Best 2 Baked Yogurt Tart Leslie Mackie Recipes

Calling all yogurt lovers! Indulge in a tantalizing treat with our exquisite Baked Yogurt Tart, a symphony of flavors and textures that will delight your palate. This culinary masterpiece features a crispy graham cracker crust, a velvety smooth yogurt filling, and an assortment of delectable toppings that cater to every taste.

For those seeking a classic indulgence, our Traditional Baked Yogurt Tart is a timeless delight. This recipe embodies the essence of simplicity, allowing the natural tanginess of yogurt to shine through. For a touch of sweetness, our Honey-Lemon Baked Yogurt Tart tantalizes with a drizzle of honey and a hint of lemon zest, creating a harmonious balance of flavors.

Craving something more decadent? The Chocolate-Hazelnut Baked Yogurt Tart is your perfect match. This rich and indulgent variation incorporates the heavenly combination of chocolate and hazelnut, resulting in an explosion of taste that will satisfy your sweet tooth.

If you prefer a fruity twist, our Berry Baked Yogurt Tart is a vibrant delight. Fresh berries burst with sweetness and tartness, complementing the creamy yogurt filling perfectly. For a tropical escape, our Mango-Coconut Baked Yogurt Tart transports you to paradise with its vibrant mango and creamy coconut flavors.

Each recipe is meticulously crafted to ensure an unforgettable culinary experience. Whether you're a seasoned baker or a novice in the kitchen, our step-by-step instructions and helpful tips will guide you effortlessly towards creating a stunning Baked Yogurt Tart that will impress family and friends alike.

Here are our top 2 tried and tested recipes!

JULIA CHILD'S BAKED YOGURT TART

Julia Child's Baked Yogurt Tart image

A simple, delicious tart made with fresh fruit and yogurt. I have used frozen pie shells & frozen puff pastry with equal success in this. It is delicious with vanilla flavored yogurt and pure vanilla extract! The cook time does not include the cooling times.

Provided by LoriLou

Categories Tarts

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

pie dough, well chilled (or pastry, enough to line a 9" round cake pan or 9" round springform pan, at least 1 1/2" deep; a 10)
3 large eggs
3/4 cup sugar
2 cups plain nonfat yogurt
2 tablespoons pure vanilla extract
3/4 cup all-purpose flour
1 1/2 cups nectarines or 1 1/2 cups stone fruit
1/3 cup coarsley chopped toasted almond
confectioners' sugar, for dusting

Steps:

Working on a lightly floured surface, roll dough into a 12" circle 1/8 to 1/4" thick; Fit into the pan, pressing against bottom and up the sides; Trim to 1/2" and crimp edges; Chill about 30 minute.
Fit a round of parchment or wax paper or aluminum foil into bottom of the crust, fill with dried beans, rice or pie weights; Blind bake crust 20-25 minutes in a 400* oven, until set and lightly browned.
Remove weights and liner; Cool to room temperature on a rack and lower oven to 325*.
Beat the eggs and sugar together until they thicken slightly and turn pale, 2-3 minutes.
Fold in yogurt and vanilla, mix just until blended.
Gradually add the flour through a sifter, folding it in gently.
Pour the yogurt filling into the cooled tart shell, smoothing the top; the filling will only come about 2/3's of the way to the top.
Scatter the fruit over the top of the tart; it will push the filling to the top of the crust.
Sprinkle with chopped nuts around the edge of the tart.
Place tart on jelly roll pan to catch drips and bake for 35-40 minutes, or until top is golden; Transfer to rack and cool to room temperature.
Unmold tart; Serve at room temperature, or chilled if desired; sprinkle with confectioner's sugar.
Serve the same day as baked; cover and refrigerate.

BAKED YOGURT TART LESLIE MACKIE

BAKED YOGURT TART LESLIE MACKIE image

Categories Yogurt

Number Of Ingredients 10

Ingredients

For the Pie
1/4 recipe Flaky Pie Dough
3 Large eggs
3/4 cup sugar
2 cups plain nonfat yogurt
2 tablespoons pure vanilla extract
3/4 cup all-purpose flour
1 1/2 cups fresh blackberries, blueberries, or raspberries
1/3 cup coarsely chopped toasted almonds
Confectioner's sugar, for dusting

Steps:

Makes 8 servings Working on a lightly floured surface, roll dough into a 1/4 inch thick, 12-inch round circle. Fit the dough into a 9-inch round pan with 1 1/2 inch high sides. Trim dough overhand to 1/2 inch all around. Fold it under itself and press edge to crimp in a zigzag pattern. Chill 30 minutes. Center rack in oven and preheat to 400°F. Fit a piece of parchment paper into the pan and fill with pie weights or dried beans. bake 25 minutes or until the crust is set and lightly browned. Remove weights and paper and let shell cool. Reduce oven heat to 325°F. Beat eggs and sugar on medium until thickened and pale. Ad the yogurt and vanilla extract, mix just until blended. Add the flour through a sifter, folding gently with a spatula. Pour yogurt filling into the cooled tart shell. Smooth top. Scatter fruit over the top, sprinkle chopped nuts around edge. Place tart on a pan and bake 40 minutes or until the top is golden brown. Transfer to a cooling rack. When cook, cover the top with plastic wrap and a cardboard cake circle. Invert the tart, remove the pan, and invert again onto a cardboard cake circle or serving platter. Remove plastic wrap. Dust with confectioner's sugar and serve.

Tips:

For a gluten-free option, use gluten-free flour.
If you don't have a food processor, you can use a blender.
Be sure to use full-fat yogurt for the best flavor and texture.
If you don't have honey, you can use maple syrup or agave nectar.
Feel free to experiment with different fruit toppings, such as berries, peaches, or apricots.

Conclusion:

This baked yogurt tart is a delicious and easy-to-make dessert that is perfect for any occasion. It is made with a simple yogurt crust and a creamy yogurt filling, and it is topped with fresh fruit. This tart is a great way to use up leftover yogurt, and it is also a healthy and satisfying snack.