Baked Yogurt Tart Recipe with Figs and Blueberries Recipe(With Eggless Recipe Option)
A vegetarian Continental recipe with brown sugar (demerara sugar), instant oats (oatmeal) - powdered, all purpose flour (maida). Ready in 3h 30m, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
34 steps- 1
To begin making the Baked Yogurt Tart Recipe with Figs & Blueberries, we will first make the crustGrease a 9 inch Pie Pan with a detachable base with butter and keep aside
butter - chilled(100 grams)fresh figs - chopped(1 cup)blueberries(1/2 cup) - 2
In a large bowl, mix together the flour, powdered oats, baking powder, salt and sugar
brown sugar (demerara sugar)(1/4 cup)instant oats (oatmeal) - powdered(1 cup)all purpose flour (maida)(1 cup)baking powder(1/2 teaspoon)salt(1/2 teaspoon)icing sugar(1/4 cup)all purpose flour (maida)(3/4 cup)nutmeg powder(1/2 teaspoon) - 3
Add the chilled butter to the flour mixture
all purpose flour (maida)(1 cup)butter - chilled(100 grams)all purpose flour (maida)(3/4 cup) - 4
Use your hands and bring together to make a coarse crumb mixture
- 5
Add a tablespoon of chilled water at a time and bring together all the crust ingredients to make a firm dough
butter - chilled(100 grams) - 6
Knea for about 5 minutes
- 7
Wrap the dough in a cling wrap and refrigerate it for about 1 hour
- 8
This process helps in getting a flaky crust for the pie
- 9
After an hour, bring the dough out, place it on the well dusted and floured platform
all purpose flour (maida)(1 cup)all purpose flour (maida)(3/4 cup) - 10
Roll the dough out to fit the pie pan
- 11
Once rolled out, lift and place the pie crust dough on the pie pan, press it down and once again refrigerate it for about 20 to 30 minutes
- 12
In the meanwhile preheat the Oven to 170 degree Celsius
- 13
After about 20 minutes, prick the crust with fork all over and place the crust in the preheated oven
- 14
we will prebake the oat pie crust for about 15 mins
- 15
After about 10 minutes of baking, remove the crust from the oven and brush it with one egg(honey or milk) and put it back in the oven for about 7 mins till it looks set and all shiny
baking powder(1/2 teaspoon)whole egg - beaten for basting (or honey and milk)(1) - 16
You will notice that the crust has a golden brown and is crisp from the edges
brown sugar (demerara sugar)(1/4 cup) - 17
Note: If you don't want to use the egg, then you can mix a tablespoon of milk and honey and using a brush, smear it all over the crust
whole egg - beaten for basting (or honey and milk)(1) - 18
This process will also give the crust a light golden finish
- 19
Once the oat pie crust is baked, remove it from the oven and allow it to cool completely
- 20
We will now proceed to prepare the Yogurt filling for the baked pie crust
- 21
In a large bowl, beat the eggs and sugar for 3 to 4 minutes till pale and thick
brown sugar (demerara sugar)(1/4 cup)icing sugar(1/4 cup) - 22
Gently fold the yogurt mixed with zest, vanilla extract, nutmeg powder into this until well combined
baking powder(1/2 teaspoon)vanilla extract(1 teaspoon)lemon zest(1)nutmeg powder(1/2 teaspoon) - 23
Sieve the flour into the yogurt mixture gradually in three batches, folding it while you go along
all purpose flour (maida)(1 cup)all purpose flour (maida)(3/4 cup) - 24
Take care not to over beat the yogurt, as it will have a tendency to become thin
- 25
Once the flour is combined well, pour the mixture into the pre-baked tart, arrange the fruits in the center and put it back into the oven to bake at 170 C for about 30 to 35 minutes till the edges start to turn golden brown and the mixture looks set
brown sugar (demerara sugar)(1/4 cup)all purpose flour (maida)(1 cup)all purpose flour (maida)(3/4 cup) - 26
When you shake the pie pan, you will notice only the center wobbles a little but over all the pie will be set
- 27
Once you notice this, remove the pie from the oven and cool completely
- 28
Once the pie is cooled, refrigerate the pie for at least 6 hours before you are ready to serve
- 29
Note: If you plan to make this eggless (egg free), then omit the egg and the baking process after that
baking powder(1/2 teaspoon) - 30
Combine the yogurt, sugar, vanilla, nutmeg powder along with 2 teaspoons of agar agar or gelatine (dissolved in very little water)
brown sugar (demerara sugar)(1/4 cup)baking powder(1/2 teaspoon)icing sugar(1/4 cup)vanilla extract(1 teaspoon)nutmeg powder(1/2 teaspoon) - 31
Add the agar agar mixture to the yogurt and combine it well
- 32
Pour the mixture into the prebaked tart crust, top it with fruits and refrigerate until it is set
- 33
Once it is set the pie is ready to be served
- 34
Serve the Baked Yogurt Tart Recipe with Figs & Blueberries Recipe(With Eggless Recipe Option) up at tea-time or at your next dinner party
fresh figs - chopped(1 cup)blueberries(1/2 cup)
Rate this recipe
