I’m not a big dessert person, so when I want something sweet, I tend to lean towards recipes that incorporate fruit. As I perused Pinterest one day, my eyes were drawn to this beautiful summer berry and yogurt tart. What I love about this recipe is that you can use whatever berries are in season, so no two tarts need to be alike. The final product is so colorful–and the taste is pretty spectacular, too.
I didn’t love the idea of using many different types of flour to make the pastry dough as recommended in the original recipe, so I decided to use my go-to shortbread crust instead. Happy baking!
SUMMER BERRY AND YOGURT TART
Servings: Makes a 10-inch tart
1 ¼ cups flour
⅓ cup sugar
Pinch of salt
½ cup butter, cut into smaller pieces
1 egg yolk
1 10-inch tart pan
Berry and yogurt filling:
¼ cup sugar
1 teaspoon lemon zest
3 tablespoons almond flour
½ cup whole-milk yogurt
½ cup whole milk
2 cups summer berries (whatever is in season, but can include blueberries, currants, red and black raspberries, blackberries, strawberries, or stone fruit)
- Preheat the oven to 400ºF.
- Mix together the flour, sugar, and salt for about 10 seconds in a food processor.
- Add the pieces of butter and blend together until the mixture looks like coarse crumbs.
- Add the egg yolk and mix again until the egg is completely combined.
- Press the mixture into a 10-inch tart pan, making the sides a little higher than the center of the pan. Bake for about 15-18 minutes. Prick the tart with a fork several times while baking, and watch it carefully.
Directions for the berry and yogurt filling:
- Combine the sugar and lemon zest in a bowl and rub them between your fingers until mixed well.
- Whisk in the eggs. Add the almond flour, and whisk until there are no longer any lumps. Whisk in the yogurt and milk until the mixture is smooth.
- Pour the mixture into the pre-baked tart until the liquid is about three-quarters of the way up the side of the tart shell. Be careful not to overfill the tart–the berries will cause the yogurt filling to rise.
- Top with the berries. I recommend working from the outside and moving your way in to ensure that the majority of the yogurt filling is covered with berries.
- Bake the tart for about 20-25 minutes until the custard is set.
- Let the tart cool for approximately 15 minutes before cutting and serving.
Please note: The tart can be covered tightly in plastic wrap and kept in the fridge for about a week (but good luck attempting not to eat it before the end of the week).