Archive for July 9th, 2018

I was instantly smitten with my dear friend Lorraine’s Fig and Sour Cream Custard Tart, the gorgeous figs and stone fruit offset by the luscious golden custard, I knew I had to make it right away. Fortunately, my best friend from university, Kimberley and her husband were coming for brunch a few days after I saw the post so (after I checked that she was OK with spelt flour) I made this romantic tart! Thank you, Lorraine, for the inspiration ❤️♥️!

I always like to reduce the fat as much as possible so I used Sklar, the incredibly thick Icelandic yogurt instead of full-fat sour cream. It has a similar piquant flavour and it does not have pectin to thicken it. It is high in protein, fat-free and lactose-free so it’s a win/win.

Icelandic Yogurt Custard Tart

Makes 1 23 cm tart (about 8 slices)

For the original recipe, please click here.

To print this recipe, please click here.

Ingredients for the tart base:

  • 100 g unsalted butter
  • 180 g spelt flour
  • 15 g sugar
  • 2 g salt
  • 60-90 mL cold water

Ingredients for the Icelandic Yogurt Custard:

  • 3 eggs, room temperature
  • 1 egg yolk (use part of this yolk for the crust)
  • 300 g plain Icelandic yogurt (I used this brand)
  • 170 g caster sugar
  • 15 mL  lemon juice
  • 5 mL vanilla


  1. Combine all of the tart base ingredients except the water in the bowl of your food processor. Pulse until it resembles coarse sand. Slowly add the cold water until the dough comes together. Create a disk and wrap in plastic wrap and rest for 1 hour, or if your kitchen is warm, in the fridge for 30 minutes.
  2. Pre-heat the oven to 400° F.
  3. Roll out the dough to about 2 mm thickness and press into a 23 cm tart pan. Decorate with remaining dough or just leave plain. I decorated with the remaining dough and still had enough to make two much smaller, personalized tarts.
  4. Bake the tart shells for 20 minutes then reduce the oven temperature to 250° F. Wrap the bottom of the tart pans in foil paper and set into a roasting pan with 4 cm sides.
  5. Whisk the custard ingredients together until smooth.
  6. Pour the custard mixture into each shell. Carefully pour enough water into the roasting pan to come up about 1-1.5 cm on the side and bake for an additional 30 minutes or until set. If the edges are browning too quickly, lay pieces of foil paper around the perimeter.
  7. Allow to cool and decorate with figs, sugar prunes, kiwi fruit and blueberries.

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