Yoghurt tart with strawberries

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.

Ingredients

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

Method

• 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.