Spring comes alive in this beautifully impressive Whipped Yogurt Fruit Tart - a dessert as well-suited for brunch as it is for BBQs! Homemade lemon-lime curd and a whipped yogurt cheesecake filling sit in a shortcrust tart shell, then the whole thing is dressed up in the prettiest fruits of the season.
Course Dessert
Cuisine French
Keyword fruit tart
Prep Time 1 hourhour
Cook Time 40 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 8
Calories 401kcal
Author Erica
Ingredients
Shortcrust
1cupall-purpose flour
3tablespoonsgranulated sugar
¼teaspoonkosher salt
8tablespoonsunsalted buttercut into cubes and frozen
½teaspoonalmond extract
¼teaspoonlemon extract
Lemon-Lime Curd
¼cuplemon juice
¼cuplime juice
1 ½teaspoonslemon zest
½cupgranulated sugar
3large eggs
6tablespoonsunsalted buttercut into cubes
Whipped Yogurt
⅓cupNancy’s Greek Yogurt
⅓cupNancy’s Cream Cheese
3tablespoonshoney
2tablespoonsheavy cream
½teaspoonvanilla extract
Assorted mixed berries & sliced fruit
½cupapricot jam
1tablespoonwater
Instructions
Shortcrust
Add flour, sugar, and salt to a food processor and pulse to combine. Add cold butter and extracts to the flour mixture, then pulse until dough starts to come together but remains crumbly.
Transfer the dough directly onto a rectangle tart tin. Spread it to the edges, creating a thick rim and even bottom. Pierce the bottom of the tart shell with a fork, then chill in the freezer for at least 30 minutes.
Preheat oven to 375 degrees F. Bake shell for 20-25 minutes, or until the edges are golden brown. Remove from oven and allow to cool completely.
Lemon-Lime Curd
In a medium saucepan, whisk together lemon and lime juice, zest, eggs, and sugar. Cook the mixture over low to medium-low heat, stirring constantly, for 10-12 minutes, or until it thickens into a custard.
Remove the pan from the heat. Add butter, whisking constantly, until melted. Transfer the curd to a bowl, press plastic wrap against the surface of the curd, and chill in refrigerator for 30 minutes.
Whipped Yogurt
Combine yogurt, cream cheese, honey, heavy cream, and vanilla in a medium bowl. Using a whip attachment, mix on low speed to start to blend. Increase speed to high and whip until mixture is thick and fluffy, about 5 minutes.
To assemble the tart, spread cooled curd over the shell. Spoon whipped yogurt over curd and spread in an even layer. Top with your choice of fruit and berries.
Place apricot jam and water in small bowl and microwave 1 minute. Whisk mixture together well, then glaze fruit using a pastry brush.
Chill tart in refrigerator 2 hours or overnight before serving.