Greek Yogurt-Lemon Tart

greek yogurt lemon tart

Here's quickie but goodie for left over pie dough: mini tarts. This filling is very basic and highly adaptable. The core ingredient is Greek yogurt- from there, sky's the limit. Greek yogurt is wonderful because it's full of protein and very little fat. It provides a very smooth palette to work with. Subsitute lemon with any other juice or berry you so desire, as I did! We loved the subtle sweetness and freshness of the lemon mixed with muscavado sugar.


The left over pie dough is from the Apple, Blueberry, & Ginger pie.  It is simply pressed into 4 5-inch pie tins. If you don't have any pie dough just lying about, I have listed 2 tart crusts that I have found delightful in the past. Just be sure to modify the baking time of the crusts accordingly!

My apologies for the obviously settled blueberry juice and whip cream! The dark spots on the custard is the sprinkled muscavado sugar, absorbed. Got a little distracted when I was supposed to taking pictures.

The original recipe comes from 101 Cookbooks.


Greek Yogurt Lemon Tart
modified from 101's Yogurt Tartlette
makes 4, 5-inch tarts

Filling

1/2 cup Greek Yogurt
1 egg
1/2 tablespoon lemon zest
2 teaspoons fresh squeezed lemon juice
1 teaspoon brown muscavado sugar, plus more to sprinkle on top
handful of mixed berries, fresh or frozen
dollop of whipped cream (optional)

Crust

Leftover shortbread pie crust- I used it from the Apple, Blueberry, & Ginger pie;
or halve the recipe from 101's Yogurt Tartlette
or halve the recipe from Cannelle et Vanilee's Pistachio & Lemon Shortbread Tart

Bake the crust however the recipe requires. If you're not sure how long it takes in a tart tin, simply bake at 350 until LIGHTLY brown, not entirely cooked through. You still need to cook the filling!

Preheat oven to 350. 

Combine the yogurt, lemon juice, lemon zest and muscavado sugar in a medium mixing bowl. Taste. Now stir in the egg until well incorporated.

Fill each tart shell with about 1/4 cup of filling, don't worry if you have a bit leftover. Bake for about 10 minutes. The filling should be set, and no longer jiggly. It may take longer depending on what crust you used. Remove the tarts and let cool for ten minutes. 

Let cool to room temperature or refrigerate for a couple hours. Serve topped with a dollop of whip cream, berries, and a dusting of muscavado sugar.