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 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)
- 100g (3.5 oz) salted butter
- 25g (1 oz) icing sugar
- 175g (6 oz) flour
- 2 egg yolks
For the filling:
- 450g (16 oz) thick set yogurt
- 25g (1 oz) icing sugar
- 1tsp vanilla extract
For the topping:
- 8g (0.25 oz) ground arrowroot
- Juice of 2 lemons (or 1 large)
- 80g (2.75 oz) caster sugar
- 75ml (2.5 floz) water
- 200g (7 oz) 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.
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.
Which fruits would you top your fruit tarts with?
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Whipped yogurt fruit tarts
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
- 175 g (6.2 oz) flour
- 2 egg yolks
For the filling:
- 450 g (15.9 oz) thick set yogurt
- 25 g (0.9 oz) icing sugar
- 1 tsp vanilla extract
For the topping:
- 8 g (0.3 oz) ground arrowroot
- 2 lemons (or 1 large) juice only
- 80 g (2.8 oz) caster 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
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Ian Ranghel-Smerdon says
Made these today….They came out really nice thanks to your detailed photo instructions. Great Recipe once again.
Emily Leary says
Fantastic, I’m so pleased! I’d love to see how they turned out if you have a photo of them :)
Stella says
Wow…these tarts are so beautiful. I can imagine the taste of yogurt, butter, fruit and other ingredients. What a combination!
Emily Leary says
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!
Michelle Frank | Flipped-Out Food says
I love that these tarts are so beautiful—yet so easy to make! These are definitely happening soon: probably for Easter Dinner!
Emily Leary says
Thank you! These whipped yogurt fruit tarts are really delicious and just right for a treat at Easter (or anytime)! Enjoy :)