For the occasion of 2 years of this blog ^_^ I decided to prepare an amazing, not too sweet, fresh summer tart with yogurt namelaka cream. The crust is made of slightly salted butter that goes perfectly with the yogurt namelaka cream and apricots. The cream is delicate, made with white chocolate and plain yogurt which gives it a fantastic aftertaste and a light consistency.
Apricot pie with white chocolate and yogurt creamy filling.
- 120 g slightly salty cold butter (I used butter made by Lurpak)
- 200 g all-purpose flour
- 80 g powdered sugar
- 1 medium egg yolk
- 1 pinch baking powder
- 2 tsp vanilla extract
- 4 g gelatin sheets
- 200 g white chocolate
- 50 ml water
- 10 g acacia honey
- 240 ml cold whipping cream
- 120 ml plain yogurt
- 750 g apricot
- blueberries and mint leaves for garnish
- lemon juice
- Instructions below.
8 hours waiting time.
Instructions yogurt namelaka cream
The previous evening prepare the crust and the cream. They need to rest in the refrigerator overnight.
For the yogurt namelaka cream: soak the gelatin sheets in cold water for 10 minutes. Meanwhile, melt white chocolate over water bath. Heat up 50 ml of water, turn off the heat, add squeezed gelatin and stir to dissolve. Using the immersion blender blend melted chocolate gradually adding hot water. Then add cold whipping cream and blend again. Finally add cold plain yogurt and blend again until everything becomes smooth. For this recipe, the namelaka cream is spread directly on the crust but if you need to use it with a pastry bag I suggest that you to pass it through a fine sieve to eliminate air bubbles. Cover the mixture with plastic wrap and place the nemalake cream in the refrigerator until it solidifies, for a minimum of 6 hours or, better, overnight.
Instructions salted butter crust
For this recipe I used delicious danish butter made by Lurpak – perfect for this type of recipe.
Mix the flour with powdered sugar and baking powder. Grate cold butter on a grater with large holes directly in the flour and mix well.
Add egg yolk and vanilla extract. Knead the dough until it becomes smooth. Wrap in the plastic wrap and let it rest in the refrigerator for at least 6 hours.
The next morning roll out the pastry dough to a thickness of 5 mm, cut out a circle 23 cm wide using the base of the round pan as a guide and move the pastry over the pan.
Use the advanced pastry to create a long cylinder, working it by hand until it reaches the desired length. Place the cylinder on the pastry by pressing it gently to make it adhere perfectly. Finally, make custom decorations (optional).
Prick the dough with fork and bake in a preheated static oven at 180 °C for 15 – 20 minutes. Remove from the oven and let it cool down completely.
How to assemple your apricot summer tart
Take the cream out from the refrigerator and beat it with electric mixer for 10 seconds to make it more malleable.
Decorate the pie with yogurt namelaka. Add halved apricots that you have drizzled with a few drops of lemon juice. Add blueberries and mint leaves and serve. To be stored in the fridge.
lot of love. B.
p.s. If you are looking for an amazing cake with yogurt anamelaka cream you should check my Molly cake with berries and white chocolate and yogurt cream.
This recipe was created thanks to the collaboration with Lurpak. Excellent Danish butter perfect for professional pastry making and for homemade use.