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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.
Ingredients
For the Soft Tart Base
- 3 medium eggs
- 150 g granulated sugar - ¾ cup
- 1 teaspoon vanilla extract
- a pinch of salt
- 100 g unsalted butter - 3.5 oz, melted
- 140 ml whole milk - ½ cup + 1 tablespoon
- 250 g all-purpose flour - 2 cups
- 8 g baking powder - 2 teaspoons
For the Yogurt Cream
- 250 ml heavy whipping cream - 1 cup
- 130 g powdered sugar - 1 cup
- 250 g Greek yogurt - 1 cup
- 200 g mascarpone cheese - 7 oz
To Decorate
- 10 strawberries
- 1 green apple
- 2 peaches
- lemon juice of 1 lemon
Instructions
Make the Dough
- 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. Beat with an electric hand mixer until the mixture becomes light and fluffy.
- Add the melted butter and milk, then mix again until well combined.
- Add the flour and baking powder. Mix with the electric mixer on low speed until the batter is smooth and fully combined.
- 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
- 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
- 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.
- Spread the yogurt cream over the surface of the cake and smooth it out with a spatula.
- 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.
Nutrition
Serving: 100gCalories: 650kcalCarbohydrates: 72gProtein: 10gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 155mgSodium: 260mgPotassium: 278mgFiber: 3gSugar: 45gVitamin A: 1413IUVitamin C: 19mgCalcium: 201mgIron: 2mg
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