Sweet yogurt tart with fresh fruit

Τart with airy yogurt filling and garnished with seasonal fruits that you will love from the first bite! With thecookie base of the tart you can create other tarts of your choice.

Ingredient

For the tart:

• 340gr. flour for all uses
• 100gr. icing sugar
• 1 tsp. of salt
• 220gr. cold butter
• 2 egg yolks
• 1 tbsp. cold water
• 1 egg yolk for the spread

For the yogurt mousse:

• 300gr. yoghurt
• 400gr. cream cheese
• 120gr. icing sugar
• Zest from 1 lime
• 2 sheets of gelatin
• 50 ml of milk
• 1 shot of mastiha drink

Execution

For the tart:

1. Put the flour, icing sugar and salt in a bowl and mix.
2. Cut the cold butter into cubes and put it in the mixture with the flour.
3. Rub the materials with hands and the result will be that the mixture becomes like sand.
4. Add the 2 yolks, water and knead, creating a dough.
5. Cover with cling film and refrigerate for 2 hours.
6. Remove from the fridge, leave for 10 minutes.
7. Put a cling film on a counter, sprinkle the dough with a little flour and cover with another cling film. Open with the rolling pin to a thickness of 1/3 of a finger.
8. Transfer to a 27 cm diameter tart pan, pressing the dough firmly to stick to the walls. Cut what stands out.
9. Cover with a cling film, add weight (eg beans) and bake at 160 degrees in the air for 20 minutes.
10. Remove from the oven, remove the cling film with the beans, spread with the egg yolk that we have diluted with 1 tbsp. of water and bake again for another 5 minutes at 175. Leave it to cool.

For the yogurt mousse:

1. Put the yogurt, cream cheese and icing sugar in the bowl of the mixer and beat for 3 minutes until fluffy and homogenous.
2. Put the two sheets of gelatin in a bowl of cold water and let them soak.
3. Heat the milk in a saucepan and when the gelatins become soften, drain them well by hand, removing all liquids.
4. Add the gelatin to the milk, stir with a hand whisk and pass it through a sieve into the mixer bucket.
5. Mix well, add the zest and mastiha.
6. Spread the mousse on the cold tart, put fruit on the top and put in the fridge for 2 hours.
7. Serve it cold.