Yogurt Lemon Tart with Rosemary

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Greek yogurt can be replaced with homemade: add a jar of Activia to 1 liter of warm milk and keep it warm for 10–12 hours. The finished yogurt should be placed in a sieve lined with two layers of cheesecloth and left for a couple of hours to remove excess liquid.

Ingredients

Brown Sugar - 6.3 oz
Fresh Rose Hips - 1 tablespoon
Salt - a pinch
Butter - 5 tablespoons
Water - 3 tablespoons
Farm fresh eggs - 2 pieces
Natural Yogurt - 8 fl oz
Meyer Lemon Juice - 4 fl oz
Citrus Zest Mix - 1 teaspoon
Wheat Flour - 10.6 oz

Step by Step guide

Step 1

To prepare the dough, mix the flour, 3 tablespoons of brown sugar, and finely chopped rosemary. Add a pinch of salt and well-chilled diced butter. Mix well, add ice water, and knead again. The dough should be crumbly and loose.

Step 2

Place the dough in the center of a greased tart pan and press it out to the edges with your fingers to completely cover the sides of the pan. Place the pan in a preheated oven at 356°F for 15 minutes. After 15 minutes, place the pan on a rack and cool for about 5 minutes.

Step 3

Meanwhile, let's prepare the filling. In the Greek yogurt, add 0.5 cup of sugar, eggs, lemon juice, and zest. Whisk the mixture thoroughly.

Step 4

Pour the filling into the tart shell and bake at the same 356°F for 25–30 minutes. When gently shaken, the filling of the finished tart should behave almost like jelly.