Yogurt Lemon Tart with Rosemary
Baking and Desserts • European
Description
Greek yogurt can be replaced with homemade: add a jar of Activia to 1 liter of warm milk and keep it warm for 10–12 hours. The finished yogurt should be placed in a sieve lined with two layers of cheesecloth and left for a couple of hours to remove excess liquid.
Ingredients
- Brown Sugar 5 oz
- Fresh Rose Hips 1 tablespoon
- Salt a pinch
- Butter 5 tablespoons
- Water 3 tablespoons
- Farm fresh eggs 2 pieces
- Natural Yogurt 10 fl oz
- Meyer Lemon Juice 5 fl oz
- Citrus Zest Mix 1 teaspoon
- Wheat Flour 10 oz
Step-by-Step Guide
Step 1
To prepare the dough, mix the flour, 3 tablespoons of brown sugar, and finely chopped rosemary. Add a pinch of salt and well-chilled diced butter. Mix well, add ice water, and knead again. The dough should be crumbly and loose.
Step 2
Place the dough in the center of a greased tart pan and press it out to the edges with your fingers to completely cover the sides of the pan. Place the pan in a preheated oven at 355°F for 15 minutes. After 15 minutes, place the pan on a rack and cool for about 5 minutes.
Step 3
Meanwhile, let's prepare the filling. In the Greek yogurt, add 0.5 cup of sugar, eggs, lemon juice, and zest. Whisk the mixture thoroughly.
Step 4
Pour the filling into the tart shell and bake at the same 355°F for 25–30 minutes. When gently shaken, the filling of the finished tart should behave almost like jelly.
Step 5
The finished tart should be cooled well, preferably kept in the refrigerator for a few hours.
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