Mango yogurt tart

Overview

Although chocolate cake is something I really love, but when the weather is hot, it will always feel a bit cloying if it is too sweet, so the mango yogurt tart is what I use to save the world in summer. It is sweet and sour, appetizing, and very simple to make. It is very suitable for tea or coffee. Recommended to serve with whipped cream, ice cream, or sweet jam. This recipe uses yogurt instead of creamcheese, which will have a lot less calories, but the rich and smooth taste is definitely not inferior~

Tags

• baking
• children
• afternoon tea
• mousse
• fast food
• corn starch
• egg
• low gluten flour
• room temperature butter
• sugar
• vanilla extract
• yogurt

Ingredients

Steps

1. 1 Beat butter until smooth, add sugar and stir evenly. Pour in the beaten egg liquid. Sift in the flour and mix into a smooth dough. Use a rolling pin to roll the dough flat to about 2-3mm thick, wrap it in plastic wrap and put it in the refrigerator to rest for 1 hour. Lay the tart shell flat on the mold, remove the excess edges, prick the holes with a fork, and let rest for 30 minutes.

   

2. 2 Place the yogurt on a fine-mesh sieve to drain off excess water.

   

3. 3 Sift 15g of powdered sugar into the eggs.

   

4. 4 Weigh the cornstarch and low-gluten flour, and mix all the ingredients thoroughly.

   

5. 5 Place a piece of baking paper on the surface of the tart shell, press it with a baking weight (you can use red kidney beans), and bake in an oven at 170 degrees for 15 minutes. Take out the tart shell, cool it slightly, fill it with yogurt filling, squeeze on the chocolate sauce, use a toothpick to pull out the flowers, then put it in the oven and bake at 180 degrees for 10-15 minutes.

   

6. 6 Use cookie cutters to cut honeydew melon into star shapes.

   

7. 7 Let the baked yogurt tart cool slightly, then put the cantaloupe on it and it's ready to eat.