Creamy Yogurt Fresh Fruit Tart

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A classic tart with a creamy yogurt cream spread is loaded with piles of fresh fruit. When possible, use local, seasonal fresh fruit and berries in this gorgeous pastry.

Difficulty: Medium

Hands-on: 30 minutesTotal: 45 minutes

Serves: 8

Ingredients

  • 1½ cups plus 1 Tbsp. white spelt flour
  • ¼ cup powdered honey
  • 1½ tsp. vanilla extract, divided
  • 1¼ cup cold salted butter, cut into ¼" cubes
  • 3 Tbsp. ice cold water
  • 1 large egg
  • ⅔ cup heavy whipping cream
  • ¼ tsp. liquid stevia
  • ½ cup plain Greek yogurt
  • 2½ cups assorted fresh sliced fruit

Directions

  • Generously butter the bottoms and sides of a 10" tart pan.
  • In a food processor, mix together flour and honey. Pulse until well combined. Add ½ teaspoon vanilla and ice cold butter chunks.
  • Add the egg to the mixture, and slowly add the cold water while pulsing to combine the egg and water into the mixture.
  • Mix until the dough comes together. Slowly add an extra 1 or 2 teaspoons of water if dough is still a little crumbly and not smooth.
  • Using plastic wrap and your fingers, mash the dough into the tart pan and distribute evenly. Cover with plastic wrap and place in freezer for 5 minutes.
  • Preheat oven to 400°F. Remove dough from the freezer.
  • Gently poke the bottom of the tart dough with a fork to prevent rising. Bake covered for 15 minutes until golden brown. Cool completely on a wire rack.
  • Whip heavy cream with an electric beater until soft peaks form. Add remaining 1 teaspoon vanilla and stevia and continue beating. Fold in yogurt.
  • Spread yogurt mixture evenly over cooled crust. Arrange fruit in a decorative pattern over yogurt. Serve immediately or chill in the refrigerator until ready to serve.

Recipe Information

Serves: 8

Ingredients

  • 1½ cups plus 1 Tbsp. white spelt flour
  • ¼ cup powdered honey
  • 1½ tsp. vanilla extract, divided
  • 1¼ cup cold salted butter, cut into ¼" cubes
  • 3 Tbsp. ice cold water
  • 1 large egg
  • ⅔ cup heavy whipping cream
  • ¼ tsp. liquid stevia
  • ½ cup plain Greek yogurt
  • 2½ cups assorted fresh sliced fruit

Directions

  • Generously butter the bottoms and sides of a 10" tart pan.
  • In a food processor, mix together flour and honey. Pulse until well combined. Add ½ teaspoon vanilla and ice cold butter chunks.
  • Add the egg to the mixture, and slowly add the cold water while pulsing to combine the egg and water into the mixture.
  • Mix until the dough comes together. Slowly add an extra 1 or 2 teaspoons of water if dough is still a little crumbly and not smooth.
  • Using plastic wrap and your fingers, mash the dough into the tart pan and distribute evenly. Cover with plastic wrap and place in freezer for 5 minutes.
  • Preheat oven to 400°F. Remove dough from the freezer.
  • Gently poke the bottom of the tart dough with a fork to prevent rising. Bake covered for 15 minutes until golden brown. Cool completely on a wire rack.
  • Whip heavy cream with an electric beater until soft peaks form. Add remaining 1 teaspoon vanilla and stevia and continue beating. Fold in yogurt.
  • Spread yogurt mixture evenly over cooled crust. Arrange fruit in a decorative pattern over yogurt. Serve immediately or chill in the refrigerator until ready to serve.

Nutrition Information

Nutrition Information
Amount per serving
Calories480
Total Fat38g
Saturated Fat24g
Cholesterol130mg
Sodium250mg
Total Carbohydrate30g
Dietary Fiber2g
Sugars12g
Protein7g