Fruit and Yogurt Custard Tart Recipe

Name: Fruit and Yogurt Custard Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 25 grams Cake flour; 50 grams Granulated sugar; 50 ml Milk; 2 Egg yolks (medium); 200 grams Plain yogurt; 1 tsp Butter (optional); 1 tsp Lemon juice; 2 drops Vanilla extract; 2 Canned peaches; 2 Canned pears; 2 Kiwi

Servings: persons

1
Even though the tart crust doesn't have a lot of butter, it's crispy!
2
Once the tart crust is baked, remove from the heat and let it cool.
3
In a dry pot, combine the sugar and sifted flour and mix with a small whisk.
4
Mix until there are no more lumps.
5
Add 50 ml of milk and mix until there are no more lumps.
6
(Make sure to sift the flour in Step 2.
7
If you don't, then it will become really lumpy).
8
Add the egg yolk and mix with a whisk.
9
Next, add the yogurt and mix well with the whisk.
10
When evenly mixed, turn on the heat to medium.
11
When it boils, use a rubber spatula to scrape the edges and the bottom while continuing to mix.
12
You must be very careful to scrape the bottom and sides because if you don't, the bottom will burn quite quickly!
13
When it begins to thicken, quickly switch back to a whisk and mix it all at once to remove the lumps.
14
When it starts to bubble, turn off the heat, add the butter, and melt it into the cream.
15
Pour the cream into a stainless steel bowl and cool the bottom over water.
16
While cooling, switch it to ice water and let cool.
17
Pour the yogurt custard cream into the tart crust and let chill in the refrigerator.
18
Arrange the fruit in a circular pattern, cut, and enjoy.
19
If you change the fruit, you can enjoy many kinds of tarts.
20
Strawberries, blueberries, raspberries, etc.
21
Please refer tofor the tart crust.
22
Even though there's not much butter, it's crispy!

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 25 grams Cake flour, 50 grams Granulated sugar, 50 ml Milk, 2 Egg yolks (medium), and more.

Yes, Fruit and Yogurt Custard Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fruit and Yogurt Custard Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions