If you are after an impressive yet simple to make, wholesome but mindblowingly tasty Christmas dessert without the hassle of slaving in the kitchen for hours or the fear of your creation tasting drab, read on…
I actually taste tested this recipe on my friend S and her husband and I’m happy to report that they both went for seconds while making sounds like “mmm” and “mmmmm”, which I hope they don’t mind me telling you about.
Now, the idea is very simple:
- Bake a lovely pastry shell for the tart, using simple pantry staples by following the below recipe (you can also use it to make a gorgeous and seriously quick red plum tart).
- Just before serving fill it with your choice of: 1) thick natural vanilla youghurt – I buy Evia as it is nicely thick and relatively low in sugar, 2) mascarpone mixed with a little whipped cream and vanilla sugar, 3) vanilla, or even better, chocolate custard with some gelatine to help it thicken a little, 4) or better still, thick natural vanilla youghurt mixed with some cocoa powder.
- Scatter with pitted fresh cherries soaked in Chambord (French wild raspberry liqueur) this step should help keep everyone merry.
- Top with your favourite berries.
- Add mint leaves for added freshness and festive colour splash if you like.
- And DO go back for seconds – this stuff is [mostly] good for you!
Drunken summer berry cherry yoghurt filled tart
The dough literally takes about 5 minutes to make so don’t be discouraged by the extent of the ingredient list… the rest is pretty much yoghurt and berries.
- 100g butter
- 1/2 cup sugar
- 2 cups flour
- 1tsp baking powder
- 1/2 egg
- 1/2 egg yolk
- 1/4 cup fresh cream
- 1 tsp vanilla essence
- butter for greasing
- 250g Evia vanilla yoghurt
- 20 cherries
- 3 tbsp Chambord
- 1 tbsp lemon juice
- mixture of your favourite berries and currants
Preheat oven to 170C (180 fan forced, 325F, gas mark 3). Grease a long loose bottom tart tin with some butter.
Cut cherries in half, twist and remove the pit. Add Chambord and lemon juice and allow to marinade until serving.
Chop butter with a knife, add sugar and work together with a fork until the sugar is mixed into the butter. Add the egg and yolk and cream and continue mixing until the mixture becomes smooth. Add in vanilla essence, half the flour and baking baking powder and mix to combine. Add the rest of the flour and bring the whole dough together into a ball with your hands. Roll out in between 2 sheets of baking paper to about 5mm thick.
Place pastry over the tin, with edges overhanging, press into the base and sides gently and cut off any excess by rolling the pin over the top of the tin (nice trick that one). Prick the base of the pastry around with a fork.
Bake for 25-30 minutes, or until the pastry is nice and golden brown. Allow to cool. Fill with your choice of yoghurt/custard/mascarpone, drunken cherries and berries just before serving.
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