Baked Yogurt Tart with Figs and Blueberries (Eggless Option)
A delectable dessert that balances the tangy smoothness of yogurt with the sweetness of fresh figs and blueberries, this Baked Yogurt Tart is an elegant and healthy choice for any occasion. Whether you’re preparing it for a family dinner, a tea party, or a special celebration, this tart will surely leave everyone asking for the recipe. You can also easily make this dessert egg-free without compromising on its rich texture and delightful taste.
Ingredients
| Ingredients | Quantity |
|---|---|
| Brown Sugar (Demerara Sugar) | 1/4 cup |
| Instant Oats (Oatmeal) – powdered | 1 cup |
| All Purpose Flour (Maida) | 1 cup |
| Baking Powder | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Butter (chilled) | 100 grams |
| Whole Egg (beaten, for basting) or Honey and Milk | 1 egg (for basting) or 1 tbsp milk & honey |
| Icing Sugar | 1/4 cup |
| Hung Curd (Greek Yogurt) | 2 cups |
| Vanilla Extract | 1 teaspoon |
| Lemon Zest | 1 teaspoon |
| Fresh Figs – chopped | 1 cup |
| All Purpose Flour (Maida) | 3/4 cup |
| Blueberries | 1/2 cup |
| Nutmeg Powder | 1/2 teaspoon |
Preparation Time: 120 minutes
Cooking Time: 90 minutes
Total Time: 210 minutes (includes chilling time)
Servings: 4
Cuisine: Continental
Course: Dessert
Diet: Vegetarian (Eggless option available)
Instructions
Step 1: Preparing the Crust
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Grease the Pan: Begin by greasing a 9-inch pie pan with a detachable base with a little butter. Set it aside for later use.
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Mix Dry Ingredients: In a large mixing bowl, combine the flour, powdered oats, baking powder, salt, and brown sugar.
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Prepare the Dough: Add chilled butter to the dry ingredients and mix using your hands to form a coarse crumb texture. Gradually add chilled water, one tablespoon at a time, until the mixture comes together into a firm dough. Knead the dough for about 5 minutes until smooth.
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Chill the Dough: Wrap the dough in cling film and refrigerate it for 1 hour. This chilling time is essential to help form a flaky crust.
Step 2: Rolling and Prebaking the Crust
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Roll Out the Dough: After 1 hour, remove the dough from the fridge. On a well-floured surface, roll it out to fit the pie pan.
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Transfer to Pan: Once rolled out, carefully transfer the dough to the prepared pie pan. Gently press the dough into the pan and refrigerate it again for 20-30 minutes.
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Preheat the Oven: While the dough chills, preheat your oven to 170°C (340°F).
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Bake the Crust: After the dough has chilled, prick the bottom of the dough with a fork to prevent it from puffing up during baking. Place the crust in the preheated oven and bake for about 15 minutes, or until it begins to set.
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Baste the Crust: After 10 minutes of baking, remove the crust from the oven. Brush it with a beaten egg (or a mixture of honey and milk if making it eggless). Return it to the oven for an additional 7 minutes or until golden brown and crisp around the edges.
Note: If you prefer to make the tart eggless, skip the egg and use the honey and milk mixture to brush the crust. This step will give it a lovely golden finish.
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Cool the Crust: Remove the crust from the oven and allow it to cool completely.
Step 3: Making the Yogurt Filling
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Prepare the Filling: In a large bowl, beat the sugar and eggs (if using) for 3-4 minutes, or until pale and thick. Gently fold in the hung curd (Greek yogurt), vanilla extract, lemon zest, and nutmeg powder. Stir until well combined.
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Add the Flour: Gradually sift in the all-purpose flour, adding it in three batches. Gently fold the flour into the yogurt mixture. Be careful not to overmix, as this could cause the yogurt to thin out.
Step 4: Assembling the Tart
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Pour the Filling into the Crust: Once the yogurt filling is well mixed, pour it into the pre-baked tart crust. Spread it evenly.
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Add the Fruit: Arrange the chopped fresh figs and blueberries in the center of the tart, pressing them lightly into the filling.
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Bake the Tart: Place the assembled tart back into the oven and bake at 170°C (340°F) for 30-35 minutes, or until the edges are golden and the center is set. The tart should be firm, but with a slight wobble in the center when gently shaken.
Step 5: Cooling and Setting
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Cool the Tart: Once the tart is done baking, remove it from the oven and allow it to cool completely on a wire rack.
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Refrigerate the Tart: Once the tart has cooled to room temperature, refrigerate it for at least 6 hours to allow the filling to set properly. This step is important to achieve the perfect texture.
Eggless Option
If you’d prefer to make this tart egg-free, follow these simple modifications:
- Skip the egg in the filling: Simply omit the eggs from the filling mixture.
- Use Agar Agar or Gelatin: To help set the filling, dissolve 2 teaspoons of agar agar or gelatin in a small amount of water and mix it into the yogurt filling. This will replace the binding role of eggs.
- Assemble and Refrigerate: Pour the eggless filling into the pre-baked crust, top with fruit, and refrigerate until set. Once fully set, your eggless Baked Yogurt Tart with Figs and Blueberries is ready to serve.
Serving Suggestions
Serve this delightful tart chilled, either as a show-stopping dessert at a dinner party or as a delicious tea-time treat. The combination of the creamy yogurt filling, the sweetness of figs, and the tartness of blueberries creates a balanced and refreshing flavor that will leave everyone craving more.
Enjoy this healthy yet indulgent dessert, and don’t forget to try the eggless version if you’re catering to dietary preferences!
