Decadent tart with almond crust, rum raisin filling, and Greek yogurt custard top.
Course Dessert
Cuisine American
Keyword custard, greek yogurt, raisins, Tart
Budget Frugal
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Refrigeration time (yogurt straining) 8 hourshours
Total Time 9 hourshours30 minutesminutes
Servings 12servings
Calories 412kcal
Equipment
Cheesecloth
Sieve
Medium bowl
Small plate
Tart pan
Ingredients
For the strained yogurt:
32ouncecontainer of plain Greek yogurt0% or 4% fat
For the crust:
¾cupall-purpose flour
¼cupsugar
¼cupground almonds
¾teaspoonbaking powder
¼teaspoonsalt
6ouncescold butter
For the raisin filling:
2.5cupsraisins
¾cupspiced rum
¼cupsugar
1teaspoonfresh lemon juice
½teaspoonground cinnamon
2tablespoonscornstarch
For the yogurt topping:
2egg yolksslightly beaten
2cupsstrained yogurt
½cupsugar
1teaspoonvanilla extract
Instructions
For the strained yogurt:
Position a piece of folded cheesecloth over a fine sieve strainer. Place the strainer in a tall bowl. Empty the container of yogurt into the cheesecloth-lined sieve. Cover with a small plate and something heavy to weigh it down.
Refrigerate overnight or up to 24 hours. Discard the liquid that drained out and refrigerate the thickened yogurt.
For the crust:
Line a 9 inch tart pan with parchment paper and lightly spray the sides and the parchment with baking spray. Preheat the oven to 400 degrees.
In a large bowl, combine all the crust ingredients except the butter. Use a cheese grater to grate the cold butter into the bowl with the dry ingredients.
Using a pastry blender, cut the butter into the dry ingredients until it forms coarse crumbs. Using your fingers, press the crumb mixture onto the bottom of the prepared tart pan.
Bake for 10 to 15 minutes, until the crust is light golden brown. Remove the tart pan from the oven and set it aside to cool on a wire rack.
For the raisin filling:
Place the raisins and the rum in a small saucepan. Carefully heat over medium heat until rum comes to a boil.
Reduce the heat and simmer gently until half of the rum is absorbed. Remove ½ cup of raisins and a little liquid and set aside to use for garnish.
To the remaining raisins in the saucepan, add the sugar, lemon juice, cinnamon, and cornstarch. Cook over low heat until the bubbly and thick, about 2-3 minutes.
Stir gently to avoid mashing the raisins. Remove from heat and set aside to cool slightly.
For the yogurt topping:
Using an electric mixer, combine the beaten egg yolks, strained yogurt, sugar, and vanilla. Mix on low-speed until well combined. Set aside.
To assemble the tart:
Place the raisin filling evenly over the top of the baked and cooled crust. Add the yogurt topping mixture evenly on top of the raisins in big dollops. Using a knife or small offset spatula, spread the topping evenly to the edges of the pan.
Bake the tart in a 350 degree oven for 30-40 minutes until lightly golden around the edges and set in the middle. Do not over bake. It will firm up as it chills.
Cool the tart completely before cutting.
You can pour the reserved rum raisins on top of each slice as a garnish or you can thicken them with a little cornstarch and water to make a sauce. Serve plain or with whipped cream and rum raisins.