Ingredients for tart | shape 24 cm:
DOUGH for the base
- 200 g flour
- 100 g butter
- 40 g sugar
- 1 g salt
- 50 ml cold water
YOGURT FILLING
- 300 g yogurt or sour cream (1.6%)
- 2 eggs (medium)
- 65 g sugar
- 25 g corn starch
- 2 tsp. vanilla or other extract
- 300 g blueberries or other berries
Cooking Method:
Preparing the Dough
- Start by ensuring that all your ingredients are cold. Cold ingredients help create a flaky and tender crust.
- In a large mixing bowl, add the 200g of all-purpose flour.
- Add the 40g of granulated sugar and a pinch (about 1g) of salt to the flour. The sugar adds sweetness, while the salt enhances the flavor.
- Add the cold, cubed butter to the bowl. Make sure your hands are clean and cool as well.
- Use a pastry cutter, fork, or your fingertips to work the butter into the flour mixture. Keep working it until the mixture resembles coarse breadcrumbs. This will take a few minutes.
- Slowly drizzle in the 50ml of cold water, a little at a time. Stir the mixture gently with a fork as you add the water. Stop adding water once the dough begins to come together.
- Once the dough forms a rough ball, stop mixing. Be careful not to overwork the dough, as this can make it tough.
Shaping the Pastry
- Turn the dough out onto a clean, floured surface. You can lightly flour the surface to prevent sticking.
- Gently knead the dough a few times to bring it together into a smooth ball. Avoid excessive kneading, as this can also make the pastry tough.
- Flatten the dough into a disk shape, wrap it in plastic wrap, and refrigerate it for at least 30 minutes. Chilling the dough helps relax the gluten and makes it easier to roll out.
Baking
- Preheat your oven to 180-200 degrees Celsius (350-400 degrees Fahrenheit).
- After the dough has chilled, remove it from the refrigerator and place it on a lightly floured surface.
- Roll out the dough into a circle or shape that fits your mold or tart pan.
- Carefully transfer the rolled-out dough to your baking mold or pan, pressing it gently into the bottom and up the sides.
- If desired, you can prick the bottom of the pastry with a fork to prevent it from puffing up during baking.
- Bake the pastry in the preheated oven for 20-30 minutes or until it turns golden brown. The exact baking time may vary, so keep an eye on it.
- Once baked, remove the pastry from the oven and let it cool in the mold for a few minutes.
Preparing the Creamy Yogurt Filling
- In a mixing bowl, add 300 grams of creamy yogurt with a 1.6% fat content. The slight creaminess of this yogurt adds a luscious texture to the filling.
- Add 65 grams of granulated sugar to the yogurt. The sugar will sweeten the filling, balancing the tartness of the yogurt.
- Crack 2 large eggs into the bowl with the yogurt and sugar. The eggs will add richness and structure to the filling.
- Sprinkle 25 grams of cornstarch into the mixture. The cornstarch acts as a thickening agent, ensuring your filling holds its shape.
- Drizzle in 2 teaspoons of pure vanilla extract. The vanilla extract imparts a delightful aroma and enhances the overall flavor of the filling.
Mixing the Filling
- Use a whisk or an electric mixer on low speed to blend the ingredients together. Mix until the sugar is fully dissolved, and the mixture becomes smooth and homogeneous.
- Continue to mix for an additional 2-3 minutes, allowing the cornstarch to fully incorporate and thicken the mixture slightly.
Assembling the Pie or Tart
- Once your shortcrust pastry (prepared according to the previous recipe) has cooled, it’s time to assemble your pie or tart.
- Pour the creamy yogurt filling into the pre-baked pastry shell, ensuring an even distribution.
Baking the Pie or Tart
- Preheat your oven to 180-200 degrees Celsius (350-400 degrees Fahrenheit).
- Place the filled pie or tart into the preheated oven.
- Bake for approximately 25-30 minutes, or until the filling is set around the edges but still slightly jiggly in the center. The exact baking time may vary depending on your oven, so keep an eye on it.
- Once done, remove the pie or tart from the oven and allow it to cool to room temperature.
Serving Your Delicious Yogurt Pie or Tart
- Once cooled, you can refrigerate the pie or tart for a few hours or overnight to allow the flavors to melt and the filling to fully set.
- Serve chilled and garnish with fresh fruits, a dollop of whipped cream, or a dusting of powdered sugar for a delightful and refreshing dessert experience.
Enjoy your homemade yogurt pie or tart with its creamy, sweet-tart filling and buttery shortcrust pastry!
