Saturday, July 6, 2013

TWD: Baked Yogurt Tart

The July 4th holiday weekend was very hot here in Connecticut.  We spent lots of time in the pool.  Lazy days of summer but there is always time for baking.

I set my sights on making this for the 4th as dessert.  We had family over and made pork tenderloin and ribs. I made the flaky pie crust dough the night before in the Cuisinart.  I rolled out the dough and blind-baked it.

Unfortunately due to rushing, I forgot to put the parchment under the beans and when I tried to remove the beans....disaster.

Good thing I keep store-bought dough in the freezer.

We had lots of fresh berries and peaches to add.  Here it is pre-baked.

And here is the final product.  I enjoyed this tart very much. I liked how light it was on a hot summer day.  It was like cheesecake without the heaviness.  Don't get me wrong, I like cheesecake but when it is 90 degrees out this really hits the spot.

Happy Independence Day Weekend!

Broad Brook Baker


  1. So glad you had some pie dough in the freezer! This does have a cheesecake like feel to it. I don't know why, but I was expecting more of a flan like texture - a creamy custard. It did have a pleasant lightness to it.

  2. yes, I liked the lightness of this too. Like cheesecake but without that heaviness and cheesiness that comes with cheesecake. I liked it a lot and will definitely be making this again. The assortment of fruit on top looks great!!

  3. This was pleasantly light.

    All that fruit looks so tempting...