I think I was in class seven when my friend Dominica gave me a handful of cherries from her backyard tree during snack break. And ever since then I was hooked by the colour, taste and flavour of cherries.
Back then, cherries were not easily available across the country, like they are now. And I take full advantage of all the beautiful seasonal cherries that are easily accessible these days by snacking on them and also by cooking and baking with these marvelous beauties.
I have been making many variations with the base of this yogurt tart for years together and this time this wonderful yogurt base is accentuated by the crust and the beautiful sauce made with seasonal fresh cherries.
The crust of this recipe is from an old favourite of this space, my vegetarian strawberry cheesecake and its been quite a favourite with the regulars of this site.
And if you are one of those, who finds the process of making tarts quite daunting, then you can just fill up the yogurt base into ramekin moulds and bake. There cannot be another dish, easier than this to make and at the same time be so elegant and delightful.
These tarts can be served straight off the oven or warm, at room temperature or chilled. Each way of serving will have a different impact on the tastebuds.
And they can be devoured plain as they are, topped with seasonal fresh fruits or with this magnificent cherry sauce that is a breeze to make.
This stunning dish is an old family favourite that has never failed to impress whoever I have served it too. It is quite simple yet so comforting and wonderful to eat after a meal or in-between.
Baked Yogurt Tart With Fresh Cherry Sauce Recipe
This tart can be served plain or with the fresh cherry sauce. Either ways, it is equally delightful.
70 gm, 1/2 cup plain flour
50 gm (1/3 cup) almonds, ground
50 gm (1/3 cup) walnuts, ground
2 tbsp butter, melted
2 tbsp dark brown sugar (muscovado or jaggery)
2 tbsp water
800 gm (2 cups) thick yogurt
400 gm, 1 tin sweetened condensed milk
400 ml (1 1/2 cups + 2 tbsp) cream (I used 25% fat cream)
For the Fresh Cherry Sauce:
1 cup cherries (pitted)
110 gm (1/2 cup) sugar
125 ml (1/2 cup) water 1 tsp cornstarch
60 ml (1/4 cup) water
Place the yogurt in a cheesecloth over a strainer and allow the excess water to drain overnight or for atleast 4 to 5 hours.
Prepare the Crust:
In a bowl, mix all the ingredients for the base and press into 6 tart moulds.
Make the Yogurt filling:
In a bowl, put in the condensed milk, strained yogurt and cream. With the help of a whisk, mix together until smooth and creamy.
Pour the yogurt mixture into the prepared crust. If you have remaining yogurt mixture, you could pour it into ramekin bowls.
Bake in a preheated oven at 160 degree centigrade, 325F, gas mark 3 for 25 to 30 minutes or until set. You can keep the tarts a little longer if you want a browned top which tastes delicious!
For the Fresh Cherry Sauce:
In a saucepan put in the cherries, the sugar and the water and bring to a boil. In a small bowl, put in the cornstarch and the 1/4 cup water and make a smooth paste. Cook until the sauce becomes, thick and smooth, about 4 to 5 minutes.
Serve warm, at room temperature or chilled.