Yoghurt tart with strawberries
25th January 2013

Yoghurt tart with strawberries

By Sara Photography by Emma

With all the sugar I consumed over the Christmas holidays I should probably be giving up desserts for January altogether. However it seems a shame to quit cold-turkey when there are so many delicious varieties of fruit in abundance at this time of year – so I’ve made a compromise for a healthier version of a traditional sweet tart.

This tart just oozes summer from every angle and the best thing about it is you can use up any over-ripe fruit that you would be otherwise throwing away.


Serves 12
  • Pastry
  • 65g butter
  • 50g icing sugar
  • 130g flour
  • 1 egg yolk
  • 2 tbsp water
  • Yoghurt filling
  • 1/4 cup caster sugar
  • 1 teaspoon lemon zest
  • 3 eggs
  • 3 tablespoons finely ground almonds
  • 1/2 cup Greek yogurt
  • 1/2 cup milk
  • 2 cups strawberries


    • Pastry
    • 1. Blend the very cold butter with the icing sugar and flour in a food processor.
    • 2. In a separate bowl beat the egg yolk with the water.
    • 3. Slowly pulse the egg yolk mixture into the butter and flour mixture. Mix until it is just coming together, then turn out onto a floured surface and knead a little to form a ball.
    • 4. Wrap in cling film and chill in the fridge for at least 30 minutes.
    • 5. Once chilled, pre heat oven to 180ºC. Roll pastry out to approximately 2-3mm thick and use to line a 28cm loose bottom tart tin. Chill in the freezer for 10 minutes.
    • 6. Blind bake the pastry for 12 minutes, then set aside while you prepare the yoghurt filling.
    • Yoghurt filling
    • 7. Whisk the eggs with the sugar until light and fluffy.
    • 8. Add the ground almonds and whisk to combine (make sure there are no lumps of almond).
    • 9. Whisk in the yoghurt, milk and lemon zest.
    • 10. Pour the mixture into the blind baked tart shell. Place the strawberries on top.
    • 11. Bake for 20 to 25 minutes. Leave to cool before cutting.

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