Recipe for Yogurt Berry Tart / Tart Au Yogurt to celebrate the legendary Julia Child’s 100th birthday
In my early years of food blogging, I won the book ‘My Life in France’ for showcasing the best marketplace, and this foodblogger shipped this book to me all the way from Switzerland. I’ve read the book many times and it’s never failed to inspire me on how Julia found her life’s calling in her 40s, how she had never been interested in cooking until then, how she went on to write the most applauded cookbook of her times and went on to make the most watched cookery show of her time.
This is a simple recipe, by French cooking standards. I used a simple mix and ‘press-into-tin and bake’ crust recipe over one that needs resting and rolling. The filling itself it extremely easy-just good yogurt, eggs, sugar, flour topped with fruit and nuts of your choice. I was telling my fellow group members how this makes a perfect breakfast recipe, minus the crust.
Coming to the other two birthdays, it is the husband’s birthday today and we did a little ‘cake’ cutting ceremony over our morning tea and had it for breakfast. It is also India’s 65th Independence Day which makes this dessert fit three special occasions beautifully.
Recipe for baked yogurt berry tart with oatmeal crust
Serves 12-16
For the oatmeal crust:
Adapted from here
Julia Child's Yogurt Berry Tart
Ingredients
Method
- Line a 9" pie tin with a detachable base or a regular pie tin lined with foil. Grease the foil.
- In a large bowl, mix the flours, sugar, baking powder, salt till combined. Add melted butter and gently bring together everything. Tip this onto the pie tin and smoothen with fingers to line enter base and the side of the tin, pressing down with a flat bottomed cup to even it out and chill in the fridge or freezer for 10-15 minutes.
- Preheat oven at 170 C (325 F).
- Place a rack in middle of oven and bake this crust for 20 minutes, until nearly golden.
- Remove and brush with beaten egg all through and bake again for 5-7 minutes. This prevents the crust from becoming soggy.
- While the crust is baking, prepare the filling.
- In a large bowl, beat the eggs and sugar for 3-4 minutes till pale and thick. Lightly fold the yogurt and vanilla extract into this until mixed. Sieve the flour into this gently, folding it into the mix in batches. Once the crust is baked, pour the mix into it, it will reach almost to the top of the pan. Once you arrange the fruits in the center and nuts around the circumference, the tart is ready to go into the oven for 40 minutes at 170 C (325F), until lightly golden around the edges.
- Unmould with the foil or from the detachable base and chill in the fridge for 2 hours or so. Peel off foil and place on a cake tray, slice into wedges. Once such tart will yield 16 slices.
What fun ! You girls are awesome…Wish I could bake so beautifully…
Looks divine Nandita 🙂 and happy birthday to Sumanth!!ÂÂ
Looks lovely, and and you can never have too much of a good thing, like birthdays. :)Good to be back baking together. Already looking forward to the next one.
Yes, the next one is bit more challenging. Thanks for the handholding and inspiration 🙂
Thanks da, will convey your wishes.
Very much an amateur myself, Arch. A little enthusiasm and encouragement goes a long way
looks great and it was good baking with u girlsÂÂ
Oh yumm! I like the idea of a making a cheesecake at home, but the ingredients that go into it are a  huge put-off! Your tart looks great, what an idea for breakfast! :)ÂÂ
I can bet this tastes as good as a cheesecake and way healthier.
the tart looks super delicious & colorful Nandita and its amazing how all of you managed to make such different ones keeping the “Yogurt Tart” concept in tact.. Love the name – Sisterhood of The Traveling Cake Tins. So cute. Is it possible for me to join as well as it sounds fun to bake together. :-)~ Siri