With Easter right around the corner, I thought this Thursday be the perfect day to share a tasty tart! Also because I used my own homemade berry curd from this previous post and spelt flour crust, you can eat all you want and feel great about it (unlike some of Easter’s better known friends, like peeps and choco bunnies)!
This tart is also incredibly easy to make and looks beautiful. All you need is to start the day before you want to devour it, because it needs time to solidify. The earthy crust with the tangy, fruity filling is an excellent combination, and the colors along with the zesty lemon– it just screams spring.
A short cut I use in the kitchen quite a bit is frozen, store bought piecrust. That being said, I don’t think all premade crusts are created equally so I suggest buying different ones, preferably all natural with as little ingredients as possible, to find the one you like the best. Me, I like the Sprouted Spelt Flour variety I have been able to find it at most Whole Foods. I use them for quiches as well, that way I can take it out of the freezer and use whatever vegetables I need to use up without going back to the store. I’m happy every morning and I have a clean fridge- win win.
Easter is one of my favorites because it truly gets you in the sunny, spring forward mindset. If Boston ever climbs over 60 before March is over, then I will be excited for Peter Cottontail. However I’m not sure I see this happening, so thank goodness I have this pretty tart to look at!
Will you be having an Easter brunch, dinner or maybe both? We will be having a brunch, which I am pretty excited about! But this tart will be eaten after dinner, where the true celebration begins.
Recipe adapted from The Kitchn
- 1 pie/tart dough of your choice
- 2 cups Greek yogurt
- 2/3 cup berry or lemon curd
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons powdered gelatin
- 2 tablespoons water
- Whipped cream
- Citrus slices or berries (optional, for garnish)
- About two hours before assembling tart, fully bake pie crust according to recipe instructions. Let cool on a cooling rack for at least one hour, until room temperature.
- In a medium-size bowl, whisk together the yogurt, lemon curd, honey and vanilla. Taste and add more honey, if needed. Put the water and gelatin in a small microwave-safe measuring cup and let sit for 5 minutes. Microwave for 10-15 seconds, stirring once or twice, until the gelatin is dissolved. Do not allow to cool.
- Thoroughly whisk the hot dissolved gelatin into the yogurt mixture and pour into the tart shell.
- Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. Garnish with fresh whipped cream and sliced citrus or berries before serving.
Additional Notes: • I use full-fat Greek yogurt. I have not tried substituting low- or non-fat Greek yogurt, but I suspect either would work well, though you may need to add a little extra honey.
• The filling can be made into individual puddings instead of a tart: skip the crust and pour the filling into small ramekins. Refrigerate for at least 4 hours, or overnight.