Strawberry Yogurt Mascarpone Tart

Recipe from What's For Lunch, Honey? 


For the pastry crust

150g all-purpose flour
1/2 teaspoon lemon zest, preferably organic lemon
60g fine sugar
1 vanilla bean, insides scraped
80g butter, softened
30g almonds, peeled and finely ground
1 egg
1 tablespoon cold water

For the filling

200g Greek yogurt
250g mascarpone
40g icing sugar
3 tablespoons lemon juice
3 gelatin leaves

For the topping

750g strawberries
3 tablespoons strawberry jam
Handful of pistachios, chopped (optional)


  1. To make the pastry crust place all the ingredients in a bowl and using your hands knead into a nice smooth dough. Cover in plastic wrap and put the dough into the refrigerator for approx. 2 hours.

  2. Pre-heat oven to 180 degrees C.

  3. On a clean surface sprinkle some flour and roll out the pastry to fit a round tart form (26 cm diameter). Press the pastry up the sides and with a fork pierce several holes into it. Cover with some baking paper, fill with pie weights or dried beans and blind bake in the oven for approx. 10 minutes. Remove the baking paper and pie weights/beans carefully and bake the pie crust for another 5 minutes. Take out and allow to cool slightly in the form.

  4. Soak the gelatin for approx. 5 minutes.

  5. In a clean bowl mix together yogurt, mascarpone, icing sugar and lemon juice.

  6. Take 2 tablespoons of the yogurt-mascarpone mixture and gently warm in a saucepan. Squeeze out the water from the gelatin and dissolve in the mixture. Add another 2 tablespoons of the yogurt mixture to the saucepan and stir. Finally pour the entire mixture into the bowl with the rest of the yogurt-mascarpone mixture. Stir to incorporate well.

  7. Pour the filling into the pie crust and place in the fridge to set – approx- 2 hours.

  8. In the meantime, wash and hull the strawberries. Cut into halves. When the tart is ready remove from fridge and set the strawberries close together over the yogurt-mascarpone filling.

  9. Heat the strawberry jam gently in a saucepan to make it easier to spread. Then drizzle over the strawberries and allow to set.

The Food Guide_1

 Food Guide tips:

- How to select and store strawberries

- Versatile almonds

Blind Bake:

Pie crusts and shortcrust pastry need to be partially pre-cooked to prevent them from getting soggy when the moist fillings are added. This process is called blind baking. It basically seals the surface and keeps the pastry case crisp and flakey.

The basic way to blind bake is simply covering your pastry dough, after it has been rolled out and lined the tart, with a sheet of baking/parchment paper and then filling with dried beans or rice. One can buy special pie weights at the stores but in my opinion dried beans do the trick very well. I have a bag full of kidney beans that I re-use a few times for blind baking.