Fruit Topped Yogurt Cheese Art

Fruit_Topped_Yogurt_Cheese_Art

Fruit Topped Yogurt Cheese Art

Ingredients:

1 cup plain flour

1/3 cup plus 3 teaspoons sugar

salt

3 tablepoons unsalted butter, cut up

11/2 tablepoons reduced-fat sour cream

2 cups yoghurt cheese

3/4 teaspoons vanila essence

2 punnets strawberries, halved

1/4 cup apricot jam

METHOD:

Flour, 3 teaspoons of the sugar and a pinch of salt in a large bowl.Cut in the butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Combine the sour cream and 2 teaspoons iced water in a small bowl. Stir into the flour mixture until just Combined. Flatten the dough into a round, wrap in plastic wrap, and refrigerate for at least 1 hour.

Preheat the oven to 180 C. Rool the dough out to a 33 cm round on a lightly floured surface. Fit into a 23 cm pie plate woth a removable bottom. Prick the bottom of the shell with a fork in several places. Line with foil and weight down with pie weights or dried beans. Bake for 20 minutes or until the crust is beginning to set. Remove the pie weights and foil and bake for a further 15 minutes or until the crust is cooked through. Transfer the shell to a wire rack to cool completely.

Combine the yoghurt cheese, the remaining sugar and the vanilla essence in a medium bowl.

Spread in the bottom of the baked and cooled shell. Arrange the strawberries in concentric circles on top of the tart.

Melt the jam in a small saucepan over low heat and brush over4 the fruit.

Let cool until set.