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.
Course sweets and desserts
Cuisine vegetarian
Keyword apricots, blueberries, creamy pie, fruit dessert, namelaka, sweet tart, whipped cream, white chocolate
Prep Time 1 hourhour
Cook Time 15 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 123 cm wide round pie
Calories 111kcal
Ingredients
Crust
120gslightly salty cold butterI used butter made by Lurpak
200gall-purpose flour
80gpowdered sugar
1medium egg yolk
1pinchbaking powder
2tspvanilla extract
Namelaka cream
4ggelatin sheets
200gwhite chocolate
50mlwater
10gacacia honey
240mlcold whipping cream
120mlplain yogurt
Fruits
750gapricot
blueberries and mint leaves for garnish
lemon juice
Instructions
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.
Notes
8 hours waiting time.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 1pie | Calories: 111kcal
Add blueberries and mint leaves and serve. To be stored in the fridge.
