When it comes to dessert, I prefer the simple and easy kind. Especially on Fridays and Weekends, when my other half is fixated on having some sweet. He does have a sweet tooth just like I.
The funny thing is, and I really do not have any idea how this could have happened, but my daughter does not really like sweets. This is a mystery, or a joke that mother nature is playing on me, because I love to bake. Not only sweet she detests, but also bread, chocolate and any kind of pastry with one exception. She seems to like brownie like chocolate cake. I have seen her eating it with my very own eyes in the kindergarden. But kids seem to be more experimental among peers. I have a hard time every year what birthday cake to prepare for her, but this year I am already certain that it will be an airy chocolaty kind. Hope she will still like it by then.
So she does not eat cakes, but she has lots of fun helping to prepare them. This time I was hard press to save the tart shell from her caring hands, and she insisted to help pouring the yogurt cream in the tart shell. It is not an easy job to take photos while my helpful two and a half year old is around. I was hoping that after so much help she will at least lick the cream, but no. She even made a disgusted little snort. Well, only if she knew that this yogurt lime combination is made in heaven. It is the best filling I can imagine on sunny days. It is refreshing and just on the right balance between sweet and sour. It is a regular at our house every time the temperature reaches the 22C and it is warm enough to sit out on the terrace. I still hope that someday she will take a bite from this heavenly tart or the strawberries at least.
Cheats Yogurt Tart
300g puff pastry
150g greek style yogurt
150ml heavy cream
2 teaspoons lime juice
1 teaspoon lime zest
4 tablespoon caster sugar (or to your liking)
Preheat the oven to 180C. Fill a loose bottom tart pan with the puff pastry, pressing it also on the sides.
Cover with parchment paper and fill with ceramic beads or dry beans and bake blind for 10-15 minutes.
Remove ceramic beads/dried beans, push down the pastry in the middle if it puffs. Brush the sides with egg wash and scatter with sugar.
Bake the trat shell for another 10 minutes or until sides turn golden. Let it cool in the pan.
For the filling, in a bowl whip the yogurt, heavy cream, lemon juice, zest, and sugar until thick and creamy.
Spoon filling into tart shell and top it with fresh fruit.