|Lovely Baked Yogurt Tart|
I chose to make my favorite pie crust by Nick Malgieri. It comes out perfect every time. The recipe can be found here. The pie crust gets blind baked, cooled, filled and then baked again. Blind baking is baking without the filling. I place parchment or foil into the pan covering the dough, then place pie weights over that, to prevent the crust from puffing up during baking. I used rice mixed with my pie weights but, you could use dried beans, too. The parchment is used to prevent the weights from imbedding into the dough during baking. That has happened to me!
|Delicious and beautiful…the filling has a custardy texture|
The filling consists of eggs and sugar being beaten till thick and light in color. Then mixing in 2 tablespoons of vanilla (that’s a lot of vanilla), yogurt and flour till well blended. The filling is then poured into the baked pie crust and berries are scattered over the filling. To finish this tart, before it goes into the oven, sprinkle a ring of roasted chopped almonds around the edge. I baked mine for about 40 minutes.
This tart came out beautiful…I think I’ll have to serve this one for the Fourth of July! Hope you all have a wonderful holiday weekend! Happy Fourth everyone!
|Ready to bake|
|Blind bake with weights…I used rice|
|Ready for second bake…with the filling|
|A perfect dessert for the Fourth of July|
|BAKED YOGURT TART Leslie Mackie|
For the Pie
Pie pastry for one crust pie
3 Large eggs
3/4 cup sugar
2 cups plain nonfat yogurt
2 tablespoons pure vanilla extract
3/4 cup all-purpose flour
1 1/2 cups fresh blackberries, blueberries, or raspberries
1/3 cup coarsely chopped toasted almonds
Confectioner's sugar, for dusting
Makes 8 servings
Working on a lightly floured surface, roll dough into a 1/4 inch thick, 12-inch round circle. Fit the dough into a 9-inch round pan with 1 1/2 inch high sides. Trim dough overhand to 1/2 inch all around. Fold it under itself and press edge to crimp in a zigzag pattern. Chill 30 minutes.Center rack in oven and preheat to 400°F. Fit a piece of parchment paper into the pan and fill with pie weights or dried beans. bake 25 minutes or until the crust is set and lightly browned. Remove weights and paper and let shell cool. Reduce oven heat to 325°F. Beat eggs and sugar on medium until thickened and pale. Ad the yogurt and vanilla extract, mix just until blended. Add the flour through a sifter, folding gently with a spatula. Pour yogurt filling into the cooled tart shell. Smooth top. Scatter fruit over the top, sprinkle chopped nuts around edge. Place tart on a pan and bake 40 minutes or until the top is golden brown. Transfer to a cooling rack. When cook, cover the top with plastic wrap and a cardboard cake circle. Invert the tart, remove the pan, and invert again onto a cardboard cake circle or serving platter. Remove plastic wrap. Dust with confectioner's sugar and serve.