This creamy lemon yogurt tart has a shortcrust pastry base and is filled with an airy lemon mousse made of yogurt, lemon curd and whipped cream.
This lemon yogurt tart is a simple but stunning dessert. The filling is so creamy and light, full of lemon flavour. The tart is topped with soft and juicy macerated orange slices, and a little fresh mint.
It’s still winter in New Zealand, which is why this tart is making the most of seasonal citrus fruit.
Zingy lemon and sweet navel orange are a lovely pair, so I topped this tart with juicy orange slices.
The orange is macerated lightly in some lemon juice first to bring out the flavour and make it extra juicy.
If oranges aren’t your thing, this tart could also be topped with berries or kiwi fruit, or any fruit of your choice really! The lemon filling is very versatile and goes with nearly every fruit.
The pastry for this tart is a simple shortcrust pastry. A shortcrust pastry done well is the best! Buttery, flaky, so so good.
Cold butter is cut into flour, until it resembles coarse bread crumb pieces. Afterwards a little sugar and salt are added in, then it’s time for the liquids.
I have used egg and milk to bind the pastry. The egg is the main liquid, the milk is there just incase it needs a little more moisture. You want to keep the pastry on the dry side. Too much liquid is going to activate the gluten in the flour and you’ll end up with a chewier pastry as opposed to a light and flaky one.
Only use enough milk so it comes together into a ball.
Then the pastry needs to rest in the fridge for at least half an hour, before it’s rolled and pressed into a tart tin.
Then the pastry needs to be baked.
First step is a blind bake, where it’s covered with baking paper and some sort of baking weight. I use rice for this. I have a pot of dried rice I use over and over for this job.
The blind baking lets the tart dough do an initial bake without it puffing up.
Afterwards the weight is removed and the tart case is baked further until golden brown and cooked all the way through.
Then it needs to cool down completely, before the filling is spooned inside.
The lemon yogurt tart filling is made up of predominantly cream, yogurt and lemon curd.
The cream is whipped first, along with a little sugar and cornstarch, until stiff peaks form. The cornstarch is used as a cream stabiliser to help the tart set.
Then yogurt and lemon curd are folded through. I use a greek-style yogurt for the tart as it’s nice and thick. We make our own yogurt, so to make it thick I will let it sit in a cheesecloth for an hour, with a weight (like a plate) placed on top. This helps to drain out the whey and make the yogurt nice and creamy.
The lemon curd is homemade with my lemon curd recipe here. It’s zingy, lemony and so yum!
Setting the tart
Once the filling has been spooned into the tart shell, it needs to chill in the fridge for at least 2 hours.
The filling will always stay soft and airy, but that little bit of setting time helps to stabilise it more.
Once it has set, top it with the macerated oranges and fresh mint (or fruit of your choice!)
Have you made this lemon yogurt tart? Tag me and let me know! @home_grown_happinessnz
Creamy Lemon Tart with a Yogurt Mousse Filling
- 3 whole oranges peeled
- 1 medium lemon
- 2 tbsp granulated sugar
- 2 tbsp fresh mint shredded
- 1 1/2 cups all-purpose flour (225g)
- 120 grams butter cold and cut into cubes
- 1 tbsp granulated sugar
- 1/4 tsp salt (omit if using salted butter)
- 1 medium egg lightly beaten
- 1-2 tbsp milk cold
- 1 cup pouring cream (250ml)
- 1 1/2 tsp cornstarch
- 1 tbsp granulated sugar
- 1 cup greek yogurt unflavoured
- 1/2 cup lemon curd homemade or store-bought
- Slice the peeled oranges into 5mm slices. Lay them out in a dish.
- Squeeze over the juice of the lemon and sprinkle with the sugar. Cover the dish and place it in the fridge to sit while the rest of the tart is made.
- Using a food processor or a pastry cutter, cut the cold butter into the flour until it resembles coarse breadcrumbs. Stir in the sugar and salt.
- Tip in the lightly beaten egg and just enough milk so the mixture forms a stiff dough ball. Don't over knead it, it should just come together.
- Place the dough in a clean bowl and cover the bowl with a plate. Put the bowl in the fridge and let the dough chill for at least 30 minutes.
- Preheat the oven to 180°C (356°C), fan-bake.
- Grease a 23cm tart tin and lightly flour a bench.
- Place the dough on the floured bench and roll it out until it's about 5mm thick. Line the tart tin with the dough and trim off any excess. Prick the bottom of the pastry with a fork a few times, then place the pastry back in the fridge for 10 minutes to chill again.
- Take the tart tin from the fridge and cover it with a sheet of baking paper and fill the tin with baking weights (or rice).
- Bake the covered pastry for 10 minutes, then remove the baking paper and weights and continue baking the pastry for a further 10-15 minutes until golden brown and cooked through. Leave the pastry to cool.
- In a mixing bowl, beat the cream with the cornstarch and sugar until it holds firm peaks.
- Fold in the yogurt and lemon curd carefully.
- Tip the lemon mousse mixtue into the cooled tart case and place in the fridge for 2 hours to chill.
- Once the tart has chilled, arrange the macerated oranges over top (leaving the juice behind). Sprinkle with freshly shredded mint leaves.