Soft Fruit Tart with Yogurt Cream

This soft fruit tart with yogurt cream is a light and refreshing dessert, perfect for spring and summer gatherings. It’s inspired by the Italian “crostata soffice", a soft, cake-like tart. Despite its spectacular look, this tart is incredibly easy to prepare, much simpler than it seems!

The base is a soft and fluffy cake batter, baked in a classic tart pan with a raised edge that forms a hollow, perfect for holding fillings. Once baked and cooled, it’s flipped over and topped with a delicate yogurt cream, made with whipped cream and mascarpone for added richness and stability.

Then comes the fruit: I used green apple slices, peaches, and strawberries, but feel free to get creative with your favorite fruits. Just make sure they’re fresh and in season for the best flavor and texture.

Let the tart cool in the refrigerator for at least two hours before serving, so the yogurt cream sets beautifully. If you want to prepare it a little in advance, you can brush the fruit with a clear glaze to keep it shiny and fresh. In Italy, we often use a fruit gelatin spray, but clear piping gel works just as well!!

This Italian soft fruit tart with yogurt cream makes a perfect light dessert or a delightful snack, and it’s guaranteed to impress your guests every time.

Jump to:

• Ingredients
• Kitchen Tools and Equipment
• Instructions
• Storage
• Tips and Variations
• Recipe Card

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Ingredients

Prep Time: 20 Min | Chilling Time: 2 Hours | Cook Time: 25 Min | Serving: 8

NOTE: Ingredients for a 27 cm (10.5 inch) tart pan

FOR THE SOFT TART BASE

• 3 medium eggs
• 150 g (¾ cup) granulated sugar
• 1 teaspoon vanilla extract
• A pinch of salt
• 100 g (3.5 oz) unsalted butter, melted
• 140 ml (½ cup + 1 tablespoon) whole milk
• 250 g (2 cups) all-purpose flour
• 8 g (2 teaspoons) baking powder

FOR THE YOGURT CREAM

• 250 ml (1 cup) heavy whipping cream
• 130 g (1 cup) powdered sugar
• 250 g (1 cup) Greek yogurt
• 200 g (7 oz) mascarpone cheese

TO DECORATE

• About 10 strawberries
• 1 green apple
• 2 peaches
• Juice of 1 lemon

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Kitchen Tools and Equipment

Electric Hand Mixer: A hand mixer is essential for this recipe. You'll need it to beat the eggs and mix the cake batter, as well as to whip the cream for the yogurt filling.

Tart Pan: You’ll also need a special tart pan with a fluted edge and a raised center. This type of pan gives the soft tart its signature shape. You can find soft tart pans in non-stick metal (often called sponge flan tins) or flexible silicone versions, both of which work well.

Instructions

Make the Dough

Step 1) - For this amazing Soft Fruit Tart with Yogurt Cream, start by making the base of the tart. Crack the eggs into a bowl, then add the sugar, a pinch of salt, and the vanilla extract (I used powdered vanilla).

Beat with an electric hand mixer until the mixture becomes light and fluffy.

Step 2) - Add the melted butter and milk, then mix again until well combined.

Step 3) - Add the flour and baking powder. Mix with the electric mixer on low speed until the batter is smooth and fully combined.

Step 4) - Grease and flour a tart pan with fluted edges and a raised center (sponge flan tin), at least 27 cm (10.5 inches) in diameter.

Pour in the batter and spread it evenly. Bake in a preheated oven at 180°C (350°F) for about 25 minutes. When done, remove from the oven and let it cool completely at room temperature.

Make the Yogurt Cream

Step 5) - While the cake is cooling, prepare the yogurt cream with heavy whipping cream, Greek yogurt, and mascarpone.

Place the whipping cream and powdered sugar in a bowl and whip with an electric mixer for a few minutes. The cream should be whipped, but not too stiff — just lightly whipped.

Add the Greek yogurt and mascarpone, then mix again until you get a smooth, creamy consistency.

Assemble the Soft Fruit Tart with Yogurt Cream

Step 6) - Once the cake base has completely cooled, gently turn it upside down onto a serving plate. Do not flip it again — the bottom of the cake will now be the top.

Step 7) - Spread the yogurt cream over the surface of the cake and smooth it out with a spatula.

Step 8) - Now prepare the fruit for decoration. Slice the peach and apple thinly, and cut the strawberries in half.

Sprinkle the fruit with lemon juice to prevent it from browning.

Finally, arrange the fruit slices on top of the tart, alternating colors and types to create a decorative pattern.

Your beautiful and delicious soft fruit tart with yogurt cream is ready! Chill in the refrigerator for at least two hours before serving.

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• Italian Grape Tartlets Recipe with Pastry Cream
• Fig and Ricotta Tart
• Italian Cheesecake recipe
• Italian Fruit Tart | Crostata di frutta
• Summer Fruit Tiramisu

Storage

For the best presentation and freshness, this Soft Fruit Tart with Yogurt Cream is best enjoyed within 3 to 4 hours of assembling. This way, the fruit stays vibrant and the cream keeps its perfect texture.

However, you can store it in the refrigerator for up to 2 to 3 days. Just make sure to cover it well with plastic wrap or place it in an airtight container to prevent it from drying out or absorbing other odors.

If you're making it ahead of time, here’s a TIP:

Brush the fruit with a clear glaze or a little neutral gelatin to keep it from drying or turning brown, especially apples and peaches. This helps the tart look fresh and glossy even after a few hours.

Avoid freezing the tart, as the texture of both the cream and fruit may become watery and unappealing after thawing.

Tips and Variations

Alternative Fillings: In the summertime, when temperatures are high, yogurt cream is a great choice. It’s lighter, less sweet, and more refreshing than other fillings. However, you can customize the tart with other delicious options like classic pastry cream, mascarpone cream, or even diplomat cream, depending on your taste.

Why Use Greek Yogurt: For this recipe, I used Greek yogurt because it’s thicker and creamier than regular yogurt, with less liquid content. This helps keep the cream stable, especially in warm weather.

Regular Yogurt in Winter: During the colder months, you can also use regular plain yogurt if you prefer.

The Role of Mascarpone: Mascarpone gives the cream a richer texture and helps it hold its shape better.

Choosing the Right Fruit: Feel free to use your favorite fruits, but try to mix colors for a visually appealing result. Avoid fruits that are overly ripe or release too much liquid, like watermelon or melon.

Fruits to Avoid: Stay away from fruits that brown quickly, such as bananas and pears.

Prevent Browning: Toss the sliced fruit in a bit of lemon juice to slow down oxidation and keep it looking fresh.

Make It Ahead of Time: If you want to prepare the tart in advance or serve it the next day, brush the fruit with a clear glaze or fruit gelatin to keep it looking perfect.

With these simple precautions, your Soft Fruit Tart with Yogurt Cream will slice beautifully, hold together well, and impress everyone with its taste and appearance!

Recipe Card