Caramel Yoghurt Tart
Indulge in the perfect balance of sweet and tangy with this irresistible Caramel Yoghurt Tart, a dessert that combines velvety caramel richness with the creamy, refreshing bite of full-fat yoghurt. Featuring a buttery digestive biscuit crust baked to golden perfection, this tart is filled with a luscious caramel-infused yoghurt mixture that sets beautifully for a smooth and elegant finish. A touch of powdered gelatin ensures the perfect texture, while a sprinkling of sea salt adds a sophisticated contrast to the sweetness. Ready in under an hour (plus chilling time) and serving up to 8, this no-fuss yet stunning dessert is ideal for entertaining or a luxurious treat. Serve it chilled for a truly refreshing and indulgent experience that will leave your guests asking for seconds. Keywords: caramel yoghurt tart, creamy tart recipe, easy caramel dessert, no-bake tart filling, sophisticated dessert ideas.
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Recipe Information
Ingredients
- 200 grams Digestive biscuits (or graham crackers)
- 100 grams Unsalted butter (melted)
- 100 grams Granulated sugar
- 120 ml Heavy cream
- 400 grams Full-fat plain yoghurt
- 2 teaspoons Powdered gelatin
- 3 tablespoons Cold water
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Sea salt (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F).
In a food processor, blend the digestive biscuits until finely crushed. Alternatively, place them in a resealable bag and crush with a rolling pin.
In a mixing bowl, combine the biscuit crumbs and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture firmly into the base and up the sides of a 9-inch tart pan with a removable bottom. Use the back of a spoon or the bottom of a glass to flatten and compact the crust evenly.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and allow to cool completely on a wire rack.
In a small bowl, sprinkle the powdered gelatin over the cold water. Let it sit for 5 minutes to bloom.
In a small saucepan, heat the granulated sugar over medium heat, stirring occasionally until it melts and turns a deep amber color (be careful not to burn it).
Remove the saucepan from the heat and carefully add the heavy cream a little at a time, stirring constantly. The mixture will bubble up, so be cautious.
Add the bloomed gelatin to the warm caramel mixture and stir until completely dissolved.
Allow the caramel to cool slightly before whisking in the yoghurt and vanilla extract until smooth and well combined.
Pour the caramel yoghurt mixture into the cooled tart crust, spreading it out evenly.
Cover the tart loosely with plastic wrap and refrigerate for at least 4 hours or until fully set.
Optional: Before serving, sprinkle a little sea salt over the tart for a hint of saltiness.
Slice and serve chilled. Enjoy your creamy and luscious Caramel Yoghurt Tart!
Nutrition Facts
Calories |
2776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 90.9 g | 454% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2345 mg | 102% | |
| Total Carbohydrate | 262.3 g | 95% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 162.3 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 650 mg | 50% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 937 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
