Baked Yogurt Tart Recipe with Figs and Blueberries Recipe(With Eggless Recipe Option)

Step 1: To begin making the Baked Yogurt Tart Recipe with Figs & Blueberries, we will first make the crustGrease a 9 inch Pie Pan with a detachable base with butter and keep aside

Step 2: In a large bowl, mix together the flour, powdered oats, baking powder, salt and sugar

Step 3: Add the chilled butter to the flour mixture

Step 4: Use your hands and bring together to make a coarse crumb mixture

Step 5: Add a tablespoon of chilled water at a time and bring together all the crust ingredients to make a firm dough

Step 6: Knea for about 5 minutes

Step 7: Wrap the dough in a cling wrap and refrigerate it for about 1 hour

Step 8: This process helps in getting a flaky crust for the pie

Step 9: After an hour, bring the dough out, place it on the well dusted and floured platform

Step 10: Roll the dough out to fit the pie pan

Step 11: Once rolled out, lift and place the pie crust dough on the pie pan, press it down and once again refrigerate it for about 20 to 30 minutes

Step 12: In the meanwhile preheat the Oven to 170 degree Celsius

Step 13: After about 20 minutes, prick the crust with fork all over and place the crust in the preheated oven

Step 14: we will prebake the oat pie crust for about 15 mins

Step 15: After about 10 minutes of baking, remove the crust from the oven and brush it with one egg(honey or milk) and put it back in the oven for about 7 mins till it looks set and all shiny

Step 16: You will notice that the crust has a golden brown and is crisp from the edges

Step 17: Note: If you don't want to use the egg, then you can mix a tablespoon of milk and honey and using a brush, smear it all over the crust

Step 18: This process will also give the crust a light golden finish

Step 19: Once the oat pie crust is baked, remove it from the oven and allow it to cool completely

Step 20: We will now proceed to prepare the Yogurt filling for the baked pie crust

Step 21: In a large bowl, beat the eggs and sugar for 3 to 4 minutes till pale and thick

Step 22: Gently fold the yogurt mixed with zest, vanilla extract, nutmeg powder into this until well combined

Step 23: Sieve the flour into the yogurt mixture gradually in three batches, folding it while you go along

Step 24: Take care not to over beat the yogurt, as it will have a tendency to become thin

Step 25: Once the flour is combined well, pour the mixture into the pre-baked tart, arrange the fruits in the center and put it back into the oven to bake at 170 C for about 30 to 35 minutes till the edges start to turn golden brown and the mixture looks set

Step 26: When you shake the pie pan, you will notice only the center wobbles a little but over all the pie will be set

Step 27: Once you notice this, remove the pie from the oven and cool completely

Step 28: Once the pie is cooled, refrigerate the pie for at least 6 hours before you are ready to serve

Step 29: Note: If you plan to make this eggless (egg free), then omit the egg and the baking process after that

Step 30: Combine the yogurt, sugar, vanilla, nutmeg powder along with 2 teaspoons of agar agar or gelatine (dissolved in very little water)

Step 31: Add the agar agar mixture to the yogurt and combine it well

Step 32: Pour the mixture into the prebaked tart crust, top it with fruits and refrigerate until it is set

Step 33: Once it is set the pie is ready to be served

Step 34: Serve the Baked Yogurt Tart Recipe with Figs & Blueberries Recipe(With Eggless Recipe Option) up at tea-time or at your next dinner party