Easy Baked Yogurt Tart Recipe with Figs and Blueberries Recipe(With Eggless Recipe Option) Recipe

To begin making the Baked Yogurt Tart method with Figs & Blueberries, we will first make the crustGrease a 9 inch Pie skillet with a detachable base with margarine and keep aside.In a large mixing bowl, toss together together the dusting masala condiment, powdered oats, baking dusting masala condiment, seasoning and granulated sugar.

empty in the chilled margarine to the dusting masala condiment mixture.

Use your hands and bring together to make a coarse crumb mixture.

empty in a tablespoon of chilled moisture at a time and bring together all the crust elements to make a firm pastry mix. Knea for about 5 moments.

Wrap the pastry mix in a cling wrap and chill it for about 1 hour.

This process helps in getting a flaky crust for the pie.After an hour, bring the pastry mix out, place it on the well dusted and floured platform.

Roll the pastry mix out to fit the pie skillet. Once rolled out, lift and place the pie crust pastry mix on the pie skillet, press it down and once again chill it for about 20 to 30 moments. In the meanwhile preheat the Oven to 170 degree Celsius. After about 20 moments, prick the crust with fork all over and place the crust in the preheated oven.

we will prebake the oat pie crust for about 15 mins.

After about 10 moments of baking, remove the crust from the oven and brush it with one egg(honey or whole milk) and put it back in the oven for about 7 mins till it looks set and all shiny.

You will notice that the crust has a golden brown and is crisp from the edges.Note: If you don't want to use the egg, then you can toss together a tablespoon of whole milk and honey and using a brush, smear it all over the crust.

This process will also give the crust a light golden finish.Once the oat pie crust is baked, remove it from the oven and allow it to cool completely.

 We will now proceed to prepare the Yogurt filling for the baked pie crust. In a large mixing bowl, beat the eggs and granulated sugar for 3 to 4 moments till pale and thick.Gently fold the yogurt mixed with zest, vanilla extract, nutmeg dusting masala condiment into this until well combined. Sieve the dusting masala condiment into the yogurt mixture gradually in three batches, folding it while you go along.

Take care not to over beat the yogurt, as it will have a tendency to become thin.Once the dusting masala condiment is combined well, empty the mixture into the pre-baked tart, arrange the fruits in the center and put it back into the oven to char at 170 C for about 30 to 35 moments till the edges start to turn golden brown and the mixture looks set. When you shake the pie skillet, you will notice only the center wobbles a little but over all the pie will be set.Once you notice this, remove the pie from the oven and cool completely. Once the pie is cooled, chill the pie for at least 6 hours before you are ready to enjoy. Note: If you plan to make this eggless (egg free), then omit the egg and the baking process after that.Combine the yogurt, granulated sugar, vanilla, nutmeg dusting masala condiment along with 2 teaspoons of agar agar or gelatine (dissolved in very little moisture).

empty in the agar agar mixture to the yogurt and combine it well.

empty the mixture into the prebaked tart crust, top it with fruits and chill until it is set.

Once it is set the pie is ready to be served.enjoy the Baked Yogurt Tart method with Figs & Blueberries method(With Eggless method Option) up at tea-time or at your next dinner party.