Yogurt-lemon tart with rosemary
8 servings
60 minutes
Yogurt-lemon tart with rosemary is a refined blend of citrus freshness, creamy Greek yogurt texture, and subtle herbal notes of rosemary. This dessert draws inspiration from traditional French and Italian cuisine, where lemon tarts have long been a symbol of exquisite taste. The sweet-sour flavor of lemon harmonizes with the tenderness of yogurt, while rosemary adds a light spiciness, making the tart special. It's the perfect dessert for a summer evening or an elegant tea party. It chills well and has a silky soufflé-like texture. Serve it with a cup of freshly brewed tea or a glass of white wine to highlight its delicate aromatic nuances. Its simplicity in preparation makes it accessible even for culinary beginners, while its taste is memorable.
1
To prepare the dough, mix flour, 3 tablespoons of brown sugar, and finely chopped rosemary. Add a pinch of salt and well-chilled diced butter. Knead well, add ice water, and knead again. The dough should be loose and crumbly.
- Wheat flour: 300 g
- Cane sugar: 180 g
- Fresh rosemary: 1 tablespoon
- Salt: pinch
- Butter: 5 tablespoon
- Water: 3 tablespoons
2
Place the dough in the center of the greased form and press it to the edges with your fingers to completely cover the sides. Put the form in a preheated oven at 180 degrees for 15 minutes. After 15 minutes, place the form on a rack and cool for about 5 minutes.
3
Meanwhile, let's prepare the filling. In Greek yogurt, add 0.5 cup of sugar, eggs, lemon juice, and zest. Whisk the mixture thoroughly.
- Greek yogurt: 250 ml
- Cane sugar: 180 g
- Chicken egg: 2 pieces
- Lemon juice: 125 ml
- Lemon zest: 1 teaspoon
4
Pour the filling into the mold and bake at the same 180 degrees for 25-30 minutes. When gently shaken, the filling of the finished tart will behave almost like jelly.
5
The finished tart should be cooled well, preferably kept in the refrigerator for a few hours.