[Recipes] Chobani x V’s Kitchen: Greek Yogurt Mousse Fruit tart

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As part of a project with Chobani, I had to create a unique and healthy recipe using Greek yogurt as a key ingredient. Yogurt is so versatile; it can be incorporated in both cooking and baking. Eventually, as a baker, I decided on a Greek yogurt-based fruit tart. Chobani is available in Singapore at Cold Storage and Fairprice Finest Stores.

I like my yogurt tart and would usually steer away from the sweetened ones. Instead, I opt for the Greek or Natural variety. I’d prefer it to be naturally sweetened with real fruit or honey.

It’s been a while since I last made a tart and I almost forgot how therapeutic it is to line tart tins. In Singapore’s warm and humid climate, it is important that you work quickly as the dough softens way too fast. Also, you don’t want to work the dough too much as it will affect its texture. Don’t be daunted by making tarts though – practice makes perfect!

I used my favourite pate sucree recipe which is easy to handle. The yogurt mousse is also simple to make and comes together quickly. I topped the tart with seasonal fruits including cherries, raspberries, blueberries, green grapes and lashings of dark chocolate for good measure.

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I find that the buttery crust complements the slightly tart yogurt mousse very well. I’m glad the tart was well-received by those who tasted it!

Inspired by green tea froyo, I made some green tea yogurt mousse with the leftover filling and filled them in petite tart shells which I made with leftover tart dough. I did not take any pictures of it but it was good! For Matcha yogurt mousse, simply add about 1.5 tablespoons of Matcha powder into the mousse at the final step. You can add more or less depending on your preference.

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Without further ado, here’s the recipe.  Enjoy!

Recipe for Greek Yogurt Mousse Tart

Ingredients for pate sucree tart dough (makes one 20 or 22cm tart tin)

unsalted butter – 70g
icing sugar – 35g
eggs – 20g
salt – a pinch
vanilla extract – 1 teaspoon
ground almonds – 20g
cake or top flour, sifted – 130g

Steps:

Beat butter, icing sugar, salt and vanilla until just combined. Add in the eggs and mix well. Add in ground almonds, mix well. Fold in the flour completely. Mix batter with a scraper until a smooth dough is formed. Cling-wrap the dough and chill in the refrigerator for at least 2 hours.

Before baking, unwrap the dough and roll it out on non-stick baking paper to a thickness of about 3-5mm. Use the cling film to help you transfer the rolled out dough into the tart tin. Gently press it into the tin. Remove and discard the cling film. With a rolling pin, roll over the top of the tin to remove the excess dough. Prick dough with a fork all around the base of the tart. Place the tart tin into the freezer for about 5 minutes before baking.

Preheat oven to 180 degree celsius. Line tin with aluminium foil and place baking weights (or dried beans) onto the base of the tart and bake for 20 minutes. Remove weights as pastry begins to turn brown around the edges. Continue baking for another 10 minutes until pastry turns golden brown.

Ingredients for filling:

Greek yogurt (Chobani) – 160g
honey – 30g
heavy cream – 90ml
caster sugar – 15g
gelatin powder – 10g
water (to dissolve gelatin) – 50ml

For a Matcha variation: for Matcha yogurt mousse, simply add about 1.5 tablespoons of Matcha powder into the mousse at the final step. You can add more or less depending on your preference.

Steps:

Beat heavy cream and sugar until stiff peaks form. Chill the whipped cream mixture in the refrigerator and prepare the gelatin. In a heat-proof bowl, add in the gelatin powder into the water. Microwave the gelatin-water mixture until the gelatin dissolves completely.

Add honey into the Greek yogurt and mix well.

Mix both the whipped cream and yogurt together. Add in the gelatin-water mixture. Mix well to combine.

Refrigerate the yogurt-mousse mixture until it becomes a mousse-like texture (slight firm).

Once the tart shell is ready and cooled, pour in the refrigerated yogurt mousse. Set the filled tart in the refrigerator before topping with the fruits. Optional: glaze the fruit with apricot jam for extra shine.

 

For more information on Chobani, visit:

Website: http://www.chobani.com/

Instagram: http://instagram.com/chobani/

Recipes: http://www.chobani.com/culture/recipes

Chobani is available in Singapore at Cold Storage and Fairprice Finest Stores.