Cherry Yogurt Tart …. sometimes life can’t get simpler than a two ingredient tart filling. Happy 4th!!
“A gourmet who thinks of calories is like a tart who looks at her watch. ”
James Bear
Cherry Yogurt Tart. This was a tart that swept me off my feet. It’s adapted from a recipe that keeps popping up on and off on blogs. With the flood of recipes to try, one tends to get lost and lose priority. Is it just me? Well this tart or pie {not sure which category it fell into} had been kept waiting too long. This turned out to be a tart, not a pie as most blogs call it. The Kitchn has a neat piece on Pie vs Tart …
A pie is a sweet or savory dish with a crust and a filling. The sides of a pie dish or pan are sloped. It can have a just a bottom, just a top, or both a bottom and a top crust. Pies are served straight from the dish in which they were baked.
A tart is a sweet or savory dish with shallow sides and only a bottom crust. The goal is a firm, crumbly crust. Tarts are baked in a pan with a removable bottom, or in pastry ring on top of a baking sheet so that it can be unmolded before serving.
There are several references to the recipe across the net. The origins are quite blurred. Most folk talk about the recipe being handed down from a great aunt and having got it from a friend. The ingredients are the same. Strangely enough all it takes to make it is a pie crust or tart bottom, yogurt and condensed milk. {It’s vegetarian too. No eggs, no gelatin}
I had some yogurt draining in the fridge to make fro yo. It’s the season for frozen goodies but I had a really full freezer that day. So I thought cheesecake with summer fruit. A friend had recently reached out to me for a baked eggless cheesecake recipe. That was still playing in my head. {Hiral, this cherry yogurt tart is very close to a baked eggless cheesecake. We loved it!! I thought of you throughout.}
With muddled thoughts I figured images might inspire me, so I began googling for images … and BINGO! There it was. Just the perfect tart or pie with ingredients that I had on hand, well almost. What ‘clinched’ the deal was that I had a loose bottomed rectangular tart pan that Sous Chef had used. She really turned out a stunner.
Strange tart this. It’s a little unbelievable that you can turn out a set tart with just two basic ingredients with 10 minutes of baking. Defies logic. Yet, my recent tryst with the Simplest & Best Dark Chocolate Mousse that used two ingredients convinced me otherwise. I thought, “If that was sensational, this might well surprise too. ”
And surprise it certainly did! Within 10 minutes of baking, it was a little firm to touch. I gently pulled it out of the oven to cool it on the rack and was scared to spill the filling. It hung on in there. ’twas a long overnight wait and once the kids were on the bus, I RACED to demold it. Looked on in amazement as it was firm.
My only concern is the biscuit base which didn’t remain very crisp. Most recipes refer to ‘tennis biscuits‘ which were new for me. Some more googling pointed towards South Africa where these biscuits are firm favourites. I think graham crackers might work a little better than the ginger nut cookies I used. So with a tart tin from Sydney {one of my favourite buys to date}, a recipe with two basic ingredients, some balsamic roasted cherries in the fridge, I put together this tart. With my sis visiting from the US, being the 4th today, I thought I’d give the yogurt tart some blue and red too. Frozen blueberries which I bought to try locally {very disappointing} and white sprinkles did the trick!!
The verdict was ‘high fives’ all around. The texture and taste of the Cherry Yogurt Tart is very close to a cheesecake, and leaves you wanting for more. {Very satisfying in Mr PABs words}.
[print_this]Recipe: Cherry Yogurt Tart
Summary: As simple as a tart can get, this Cherry Yogurt Tart is one of the fastest and sweetest ways to a quick dessert. A make ahead tart that sets amazingly, is eggless and uses two basic ingredients for the filling, is quite magical. Adapted from Sous Chef
Prep Time: 15 minutes
Total Time: 25 minutes plus chilling
Ingredients:
- 200g ginger nut cookies, crushed
- 100g melted butter
- 350g hung yogurt, thick
- 150g regular yogurt
- 1 tin condensed milk
- 2 tsp Kirsch {optional}
Method:
- Mix the melted butter and the crushed biscuits. Turn into the bottom of the prapared tin and press to form base. Chill for 30 minutes.
- Preheat the oven to 180C. Grease a rectangular 4″ X 14″loose bottomed tart tin {or a 9″ round loose bottomed tart tin}
- Place both yogurts and condensed milk with Kirsch if using in a large bowl and whisk until smooth.
- Pour over the chilled biscuit base and place in the oven for 10 minutes only.
- Take out of the oven, allow to cool. Then chill in the fridge for a couple of hours, or overnight.
- Top with fresh fruit, balsamic cherries, or just serve as is.
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Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
19 Comments
Kiran @ KiranTarun.com
Love the use of yogurt here!! And very patriotic, Deeba. Nice 4th of July touches
Sasha
Lovely pictures and lovely recipe. Very appetizing as usual! And so cool that
the filling has only 2 ingredients! A must-try. Thanks, Deeba.
ps:
patriotic?? Since when did celebrating America’s independence qualify as patriotism in India?!!!
Deeba @ PAB
Sasha, it’s a really nice tart. Re patriotic?? That’s for Kiran, and both my sisters who are American citizens. Food is nice if enjoyed in totality. If it brings people together with a special touch, why ever not?
arundati
deeba! nice to catch up today… you inspire me with your energy! and as usual killing me with these creations!
Deeba @ PAB
Hey A… ’twas really nice catching up. Must meet the dog. He sounds like something. Must talk more often. xoxo
sara
So pretty! I love the blue sprinkles on top, so perfect for the 4th!
Suma Rowjee
Am certainly with you on losing track of that growing list, thanks to all the gorgeous food blogs. I love cheesecakes and this is too simple not to be tried , oh yum! Sister visiting from the US? Baking goodies then!
Pooja
Yet another stunner from you. Bookmarked for saner weather. Hats off to you for having the will to go into the kitchen in this awful blistering heat & her sister, humidity!
sangeeta khanna
Beautiful. I can imagine the flavors
Charul @ Tadka Masala
This is a must try, I mean with two ingredient filling, its a keeper!! Although, I am thinking of mangoes instead of cherry.
Deeba @ PAB
Yes mangoes was the first thing I thought of too Charu; but the son doesn’t like mangoes {???}!
Colette (Coco)
I love the li’l blue pearls and edible flowers.
The ginger cookie crust is a delicious idea w the yogurt & cherries!
wizzy
This does remind me of a cheesecake a little bit. I am curious to try it.
Angelica
Hi, love your blog.
Just a question: what is hung yoghurt? The other yoghurt you mention is regular full fat yoghurt
Deeba @ PAB
Hi Angelica, both yogurts are about the same and set at home. One has the whey drained out overnight, and the other is used as is. the original recipe uses just 500ml of Greek yogurt. Hope this helps.
Little Cooking Tips
A beautiful dish, in amazing rustic photography!
Great presentation. Congratulations!
shweta
Apart from the amazing recipes i would like to ask u a question pls…apart from baking into photography as well..Just keen which camera n lenses go u use to get such awesome clicks!!Iam an amateur photographer wonder if u give photography classes too;)
Deeba @ PAB
Hi Shweta. Thank you for the sweet words. I had a Canon 50D until recently. Now use a Canon Mark III, 5D. The lens is a f 2.8/100mm macro