Lemon Yogurt Tart is the perfect dessert for summer or any time of year. A simple shortbread crust filled with creamy yogurt, lemon juice, and whipped cream. Serve this pie cold or frozen.
When I crave something sweet during the summer heat, I mostly bake fruit desserts, such as cobbler or galette (Blueberry Peach Galette, Strawberry Galette, Strawberry Cobbler, Peach and Blueberry Cobbler 》 it is obvious which fruit I like the most), something that doesn’t require a lot of work, so I decided on a combination of yogurt and lemon in a form of a tart/pie, and it was a full hit within my family, and the tart after being taken out of the refrigerator literally disappeared within 15 minutes.
I used plain yogurt, although I think the greek yogurt would be even better for its creamy texture. Since there are no ingredients that can not be eaten raw, you can choose the amount of sugar for the filling, add it as needed until you get the sweetness you want. I started with 50 grams of powdered sugar, where the filling tasted a little bit too tart and found a perfect combination of sweet and tart at about 100 grams (I do not like too sweet so you do not hold exactly those 100 g if you are a sweet tooth). Again, the amount of sugar will depend on the size of the lemon you are using and the amount of squeezed juice.
Note: It takes a couple of hours of refrigerating to get hardened because I used gelatine. You can make this dessert with graham cracker crust too, either way, this tart/pie is delicious.
Lemon Yogurt Tart
- 180 g all-purpose flour 1 1/4 cups/6.3 oz
- 55 g powdered sugar (1/2 cup/2 oz)
- pinch of salt
- 115 g cold butter (1/2 cup/1 stick) cut into small cubes
- 1 large egg
- zest of half a lemon
- 1 lemon zest and juice
- 3 teaspoons powdered gelatine (10 g)
- 500 g yogurt (2 cups) plain or Greek
- 100 g powdered sugar (3/4 cup/3.5 oz) more or less, depending on your taste
- 120 ml heavy cream (1/2 cup)
- 3 tablespoons cold water
- In a food processor, combine the flour, sugar, and salt.
- Pulse a few time to combine, add butter and continue to pulse until mixture resembles breadcrumbs, then add egg and lemon zest. Pulse again until the mixture sticks together.
- Turn dough to a lightly floured surface and form into a ball. It should come together easily without being sticky. Flatten the ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 30 minutes.
- Take the dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a lightly floured surface, roll the dough out into a 30 cm (12 inch) circle, then place gently into a 26 cm (10 inches) tart pan (preferably with a removable bottom).Cover pan with plastic wrap and place in the freezer until firm, about 30 minutes.
- Preheat oven to 190C (375F).
- Press aluminum foil tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights/dried beans/uncooked rice, making sure they’re fully distributed over the entire surface.
- Bake for about 25-30 minutes until golden brown and dry. Transfer to a wire rack and let cool completely.
- In a small pot, add gelatine and 3 tablespoons of cold water, allow it to stand for several minutes.
- Mix heavy cream until soft peaks form.
- Of the total quantity of yogurt take out few tablespoons and add in gelatine mixture, then heat together on light heat until the gelatin completely dissolves.
- Mix the gelatin with the rest of the yogurt, sugar, lemon juice and zest and whipped cream. Pour the mixture over the cooled crust and place in the refrigerator for at least 4 hours.
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