Baked greek yoghurt tart with summer berries

A delicious, moist tart with baked Greek yoghurt and summer berries, with the texture of a light cheesecake. The yoghurt filling is very simple to make – it is simply a matter of mixing the ingredients together. A small amount of golden syrup or honey gives the tart a pleasant aroma. All the small fruits of late summer work well here: raspberries (yes, they are still around!), blackberries or blueberries. Highly recommended!

Ingredients for the pastry crust:

• 220 g plain flour
• 90 g butter, cold and diced
• 30 g lard*, cold and diced
• 3 tablespoons icing sugar
• a pinch of salt
• 3 tablespoons cold water

Sift the flour, add the butter and lard, and chop together quickly with a knife until the mixture resembles breadcrumbs. Add the icing sugar, salt and water, then quickly knead into a dough (alternatively, use a food processor). Shape the dough into a ball, flatten slightly, wrap in cling film and chill in the refrigerator for at least 60 minutes.

Prepare a 25 cm tart tin: grease it with butter and dust with flour, shaking out any excess.

Once chilled, roll out the pastry on a sheet of baking parchment to a thickness of approximately 3 mm. Transfer it, together with the parchment, over the tart tin, invert it, gently peel away the parchment and line the tin with the pastry. Place a sheet of baking parchment over the pastry and fill with ceramic baking beans to weigh it down (dried beans or rice can also be used).

Blind bake the pastry at 190°C for 15 minutes. Then remove the parchment and weights and bake for a further 20 minutes, or until deeply golden brown (the pastry should be almost completely baked through, as the filling is very liquid). Remove from the oven.

Ingredients for the yoghurt filling:

• 600 ml Greek yoghurt or natural yoghurt
• 3 large eggs
• 2 tablespoons plain flour
• 1 tablespoon vanilla bean paste or the seeds from 1 vanilla pod
• ¾ cup icing sugar (or more, to taste)
• 1½ tablespoons golden syrup or honey

All ingredients should be at room temperature.

Place all the ingredients into a bowl and whisk thoroughly until smooth and fully combined. Pour the yoghurt filling (it will be very liquid) onto the baked pastry crust.

Place into an oven preheated to 190°C and bake for approximately 30 minutes. In the baked tart, the yoghurt filling should be set across the entire surface, especially in the centre. Remove from the oven and leave to cool. Chill in the refrigerator for 2 hours.

In addition:

• 200 g blackberries
• 200 g blueberries
• icing sugar, for dusting

Arrange the fruit over the tart and dust with icing sugar.

The baked Greek yoghurt tart with summer berries can be stored at room temperature.

* Lard makes the pastry more crumbly, but it can be replaced with additional butter.

Enjoy!