Pear Yogurt Tart

Average: 5 (1 vote)
(1 vote)
Pear Yogurt Tart
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Health Score:
5,3 / 10
40 min.
ready in 2 h. 30 min.
Ready in


For the tart dough
250 grams Pastry flour
160 grams butter
1 egg
80 grams sugar
1 pinch salt
Pastry flour (for dusting)
butter (for greasing)
1 piece Parchment paper
200 grams Legume
For the filling
200 grams Sour cream
150 grams Yogurt (0.1% fat)
200 grams Quark (drained)
1 lemon (juiced)
100 grams sugar
150 milliliters Whipped cream
1 packet whipped cream stabilizer
4 ripe Pear (such as Bartlett)
2 centiliters Pear brandy
1 packet clear Pie glaze
250 milliliters clear Pear juice
How healthy are the main ingredients?
Sour creamWhipped creamsugarsugareggsalt

Preparation steps


Preheat the oven to 180°C (approximately 350°F). For the tart dough: Combine all ingredients, knead until combined, wrap in plastic wrap and chill for about 30 minutes. Roll out on a floured work surface and use to line a greased tart pan. Line with parchment paper, fill with baking beans and bake for 15-20 minutes. Remove the tart from the oven, remove the parchment paper and dried beans and let cool.


For the filling: Mix the sour cream, yogurt, quark, 1/2 the lemon juice and the sugar. Whip the cream with the whipped cream stabilizer until stiff and fold into the cheese mixture. Transfer to the prepared tart pan and smooth the surface.


Rinse the pears, cut into quarters, core and cut into thin slices. Toss with the remaining lemon juice and brandy and let stand for 10 minutes. Pat dry then arrange in a fan shape over the filling. Prepare the glaze according to package instructions with the pear juice then brush over the pears. Chill for at least 1 hour before serving.