The pastry chef at Lucques, Christina Olufson, has an amazing dessert blog that I learned about from Heather. Inspired to try making something outside my usual repertoire for a potluck brunch, I decided to make a version of her Greek yogurt tart.
I replaced her stunning homemade marmalade with some tart homemade strawberry-pluot jam (not pictured) I had on hand. Because my jam was so tart, I increased the sweetness of the yogurt custard a little to compensate. If you make this with store-bought jam, I’d recommend that you reduce the sugar in the custard to keep it balanced.
I also used a gluten-free homemade pastry crust that I had in the freezer, but this would be fantastic with a regular pastry crust. If you usually have a pastry crust in your freezer and keep jam in your fridge, this is a stupidly easy tart to make. Just make sure it to let it cool before you cut it. (Plus this one just tastes better when cool.)
Thanks for the inspiration, Christina!
Greek Yogurt Tart
- 3 eggs
- 11-12 oz. Greek yogurt (full fat is better)
- 3 tbsp. honey
- 1/3 c. brown sugar
For crust and filling:
- pastry crust (I used gluten-free crust)
- 1 c. berry jam or marmalade (home-made will taste the best)
Heat oven to 350F. Roll out pastry dough and press into greased pie or tart dish. (I only have a pie dish so that’s what I used!) Prick all over with a fork and pre-bake for 10 minutes or until crust is just beginning to puff.
Remove crust from oven, and spread a thick and even layer of jam over the bottom. Gently pour or ladle yogurt custard over the top to make a second layer. Place in the oven on the middle rack and bake for 40-50 minutes, or until the custard has slightly risen and turned golden on the edges. If you’re unsure, jiggle the pan to see if the custard has set. You should be able to press lightly on the top of the custard when it’s cooked and it should resist slightly.
Cool tart completely, cut into slices, and serve.