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    Whipped yogurt fruit tarts

    Jump to Recipe

    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?

    Print this recipe

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

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    4.9 from 16 votes

    Whipped Yogurt Fruit Tarts Recipe

    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 minutes mins
    Cook Time16 minutes mins
    Total Time36 minutes 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

    Calories: 614kcal | Carbohydrates: 85g | Protein: 11g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 166mg | Sodium: 239mg | Potassium: 333mg | Fiber: 4g | Sugar: 43g | Vitamin A: 931IU | Vitamin C: 31mg | Calcium: 178mg | Iron: 3mg
    * 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.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin for later

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    Reader Interactions

    Comments

      4.88 from 16 votes (4 ratings without comment)

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    1. Ian Ranghel-Smerdon says

      April 02, 2018 at 9:11 pm

      5 stars
      Made these today....They came out really nice thanks to your detailed photo instructions. Great Recipe once again.

      Reply
      • Emily Leary says

        April 04, 2018 at 10:24 am

        Fantastic, I'm so pleased! I'd love to see how they turned out if you have a photo of them :)

        Reply
    2. Stella says

      March 30, 2018 at 3:03 pm

      5 stars
      Wow...these tarts are so beautiful. I can imagine the taste of yogurt, butter, fruit and other ingredients. What a combination!

      Reply
      • Emily Leary says

        April 04, 2018 at 10:02 am

        Thank you so much! These tarts taste as delicious as they look! I hope that you enjoy them as much as we do in our house if you give them a go!

        Reply
    3. Michelle Frank | Flipped-Out Food says

      March 23, 2018 at 3:22 pm

      5 stars
      I love that these tarts are so beautifulโ€”yet so easy to make! These are definitely happening soon: probably for Easter Dinner!

      Reply
      • Emily Leary says

        March 26, 2018 at 9:16 am

        Thank you! These whipped yogurt fruit tarts are really delicious and just right for a treat at Easter (or anytime)! Enjoy :)

        Reply
    4. Cathy Glynn says

      March 22, 2018 at 8:36 am

      5 stars
      These look delicious Emily, perfect for Spring. I have never used this yoghurt before in baking but will definitely give it a try. X

      Reply
      • Emily Leary says

        March 22, 2018 at 9:07 am

        Thanks Cathy. I'm so pleased that you like this recipe. The addition of this creamy, smooth yogurt is just right!

        Reply
    5. NAti says

      March 21, 2018 at 8:06 am

      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
      • Emily Leary says

        March 21, 2018 at 10:53 am

        Thank you! The yogurt is so thick and creamy and perfect for these tarts. I hope that you enjoy them if you give them a go!

        Reply
    6. Jen says

      March 21, 2018 at 2:44 am

      Mmmm, I bet yogurt was perfect in this. Now I just need to figure out how to make it gluten-free!

      Reply
      • Emily Leary says

        March 21, 2018 at 12:23 pm

        Yes, the yogurt makes a perfect filling as it's so thick and deliciously creamy. Let me know how you get on!

        Reply
    7. Acupofassamtea says

      March 21, 2018 at 2:00 am

      The fruit tart looks decadent. I haven't prepared fruit tart yet, but your post inspires me to make one.

      Reply
      • Emily Leary says

        March 21, 2018 at 10:55 am

        Thank you! I'm so glad that I've inspired you to make these whipped yogurt fruit pies, they're delicious. Enjoy!

        Reply
    8. Jenny says

      March 20, 2018 at 10:39 pm

      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
      • Emily Leary says

        March 21, 2018 at 10:56 am

        Thank you! I hope that you decide to give them a go - they are so delicious!

        Reply
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