Baking | Cherry Yogurt Tart …. sometimes life can’t get simpler than a two ingredient tart filling. Happy 4th!!

“A gourmet who thinks of calories is like a tart who looks at her watch. ”
James Bear

Cherry Yogurt TartCherry Yogurt Tart. This was a tart that swept me off my feet. It’s adapted from a recipe that keeps popping up on and off on blogs. With the flood of recipes to try, one tends to get lost and lose priority. Is it just me? Well this tart or pie {not sure which category it fell into} had been kept waiting too long. This turned out to be a tart, not a pie as most blogs call it. The Kitchn has a neat piece on Pie vs Tart 

A pie is a sweet or savory dish with a crust and a filling. The sides of a pie dish or pan are sloped. It can have a just a bottom, just a top, or both a bottom and a top crust. Pies are served straight from the dish in which they were baked.

A tart is a sweet or savory dish with shallow sides and only a bottom crust. The goal is a firm, crumbly crust. Tarts are baked in a pan with a removable bottom, or in pastry ring on top of a baking sheet so that it can be unmolded before serving.

Cherry Yogurt TartThere are several references to the recipe across the net. The origins are quite blurred. Most folk talk about the recipe being handed down from a great aunt and having got  it from a friend. The ingredients are the same. Strangely enough all it takes to make it is a pie crust or tart bottom, yogurt and condensed milk. {It’s vegetarian too. No eggs, no gelatin}

Stone fruitI had some yogurt draining in the fridge to make fro yo. It’s the season for frozen goodies but I had a really full freezer that day. So I thought cheesecake with summer fruit. A friend had recently reached out to me for a baked eggless cheesecake recipe. That was still playing in my head. {Hiral, this cherry yogurt tart is very close to a baked eggless cheesecake. We loved it!! I thought of you throughout.}

Cherry Yogurt Tart With muddled thoughts I figured images might inspire me, so I began googling for images … and BINGO! There it was. Just the perfect tart or pie with ingredients that I had on hand, well almost. What ‘clinched’ the deal was that I had a loose bottomed rectangular tart pan that Sous Chef had used. She really turned out a stunner.

Cherry Yogurt Tart Strange tart this. It’s a little unbelievable that you can turn out a set tart with just two basic ingredients with 10 minutes of baking. Defies logic. Yet, my recent tryst with the Simplest & Best Dark Chocolate Mousse that used two ingredients convinced me otherwise. I thought, “If that was sensational, this might well surprise too. ” 

Cherry Yogurt Tart And surprise it certainly did! Within 10 minutes of baking, it was a little firm to touch. I gently pulled it out of the oven to cool it on the rack and was scared to spill the filling. It hung on in there. ’twas a long overnight wait and once the kids were on the bus, I RACED to demold it. Looked on in amazement as it was firm.

Cherry Yogurt Tart My only concern is the biscuit base which didn’t remain very crisp. Most recipes refer to ‘tennis biscuits‘ which were new for me. Some more googling pointed towards South Africa where these biscuits are firm favourites. I think graham crackers might work a little better than the ginger nut cookies I used. CherriesSo with a tart tin from Sydney {one of my favourite buys to date}, a recipe with two basic ingredients, some balsamic roasted cherries in the fridge, I put together this tart. With my sis visiting from the US, being the 4th today, I thought I’d give the yogurt tart some blue and red too. Frozen blueberries which I bought to try locally {very disappointing} and white sprinkles did the trick!!

Cherry Yogurt TartThe verdict was ‘high fives’ all around. The texture and taste of the Cherry Yogurt Tart is very close to a cheesecake, and leaves you wanting for more. {Very satisfying in Mr PABs words}.

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Also find me on The Rabid Baker, The Times of India

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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.


  1. Love the use of yogurt here!! And very patriotic, Deeba. Nice 4th of July touches :)
    Kiran @´s last blog post ..Tandoori Cauliflower PizzaMy Profile

    • Lovely pictures and lovely recipe. Very appetizing as usual! And so cool that
      the filling has only 2 ingredients! A must-try. Thanks, Deeba.

      patriotic?? Since when did celebrating America’s independence qualify as patriotism in India?!!!

      • Sasha, it’s a really nice tart. Re patriotic?? That’s for Kiran, and both my sisters who are American citizens. Food is nice if enjoyed in totality. If it brings people together with a special touch, why ever not?

  2. deeba! nice to catch up today… you inspire me with your energy! and as usual killing me with these creations!
    arundati´s last blog post ..Dondakaya (Tindora/ Ivy gourd) Masala RiceMy Profile

  3. So pretty! I love the blue sprinkles on top, so perfect for the 4th! :)
    sara´s last blog post ..Meatball CurryMy Profile

  4. Am certainly with you on losing track of that growing list, thanks to all the gorgeous food blogs. I love cheesecakes and this is too simple not to be tried , oh yum! Sister visiting from the US? Baking goodies then!
    Suma Rowjee´s last blog post ..Whole Wheat Date, Walnut & Coconut SquaresMy Profile

  5. Pooja says:

    Yet another stunner from you. Bookmarked for saner weather. Hats off to you for having the will to go into the kitchen in this awful blistering heat & her sister, humidity! :-)

  6. Beautiful. I can imagine the flavors :-)
    sangeeta khanna´s last blog post ..grilled pineapple and paneer salad with basil and pine nuts …My Profile

  7. This is a must try, I mean with two ingredient filling, its a keeper!! Although, I am thinking of mangoes instead of cherry. :)
    Charul @ Tadka Masala´s last blog post ..Anyone for coffee, the virtual kinds, with a salad maybe!?My Profile

  8. I love the li’l blue pearls and edible flowers.
    The ginger cookie crust is a delicious idea w the yogurt & cherries!
    Colette (Coco)´s last blog post ..Thai Chicken in Peanut+Basil Sauce: Weeknight PoshMy Profile

  9. This does remind me of a cheesecake a little bit. I am curious to try it.
    wizzy´s last blog post ..This is why I am not a vegetarian.My Profile

  10. Angelica says:

    Hi, love your blog.
    Just a question: what is hung yoghurt? The other yoghurt you mention is regular full fat yoghurt

    • Hi Angelica, both yogurts are about the same and set at home. One has the whey drained out overnight, and the other is used as is. the original recipe uses just 500ml of Greek yogurt. Hope this helps.

  11. A beautiful dish, in amazing rustic photography!
    Great presentation. Congratulations!

  12. shweta says:

    Apart from the amazing recipes i would like to ask u a question pls…apart from baking into photography as well..Just keen which camera n lenses go u use to get such awesome clicks!!Iam an amateur photographer wonder if u give photography classes too;)


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