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Baked Yogurt Tart Recipe with Figs and Blueberries Recipe(With Eggless Recipe Option)
A vegetarian Continental recipe with brown sugar (demerara sugar), instant oats (oatmeal) - powdered, all purpose flour (maida). Ready in 3h 30m, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
34 steps- 1
To begin making the Baked Yogurt Tart Recipe with Figs & Blueberries, we will first make the crustGrease a 9 inch Pie Pan with a detachable base with butter and keep aside
butter - chilled(100 grams)fresh figs - chopped(1 cup)blueberries(1/2 cup) - 2
In a large bowl, mix together the flour, powdered oats, baking powder, salt and sugar
brown sugar (demerara sugar)(1/4 cup)instant oats (oatmeal) - powdered(1 cup)all purpose flour (maida)(1 cup)baking powder(1/2 teaspoon)salt(1/2 teaspoon)icing sugar(1/4 cup)all purpose flour (maida)(3/4 cup)nutmeg powder(1/2 teaspoon) - 3
Add the chilled butter to the flour mixture
all purpose flour (maida)(1 cup)butter - chilled(100 grams)all purpose flour (maida)(3/4 cup) - 4
Use your hands and bring together to make a coarse crumb mixture
- 5
Add a tablespoon of chilled water at a time and bring together all the crust ingredients to make a firm dough
butter - chilled(100 grams) - 6
Knea for about 5 minutes
- 7
Wrap the dough in a cling wrap and refrigerate it for about 1 hour
- 8
This process helps in getting a flaky crust for the pie
- 9
After an hour, bring the dough out, place it on the well dusted and floured platform
all purpose flour (maida)(1 cup)all purpose flour (maida)(3/4 cup) - 10
Roll the dough out to fit the pie pan
- 11
Once rolled out, lift and place the pie crust dough on the pie pan, press it down and once again refrigerate it for about 20 to 30 minutes
- 12
In the meanwhile preheat the Oven to 170 degree Celsius
- 13
After about 20 minutes, prick the crust with fork all over and place the crust in the preheated oven
- 14
we will prebake the oat pie crust for about 15 mins
- 15
After about 10 minutes of baking, remove the crust from the oven and brush it with one egg(honey or milk) and put it back in the oven for about 7 mins till it looks set and all shiny
baking powder(1/2 teaspoon)whole egg - beaten for basting (or honey and milk)(1) - 16
You will notice that the crust has a golden brown and is crisp from the edges
brown sugar (demerara sugar)(1/4 cup) - 17
Note: If you don't want to use the egg, then you can mix a tablespoon of milk and honey and using a brush, smear it all over the crust
whole egg - beaten for basting (or honey and milk)(1) - 18
This process will also give the crust a light golden finish
- 19
Once the oat pie crust is baked, remove it from the oven and allow it to cool completely
- 20
We will now proceed to prepare the Yogurt filling for the baked pie crust
- 21
In a large bowl, beat the eggs and sugar for 3 to 4 minutes till pale and thick
brown sugar (demerara sugar)(1/4 cup)icing sugar(1/4 cup) - 22
Gently fold the yogurt mixed with zest, vanilla extract, nutmeg powder into this until well combined
baking powder(1/2 teaspoon)vanilla extract(1 teaspoon)lemon zest(1)nutmeg powder(1/2 teaspoon) - 23
Sieve the flour into the yogurt mixture gradually in three batches, folding it while you go along
all purpose flour (maida)(1 cup)all purpose flour (maida)(3/4 cup) - 24
Take care not to over beat the yogurt, as it will have a tendency to become thin
- 25
Once the flour is combined well, pour the mixture into the pre-baked tart, arrange the fruits in the center and put it back into the oven to bake at 170 C for about 30 to 35 minutes till the edges start to turn golden brown and the mixture looks set
brown sugar (demerara sugar)(1/4 cup)all purpose flour (maida)(1 cup)all purpose flour (maida)(3/4 cup) - 26
When you shake the pie pan, you will notice only the center wobbles a little but over all the pie will be set
- 27
Once you notice this, remove the pie from the oven and cool completely
- 28
Once the pie is cooled, refrigerate the pie for at least 6 hours before you are ready to serve
- 29
Note: If you plan to make this eggless (egg free), then omit the egg and the baking process after that
baking powder(1/2 teaspoon) - 30
Combine the yogurt, sugar, vanilla, nutmeg powder along with 2 teaspoons of agar agar or gelatine (dissolved in very little water)
brown sugar (demerara sugar)(1/4 cup)baking powder(1/2 teaspoon)icing sugar(1/4 cup)vanilla extract(1 teaspoon)nutmeg powder(1/2 teaspoon) - 31
Add the agar agar mixture to the yogurt and combine it well
- 32
Pour the mixture into the prebaked tart crust, top it with fruits and refrigerate until it is set
- 33
Once it is set the pie is ready to be served
- 34
Serve the Baked Yogurt Tart Recipe with Figs & Blueberries Recipe(With Eggless Recipe Option) up at tea-time or at your next dinner party
fresh figs - chopped(1 cup)blueberries(1/2 cup)
Rate this recipe
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