Yoghurt Custard Tart Recipe

yogurt custard


  • Prep: 90 mins
  • Cook: 60 mins
  • Total: 150 mins
  • Yield: 12 servings
  • Cooking Method: Baking
  • Recipe Cuisine: British


  • Ingredients For Tart:
  • 8tablespoonsSweet Butter (melted)
  • 2tablespoonssugar
  • 3/4 teaspoonpure vanilla extract
  • 1/4teaspoonsalt
  • 1/8teaspooncardamom seeds
  • 1organic orange
  • 1cupall-purpose
  • IngredientsFir Filling & Garnish:
  • 3large eggs
  • 1teaspoonpure vanilla extract
  • 1 1/2cupsGreek Yogurt
  • 1egg yolk
  • 2tablespoonspistachios (chopped)
  • 1tablespoonpine nuts (toasted )
  • 4dates (pitted, slivered, and sliced)
  • 1cinnamon stick
  • a handful of pomegranates arils
  • 2-3tablespoonshoney

There’s nothing quite like yoghurt custard to satisfy your sweet tooth. This tasty yoghurt custard Tart has healthy and delicious flavors. This is an excellent homemade tart recipe that can be made in a blink of an eye.

This tart has a buttery, crunchy crust. Afterward, it will be filled with tangy yogurt custard. It is a match made in heaven. With a hot cup of coffee, you will feel the perfection.

This yoghurt custard Tart is a fantastic choice for friendly gatherings or afternoon snacks. It is satisfying for everyone, and you will receive lots of compliments.


Step 1

A tasty Yogurt Custard Tart needs a perfect crust. To make the crust for this easy tart, position a rack in the lower third of the oven. Preheat the oven to 350F°(176°C).

Step 2

In a medium bowl, combine the Sweet Butter with sugar, vanilla, salt, and cardamom. Zest half of the orange with a zester and add it to the bowl. Add the all-purpose flour and mix until the yogurt custard tart mixture is well blended. If your dough seems too soft and gooey, let it stand for a few minutes, and it will firm up eventually.

Step 3

Press the dough evenly over the bottom and up the sides of an ungreased fluted tart pan with a removable bottom. Make a thin layer. If there is too much dough, press the dough into the corners of the pan and evenly up the sides. You need to square off the top edges instead of leaving them tapered.
Now, place the pan on a cookie sheet if you are going to bake it right away. If not, you can cover the pan and refrigerate it for up to three days.

Step 4

Place the tart crust in the preheated oven and bake it until the crust looks golden and fully baked. It takes about 20 to 25 minutes. After 15 minutes, check to see if the dough has puffed up from the bottom of the pan.
If it has, lifts it and gently slam the cookie sheet down to settle the easy tart dough. You can also press the dough with the back of a fork and prick it a few times to avoid puffing.

Step 5

Meanwhile, you can make a delicious filling for your delicious Yogurt Custard Tart. Choose a medium bowl and whisk the eggs and vanilla extract.
Add in the Greek Yogurt. Keep the adding order of the ingredients. This way, you will have a fluffy and smooth filling. It is better to mix the yogurt with the eggs.

Step 6

Once the easy tart crust is ready, remove it from the oven and turn the temperature down to 148°C (300°F). Brush the bottom of the crust with beaten egg yolk to make a thin coating. Place the crust in the oven for 1 minute to set the yolk fully. 

Step 7

Remove the crust from the oven again. Add the yoghurt custard tart filling into the hot crust and spread it evenly. Return the tart to the oven and bake it until the filling is fully set about the edges. It takes about 15 to 20 minutes. Check the tart, especially on the last few minutes, to prevent over-baking. You want it to be silky and smooth.

Step 8

Let the Yogurt Tart in the pan on a rack. Refrigerate it for about 3 hours if not served right away.
To finish your tart in the best way, scatter the nuts and date slivers over the tart in an attractive random way. Grate a little cinnamon stick over the top and a bit of orange zest. Now sprinkle the pomegranate arils if you like.

Step 9

Serve this gorgeous yoghurt custard tart with a bit of honey on top. Slice it and put it on a plate, and enjoy the tangy flavor.


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