I’m a huge fan of yogurt, so when I saw this recipe for a Baked Yogurt Tart, I was ready to give it a try. Topped with fresh local strawberries, this was a delicious summer dessert.
The filling has nonfat yogurt, eggs, sugar, flour, and a whopping 2 tablespoons of vanilla. The filling goes into a partially baked pie crust , the fruit goes on top, and the whole thing is baked until it is set and lightly browned. If you have pie crust in your freezer like I did, this is quick and easy to make.
The end result was a soft, fluffy, light, very vanilla-y filling inside of a flaky pastry crust. Baking it with fruit was tasty, but this would also be good baked without fruit and topped with fresh fruit or a fruit sauce.
Recipe Notes
- I used an 8″ pie dish instead of the 9″ specified in the recipe, so I had some extra filling.
- I served it directly out of the baking dish rather than inverting it to remove it from the pan.
- In most cases, when a recipe says it is best served the day it is made, I think it’s perfectly fine the next day. This recipe, however, was by far at its best the day it was baked. After a night in the refrigerator, the texture and flavor couldn’t compare with the previous day (though if I had let it warm to room temperature, it possibly would have been better).
This recipe, baked by the Tuesdays with Dorie group this week, is on page 378 of Baking with Julia. You can also find the recipe here.
