Soft Fruit Tart with Yogurt Cream

Method15 steps

1. 1

   Step 1: Crack all 3 medium eggs into a bowl. Add the 150 g granulated sugar, 1 pinch salt and 1 tsp vanilla extract. Beat with an electric hand mixer until light and fluffy.

   Uses 3 medium eggs · 150 g granulated sugar · 1 pinch salt · 1 tsp vanilla extract

   
2. 2

   Step 2: Melt the 100 g unsalted butter and let it cool until lukewarm. Add it and the 140 ml whole milk to the beaten egg mixture from step 1. Mix until combined.

   Uses 100 g unsalted butter · 140 ml whole milk · Beaten egg mixture from step 1

   
3. 3

   Step 3: Add all 250 g all-purpose flour and 8 g baking powder to the wet mixture from step 2. Mix on low speed just until the batter is smooth and combined.

   Uses 250 g all-purpose flour for batter · 8 g baking powder · Wet mixture from step 2

   
4. 4

   Step 4: Preheat the oven to 180°C / 350°F. Grease a 27 cm / 10.5 inch sponge flan tin with fluted sides and a raised center, using extra butter. Dust it lightly with extra flour and tap out the excess.

   Uses Extra butter for greasing, as needed · Extra flour for dusting, as needed

5. 5

   Step 5: Pour all the batter from step 3 into the prepared tin from step 4 and spread it evenly. Bake at 180°C / 350°F for about 25 minutes, until the base is set and a skewer inserted into the cake comes out clean.

   Bake tart base · 25 minUses All batter from step 3

   
6. 6

   Step 6: Remove the baked base from step 5 from the oven and let it cool completely at room temperature in its tin. Prepare the cream in steps 7 and 8 while it cools.

   Uses Baked base from step 5

7. 7

   Step 7: While the base cools, put the cold 250 ml heavy whipping cream and 130 g powdered sugar in a bowl. Whip with an electric mixer until lightly thickened; stop before the cream becomes stiff.

   Uses 250 ml cold heavy whipping cream · 130 g powdered sugar

8. 8

   Step 8: Add all 250 g plain Greek yogurt and 200 g mascarpone to the lightly whipped cream from step 7. Mix until smooth and creamy, then keep refrigerated until the base is completely cool and ready to fill.

   Uses 250 g plain Greek yogurt · 200 g mascarpone · Lightly whipped cream from step 7

   
9. 9

   Step 9: Once the base from step 6 is completely cool, gently turn it out upside down onto a serving plate. Leave the hollow side facing up for the filling.

   Uses Completely cooled base from step 6

   
10. 10

    Step 10: Spread all the yogurt-mascarpone cream from step 8 into the hollow of the inverted base from step 9. Smooth the surface with a spatula.

    Uses All yogurt cream from step 8 · Inverted base from step 9

11. 11

    Step 11: Wash and dry about 10 strawberries, 1 green apple and 2 peaches. Hull and halve the strawberries. Core the apple and pit the peaches, then cut both into thin slices, leaving their skins on.

    Uses About 10 strawberries · 1 green apple · 2 peaches

12. 12

    Step 12: Squeeze the lemon and sprinkle its juice over the prepared fruit from step 11. Toss gently to coat the slices and halves without crushing them.

    Uses Juice of 1 lemon · Prepared fruit from step 11

13. 13

    Step 13: Arrange the lemon-coated fruit from step 12 over the cream-filled tart from step 10, alternating the fruits and colors.

    Uses Fruit from step 12 · Cream-filled tart from step 10

14. 14

    Step 14: Refrigerate the decorated tart from step 13 for at least 2 hours before serving, so the cream can firm up.

    Chill decorated tart · 120 minUses Decorated tart from step 13

15. 15

    Step 15: Cut the chilled tart from step 14 into 8 portions and serve. Keep the remaining tart covered in the refrigerator.

    Uses Chilled tart from step 14