Blueberry Yogurt Tarts

Name: Blueberry Yogurt Tarts
Yield: 6 servings
Cuisine: American
Ingredients: 125 grams Greek yogurt; 40 grams Granulated sugar; 50 grams Blueberry Jam; 1 tbsp Lemon juice; 100 ml Heavy cream (low-fat is OK); 5 grams Gelatin powder; 1 1/2 tbsp Water

cookpad.japan @cookpad_jp

I wanted to think of a delicious way to use some yogurt so I modified a cream cheese recipe.

If you over-whip the heavy cream it will become too stiff to use so please be careful. I'm using a low-sugar jam so I'm adding 40 g sugar into the recipe. If you decide to use a normal store-bought jam, please reduce the amount of sugar to 30 g. Recipe by Yuuyuu0221

I wanted to think of a delicious way to use some yogurt so I modified a cream cheese recipe.

cookpad.japan @cookpad_jp

I wanted to think of a delicious way to use some yogurt so I modified a cream cheese recipe.

Saved

Ingredients

6 servings

125 gramsGreek yogurt
40 gramsGranulated sugar
50 gramsBlueberry Jam
1 tbspLemon juice
100 mlHeavy cream (low-fat is OK)
5 gramsGelatin powder
1 1/2 tbspWater

Saved

Steps

1

Make the tart base, eliminate any excess air, and chill. Soak the gelatin in water then dissolve it by heating it in the microwave for 20 seconds.
2

Add the Greek yogurt to a bowl and beat it together with the sugar well with a whisk. Then mix in the lemon juice and gelatin.
3

Whip the cream until soft peaks form, then mix it into the bowl from Step 2.
4

Next, fold the jam into the mixture using a rubber spatula until you achieve a marble pattern.
5

Then, pour the mixture into the baked tarts and leave to chill.
6

Garnish the completed tarts with fresh blueberries and mint.
7

You can make 4 mini-cheesecakes if you use some 6 cm ramekins instead.
8

If you want a denser tart filling then please add the yogurt to some cream cheese. If you add cream cheese then you can get away with not whipping the cream.