I’m a huge fan of yogurt, so when I saw this recipe for a Baked Yogurt Tart, I was ready to give it a try. Topped with fresh local strawberries, this was a delicious summer dessert.
The filling has nonfat yogurt, eggs, sugar, flour, and a whopping 2 tablespoons of vanilla. The filling goes into a partially baked pie crust , the fruit goes on top, and the whole thing is baked until it is set and lightly browned. If you have pie crust in your freezer like I did, this is quick and easy to make.
The end result was a soft, fluffy, light, very vanilla-y filling inside of a flaky pastry crust. Baking it with fruit was tasty, but this would also be good baked without fruit and topped with fresh fruit or a fruit sauce.
- I used an 8″ pie dish instead of the 9″ specified in the recipe, so I had some extra filling.
- I served it directly out of the baking dish rather than inverting it to remove it from the pan.
- In most cases, when a recipe says it is best served the day it is made, I think it’s perfectly fine the next day. This recipe, however, was by far at its best the day it was baked. After a night in the refrigerator, the texture and flavor couldn’t compare with the previous day (though if I had let it warm to room temperature, it possibly would have been better).