Yoghurt and berry tart with a wholemeal base
Our yoghurt and berry tart is perfect for serving up a delicious sweet treat at your next get-together.
Made with Greek yoghurt, it’s teeming with wellbeing wins. Greek yoghurt is an easy and delicious way to support your gut health and adding your daily dose of probiotics. Probiotics are the gut-friendly bacteria that have numerous benefits for various areas of our health and wellbeing. This includes maintaining healthy gut movements, promoting immunity and lowering cholesterol.
This yoghurt and berry tart works well as a delicious pud, but also goes down a treat as a tasty, festive brunch dish. Serve with a sprinkling of icing sugar or basil leaves for final fabulous flourish.
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- 2 tbsp coconut oil or butter
- 200g wholemeal flour
- 100g cold butter, cubed
- 25g poppy seeds
- 75ml cold water
- 1 egg, beaten to seal pastry
- 800g Greek yoghurt
- 1 tbsp orange blossom water
- 150g blackcurrants (frozen fruit is fine here)
- 150g raspberries
- 100g redcurrants to decorate (optional)
- Icing sugar and thyme or basil leaves to serve
- Melt the coconut oil or butter in a saucepan and pour into a 25cm loosebottomed tart tin, then spread round with kitchen paper to grease the tin.
- Make the dough by blitzing the flour and butter with 20g of the poppy seeds. Pulse in the cold water until the mixture forms a dough.
- Roll out on some lightly floured greaseproof paper to a large disc, then flip into the tart tin and gently press, leaving pastry overhanging the edge. This is a soft, delicate dough, so needs to be handled with care
- Put into the fridge for at least 45 minutes to chill. You can also make this a day ahead and leave overnight.
- Preheat the oven to 170°C/375°F/gas mark 5. Prick the dough all over with a fork then line with baking paper and fill with baking beans or rice.
- Bake in the oven for 15 minutes, remove the baking beans and paper, then brush the pastry all over with the beaten egg.
- Return to the oven and cook for a further 20 minutes, remove and leave to cool completely. When ready to serve, carefully remove the tart base from the tin and put on a serving plate.
- Whisk the yoghurt with the orange blossom water until smooth, then fill the tart case with the yoghurt and top with the berries. Dust with icing sugar and some more poppy seeds, plus a few thyme or basil leaves.