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Yogurt Jam Tart

Course Dessert

Ingredients

  • Pate Sablee for 9-inch tart pan

Dapple Dandy Hibiscus Jam

  • 1 batch Dapple Dandy Hibiscus Jam

Yogurt Filling

  • 1 cup whole milk
  • 1 tablespoon plus 1 teaspoon agar agar
  • 1 1/4 cup whole milk yogurt

Fresh Fruit, optional

  • (such as tiger figs, blackberries, golden raspberries, red currants)

Instructions

Make the tart crust: Bake and cool.

  1. Fill the cooled tart crust with the hot jam (or if cool, warm the jam in a small skillet until easily spreadable. Set aside.

Make the yogurt filling:

  1. Whisk the milk and agar agar into a small saucepan set over high heat. Continue whisking and bring to a boil. Once boiling, turn the heat down to simmer for 5 minutes, whisking the whole time. Pour the hot yogurt into the tart, onto the jam carefully. Chill for 5 minutes.

  2. Remove the tart from the refrigerator and top with fresh fruit such as tiger figs, blackberries, and raspberries. Chill overnight before serving.