and vanilla essence in a large clear bowl with a whisk on the side.

yogurt, sugar and vanilla essence in a large clear bowl whisked together with a whisk on the side.

To make the glaze

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

Arrowroot, lemon, sugar and water in a large saucepan held by a hand.

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.

4 small pastry cases filled with whipped yogurt mixture next to a large bowl of yogurt mixture.

Arrange the fruit in the cases.

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

4 small pastry cases filled with whipped yogurt mixture topped with fresh fruit next to a large bowl of yogurt mixture.

Serve immediately.

The whipped yogurt fruit tarts, shown topped with mint

Which fruits would you top your fruit tarts with?

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4.9 from 16 votes

Whipped Yogurt Fruit Tarts

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

Prep Time20 mins

Cook Time16 mins

Total Time36 mins

Course: Desserts and sweet treats

Cuisine: British

Diet: Vegetarian

Servings: 4 tarts

Author: Emily Leary

Ingredients

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

100 g (3.5 oz) salted butter
25 g (0.9 oz) icing sugar (powdered sugar)
175 g (6.2 oz) plain white flour (all purpose flour)
2 medium free range egg yolks

For the filling:

450 g (15.9 oz) thick set yogurt
25 g (0.9 oz) icing sugar (powdered sugar)
1 tsp vanilla extract

For the topping:

8 g (0.3 oz) ground arrowroot
2 lemon (or 1 large) juice only
80 g (2.8 oz) white caster sugar (superfine sugar)
75 ml (2.5 floz) water
200 g (7.1 oz) mixed berries
4 sprigs 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.

Video

Nutrition

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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