Yoghurt tart with strawberries

Photographer: Emma
Serves 12

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.