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.
- 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
- 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.