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IMAGE ©Jamie Kim

Cranberry Whipped Yogurt Fruit Tart

a pastry recipe
ingredients
FOR THE TART CRUST
1½ cup whole wheat flour, plus extra for rolling
2 tbsp cane sugar
¼ tsp sea salt
5 oz unsalted butter, cold
3 tbsp cold water
FOR THE YOGURT MOUSSE
¼ cup heavy cream
1 cup plain greek yogurt
2 tbsp honey
lemon zest
2 tsp cranberry powder
FOR GARNISH
berries (assorted), fresh
cranberries (frozen), thawed
Cranberry Whipped Yogurt Fruit Tart
a pastry recipe
by Jamie Kim
Jamie is the founder of Jamie’s Farm, an award-winning granola company based in New York. Her love for food started early in high school while working at a 3 Michelin star restaurant and cooking for her friends and family. When she’s not working on her granola business, she enjoys food photography and developing recipes.
a little bit about the recipe
This whipped yogurt fruit tart is perfect for both brunch or dessert— made with a light and fluffy whipped yogurt, colored with cranberry powder in a homemade pastry shell, then topped with mixed fresh berries, it tastes just as good as it looks.
TIME (ACTIVE) | 50 M
TIME (INACTIVE) | 2 H
TOTAL | 2 H 50 M
6 SERVINGS | 1 slice
SPECIAL EQUIPMENT:
TART PAN
FOOD PROCESSOR
MIXER WITH WHISK ATTACHMENT
directions
To make the dough:
Blend the flour, sugar, and salt in a food processor. Cube the cold butter and add to the flour mixture - pulse a few times until the butter is about pea size. Turn the food processor on while drizzling the cold water into the food processor. When the dough starts to pull together, turn the food processor off. Turn the dough out onto a board, and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.

Preheat oven to 375° F. Take pie dough out of the fridge and roll about 2 inches larger than the tart pan. Use extra flour to keep dough from sticking to the counter. Place the dough over the tart pan, lightly press the dough into the bottom and side of the pan, then let the excess dough hang over the side. Take off excess dough, prick all over with a fork, and place in the freezer for 5-10 minutes.

Bake in oven for 20 minutes or until the edges are brown. Let cool completely.

To make whipped yogurt:
Using a mixer with a whisk attachment, beat the heavy cream in a bowl until light and fluffy. Slowly stream the honey into the bowl until the cream forms stiff peaks.

In a separate bowl, mix greek yogurt, cranberry powder, and lemon zest. Fold in the whipped cream.

To assemble:
Using an offset spatula, smooth the pink yogurt mixture into the tart shell. Top with fresh berries and cranberries.

Chill in the fridge to set for an hour, then serve.
tips
You can also purchase a pre-baked tart shell or pastry dough if you're short on time.
ingredients in recipe
4.9
juice
powder
Sought after for its inherent tang as well as its cotton-candy food coloring effects, cranberry juice powder can be a tasty and aromatic natural alternative to standard food colorings.
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TRY ME - SAMPLE $0.75
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