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
Directions:
- 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.
- Pre-heat the oven to 400° F.
- 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.
- 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.
- Whisk the custard ingredients together until smooth.
- 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.
- Allow to cool and decorate with figs, sugar prunes, kiwi fruit and blueberries.
What a truly amazing Summer’s tart! Waw!
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I love Icelandic yogurt, which we spell as skyr, and use it all the time. Also for baking. The fruit decoration is great.
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Your tart turned out beautifully…I’m sure it was as delicious as it is pretty.
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Romantic is the perfect word for this beauty. GREG
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Thank you kindly, Greg.
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We bought Icelandic yogurt in Switzerland last summer, but I think I can find it here now, too. What a gorgeous tart—your food styling is outstanding! I’m sure it tastes as marvelous as it looks!
P.S. Just measured for the kitchen counters! Sinks were out of stock b/c of a fire at a Kohler warehouse. Sigh. I’m trying to be patient but it’s not my strong suit, LOL.
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Thank you for your kind words Liz. I can just imagine how excited you must seeing your new kitchen come together! What kind of counters did you get? My husband convinced me to get Canadian Soapstone and although I do love how user-friendly it is, it is a bit soft and will chip and scratch very easily. Fortunately, it is as easy to fix. My favourite thing about it is that I can take a 500° F pot out of the oven and put it directly on the counter and it will not shock or crack! It is about 1.5″ thick throughout, so when you put your hand along the edge you don’t feel the fake thick edge! It also doesn’t stain, ever.
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Ooh I’m so thrilled that you made this and so good to know that it works with yogurt too! You did such a beautiful job decorating it! 😀
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Thank you Lorraine, the decoration is what I just loved with your beautiful tart. We loved the flavour and texture of this tasty tart, I’m definitely making it again.
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What a gorgeous tart! I wonder how it tasted with spelt flour. I have never baked with spelt flour but I often buy spelt snacks with sesame seeds (I don’t know why but my supermarket makes them only in organic version and only with spelt flour!), a bit like dry pretzels and I looooove them!
We have Icelandic skyr here too, but I was disappointed by its taste (and it’s produced in Iceland, so I guess the real thing…). I thought I prefer kefir and yogurt! I never considered adding to pastry. Great idea!
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Hi Sissi, thank you for your kind words. Spelt is slightly lower in gluten than regular flour and if one is gluten intolerant, (not celiac), small amounts can be tolerated. It made for a nuttier pastry and I loved it. Even my friend’s husband loved it and he hates nuts! Sklyr is definitely less tart than kefir so if it’s the tartness that you like, Sklyr is not for you. I love the mild and particularly the intense creaminess of it. I have used yogurt (as yogurt cheese) in cheesecakes quite successfully in the past, so I was not surprised it worked in this recipe.
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Icelandic yogurt is new to me! I definitely need to get to know it. Preferably in this wonderful looking tart — excellent recipe. Thanks!
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Hi John, I hope you do track it down because it is really that good! It’s lower in lactose too!
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How interesting. I’ve never heard of Icelandic yogurt. I had to look it up. It sounds decadent. I’ll have to look for it in the store. (And by the way, your tart looks absolutely beautiful and delicious.)
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Hi Jeff, it’s not decadent at all because it is fat free but it does taste so creamy and smooth it makes you think it’s full fat. Thanks for your kind words.
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What a lovely looking tart. I’ve never used spelt flour so am wondering how it tastes.
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Hi Ruth, thanks for your comment. Spelt is a slightly nutty-tasting flour, everyone loved it. It’s almost like graham cracker crumbs but not sweet.
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Absolutely love plain yoghurt and eat it every day. Add custard to the equation and this is the perfect tart for me! Thank you, also, for introducing me to a yoghurt brand I was not familiar with.
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Thanks for your comment Karina, welcome to my blog. We love plain yogurt too, it’s the only way I like to eat it. But it is pretty darn tasty in this tart!
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Very pretty tart with fresh fruit decoration.
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Thank you kindly, Maria.
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What a gorgeous tart. A true work of art!
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Thanks Frank, it was pretty tasty too.
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That’s a very beautiful tart. Love how you garnish the tart…wonderful!
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Thank you Angie, I borrowed the fruit decor idea from the lovely Lorraine, she always has such creative cake decorations.
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