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