Yogurt tart….. a simple and fresh recipe for last summer days.
A sablé Bretonne crust for the bottom, a white chocolate ganache and yogurt and lemon mousse half spheres to complete.
The tart is decorated with meringues and white chocolate crispearls.
Yogurt tart, simple and delicate in taste, perfect for a dinner with friends.
- 4 medium (80 g) egg yolks
- 1/2 cup (100 g) superfine granulated sugar
- 1/2 cup + 1 tbsp (125 g) very soft unsalted butter
- 1 cup (125 g) pastry flour
- 2 g Fleur de sel
- 1.5 g baking powder
- Zest from 1 lemon
White chocolate ganache
- 8.5 oz (240 g) white chocolate (Zéphir Cacao Barry)
- 1/2 cup + 2 tsp (140 g) heavy cream
- 1/2 cup less 1 tbsp (120 g) plain greek yogurt
- 2 tbsp (30 g) superfine granulated sugar
- 1 tbsp (15 g) fresh lemon juice, sifted
- 1 cup (240 g) heavy cream
- 3.6 g gelatin sheets or powder, 200 bloom
- Gold powder
- White chocolate Crispearls
In the bowl of a stand mixer fitted with whisk attachment, whip egg yolks with sugar.
Change the whisk with paddle, add sifted flour with baking and salt, vanilla and soft butter.
Combine until you get a smooth dough.
Refrigerate for 8 hours.
Roll the dough 6/8 mm thick and refrigerate for a further hour.
Heat fan oven at 320F - 160°C.
With an 8 inches (20 cm.) pastry ring, cut a round disc from the dough.
Leave the dough inside the ring and bake for 20/25 minutes.
Sprinkle with Mycryo cocoa butter and let completely cool.
White chocolate ganache
Melt chocolate in the microwave.
Heat heavy cream until 180F - 80°C and pour in 3 batches over the chocolate.
Stir with a rubber spatula until shiny.
Let the ganache cool until 90F - 30°C before using.
Soak gelatin in cold water.
Heat a small amount of yogurt with sugar until 140F - 60°C.
Out of the heat, add soaked gelatin and stir to melt.
Add lemon juice, remaining cold yogurt and stir to combine.
Whip the cream until soft peaks form and combine with yogurt mixture.
Fill a pastry bag with yogurt mousse and pipe in half spheres moulds, different in diameter (1 inch, 1.5 inches, 2 inches).
Refrigerate, then freeze.
Leave the sable Breton inside the ring and add an acetate strip.
Pour the white chocolate gauche over the biscuit, refrigerate then freeze for a couple of hours.
Place in a nice way the spheres over the ganache.
Refrigerate for 6 hours to allow the mousse and the ganache to be thawed.
Decorate with white chocolate crispearls and meringues.
I suggest to use lime juice instead of lemon juice.