This tart is famous for its velvety texture and buttery shortbread crust. It is a perfect balance of tangy and sweet.
Ingredients
For the Crust:
- 300g All-purpose flour
- 150g Cold butter (cubed)
- 1 Egg
- 80g Powdered sugar
- 1 tsp Vanilla extract
- A pinch of salt
For the Creamy Filling:
- 800g Greek yogurt (or thick strained yogurt)
- 4 Large eggs
- 150g Sugar
- 50g Cornstarch (Corn flour)
- 1 tsp Vanilla extract
- Optional: Lemon zest for extra freshness
Instructions
1. Prepare the Crust
- In a large bowl, mix the flour, powdered sugar, and salt.
- Add the cold butter cubes and rub with your fingertips until the mixture looks like fine breadcrumbs.
- Add the egg and vanilla. Knead briefly just until a dough forms.
- Wrap in plastic and refrigerate for 30 minutes.
- Roll out the dough and press it into a rectangular or square baking pan (greased or lined with parchment paper). Prick the bottom with a fork.
2. Prepare the Filling
- In a mixing bowl, whisk the eggs and sugar until light and fluffy.
- Add the Greek yogurt and vanilla extract, mixing until smooth.
- Sift in the cornstarch and fold it gently into the mixture to ensure there are no lumps.
- Pour the creamy filling over the prepared crust.
3. Baking
- Preheat your oven to 170°C (340°F).
- Bake for 45 to 55 minutes until the edges are golden and the center is set (it should have a slight wobble like jelly).
- Let it cool completely at room temperature, then refrigerate for at least 4 hours (preferably overnight) before slicing.
Serving Tip
For a professional look like in the photo, use a sharp knife dipped in hot water to get clean, sharp edges when cutting the squares. You can also dust the top with a little powdered sugar or serve with fresh berries.
