Strawberry Yogurt Tart Recipe – Easy Summer Baking Idea

Last Updated on 5 months ago by Neha Deshmukh

Strawberry Yogurt Tart Recipe – Easy Summer Baking Idea

Hey everyone! If you’re anything like me, the arrival of summer instantly makes you crave fresh, fruity desserts. And honestly, is there anything more summery than strawberries? I first made this Strawberry Yogurt Tart on a particularly warm afternoon, and it was an instant hit! It’s the perfect balance of creamy, tangy, and sweet – and surprisingly easy to make. Let’s get baking!

Why You’ll Love This Recipe

This Strawberry Yogurt Tart is a delightful treat for so many reasons. It’s relatively quick to put together, even with the chilling time. The combination of the flaky tart crust, the smooth yogurt filling, and the burst of fresh strawberries is just chef’s kiss. Plus, it’s a beautiful dessert that’s perfect for picnics, brunches, or just a little something special to brighten your day.

Ingredients

Here’s what you’ll need to create this delicious tart:

• 150 grams all-purpose flour
• 80 grams butter (cold)
• 1 medium egg
• 1 tbsp sugar
• 1 pinch salt
• 2 tbsp cold water (if needed)
• ½ cup strawberries (chopped)
• 2 tbsp sugar
• 1 tsp vanilla essence
• ¾ cup hung yogurt

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Hung Yogurt – preparation & regional variations

Hung yogurt is key to getting that lovely thick texture in the filling. It’s simply yogurt that’s been strained to remove the whey, making it thicker and tangier. You can buy it pre-made, or easily make your own by lining a sieve with muslin cloth and letting plain yogurt drain in the fridge for a few hours. In India, dahi is often hung to make shrikhand, a similar thickened yogurt dessert!

Strawberry Seasonality

Strawberries are best when they’re in season – usually spring and early summer. They’ll be sweeter and more flavorful then! If you can, try to source local strawberries for the best taste.

Butter – cold butter importance

Seriously, cold butter is your friend when making the tart crust. It creates those lovely flaky layers. I usually pop my butter in the freezer for about 15-20 minutes before I start.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. Prepare the tart dough: In a bowl, combine the grated cold butter, flour, egg, sugar, and salt. Gently mix everything together – don’t overwork it! You want it to come together without becoming too kneaded. If it’s too dry, add a tablespoon or two of cold water. Once it forms a dough, wrap it up and refrigerate for at least an hour.
2. Preheat & Roll: Preheat your oven to 180°C (356°F). On a lightly floured surface (or parchment paper!), roll out the chilled dough. It should be about 3mm thick. Carefully transfer it to a greased 23cm tart pan. Gently press the dough evenly into the edges.
3. Blind Bake: This is important to prevent a soggy bottom! Cover the dough with parchment paper and fill it with baking beans (or dried rice). Bake for 15 minutes. Then, remove the beans and parchment and bake for another 10 minutes, until the crust is golden brown. Let it cool completely.
4. Make the Filling: While the crust cools, let’s make the filling. In a pan, cook the chopped strawberries, sugar, and a pinch of salt over medium heat until the strawberries are soft and juicy. Stir in the vanilla essence. Let it cool, then gently mix in the hung yogurt.
5. Assemble & Chill: Spread the strawberry-yogurt filling into the cooled tart shell. Arrange fresh strawberries on top – get creative with the design! For an extra chill, pop it in the fridge for an hour before serving. But honestly, it’s delicious right away too!

Expert Tips

Here are a few things I’ve learned along the way to help you make the perfect tart:

• Preventing a Soggy Crust: Blind baking is crucial! And make sure your filling isn’t too wet.
• Strawberry Filling Consistency: If your filling seems too runny, add a tablespoon of cornstarch to the strawberry mixture while cooking.
• Blind Baking Success: Using baking beans really helps the crust keep its shape. If you don’t have any, dried rice works in a pinch!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based butter and yogurt. Coconut yogurt works beautifully!
• Gluten-Free Adaptation: Substitute the all-purpose flour with a gluten-free flour blend.
• Spice Level: My friend Priya loves adding a tiny pinch of cardamom to the strawberry filling for a warm, fragrant twist.
• Festival Adaptations: This tart is perfect for a Summer Solstice celebration or a berry festival! You could even decorate it with edible flowers.

Serving Suggestions

This tart is lovely on its own, but here are a few ideas to elevate it:

• A dollop of whipped cream or a scoop of vanilla ice cream.
• A sprinkle of chopped pistachios or almonds.
• A drizzle of honey or maple syrup.
• Served with a cup of chai or a refreshing glass of lemonade.

Storage Instructions

Leftovers (if there are any!) can be stored in the fridge for up to 2 days. The crust might soften slightly, but it will still be delicious.

FAQs

Let’s answer some common questions:

1. Can I use frozen strawberries for this tart?

You can, but fresh strawberries will give you the best flavor and texture. If using frozen, thaw them completely and drain off any excess liquid before cooking.

2. What is hung yogurt and how do I make it?

I mentioned it earlier, but it’s yogurt that’s been strained to remove the whey. Simply line a sieve with muslin cloth, place the yogurt inside, and let it drain in the fridge for a few hours.

3. Can this tart be made ahead of time?

Yes! You can make the crust and the filling a day ahead and store them separately in the fridge. Assemble the tart just before serving.

4. How do I prevent the tart crust from shrinking during baking?

Blind baking and chilling the dough well are key. Also, avoid stretching the dough when pressing it into the tart pan.

5. Can I substitute the all-purpose flour with whole wheat flour?

You can, but the texture will be slightly denser. I recommend using a blend of all-purpose and whole wheat flour for a healthier option.

6. What’s the best way to get a perfectly flaky tart crust?

Cold butter, gentle mixing, and chilling the dough are the secrets! Don’t overwork the dough, and keep everything cold.

Enjoy baking (and eating!) this delightful Strawberry Yogurt Tart. I hope it brings a little sunshine to your day! Let me know how it turns out in the comments below.