This Yogurt Cheese Tart with Berries is what you will be making all summer and fall!! Summer has arrived!!! Backyard barbeques, dinners alfresco, showers and parties – all of which require… the perfect summer dessert. And I have the perfect summer dessert for you – a creamy, luscious Yogurt Cheese Tart with Fresh Berries. A fancy tart is “the perfect summer dessert??” R-i-i-i-g-h-t. Seriously though, I think it’s the perfect summer dessert – it’s got a “no roll” crust and a filling that has only 5 ingredients which you probably already have in your fridge! Although it’s delicious on it’s own, I like it topped with berries, but it would be good with almost any fruit you happen to have around – peaches, apricots, nectarines or plums would all be delicious too.
“It’s “all good” as they say.
But if you’re lactose intolerant you’re probably thinking “but not “good” for me.”
But I have news for you… in fact it’s great news- you probably can enjoy this tart even if you are lactose intolerant
And yes, it includes “dairy”.
And no, I have not lost my mind.
As I talked about in my Roasted Strawberry Sherbet post, there is a lot of confusion about lactose intolerance – and one of the “biggies” is that people who are lactose intolerant can’t have dairy.
But the truth of the matter is, most people who are lactose intolerant can have some dairy .
Why this Yogurt Cheese Tart with Summer Berries is ok if you are lactose intolerant
Let me say that again. Most people who are lactose intolerant can have dairy! Even those who are lactose intolerant do produce lactase – the enzyme required to break down lactose. The problem of course is that they don’t produce enough lactase to digest unlimited amounts of dairy. So, the “trick” is choosing what kind of dairy and what quantity can be tolerated. I can tell you from personal experience that it is more “art” than “science” – everyone is different and it does take some trial and error to find what works best. With my son “C” I started him off very slowly and started him with dairy products that contained small amounts of lactose such as aged, hard cheeses and yogurt which contains live and active cultures that actually help with the digestion of lactose! I also didn’t give him dairy on an empty stomach – I generally would give him something with dairy later in the meal or for dessert –like this Cheesecake Tart with Fresh Berries. This Yogurt Cheese Tart with Fresh Berries is a great choice to start introducing dairy since it’s made with Lebne (aka yogurt cheese). Due to the active cultures in yogurt, even those who are lactose intolerant generally can have yogurt. So, what is Lebne or “yogurt cheese”? It’s just Greek style plain yogurt that has been drained. You can buy Lebne in Middle Eastern markets or in some larger grocery stores or you can make your own from plain Greek yogurt (as I did for this tart). Simple, summery and oh- so-tasty – even for those who “can’t have dairy!”
This post was written while participating in my partnership with the National Dairy Council but as always, the opinions expressed are my own.
If you’d like to learn more about lactose intolerance and how to introduce dairy into your diet, the National Dairy Council is a great place to start! Also, this Newsletter from the National Dairy Council has some great information specifically dealing with lactose intolerance.
Want to see more dessert recipes with yogurt?? Then you have GOT to try this Two Ingredient Crustless Cheesecake!
- 1/3 cup sugar
- 1 cup plus 2 Tablespoons all purpose flour
- 1/4 teaspoon salt
- 7 Tablespoons chilled unsalted butter
- 1 - 2 Tablespoons cold milk
- 3 eggs
- 1/4 cup sugar
- 1/8 teaspoon salt
- 1 teaspoon vanillla
- 2 cups drained plain greek yogurt lebneh
- 2 cups assorted fresh berries
- 2 Tablespoons sugar
For the crust:
Combine the flour, salt, sugar and butter in the bowl of a food processor. Process until the mixture resembles coarse sand. The dough should hold together when squeezed. If too dry, add 1 - 2 Tablespoons milk.
Pour dough into a greased 10 inch removable bottom tart pan.
Press the dough into the pan to form a shell. Cover with plastic wrap and refrigerate for 30 minutes.
Pre heat the oven to 350 degrees.
Remove the pan from the refrigerator and bake the tart shell for 30 minutes - until the crust is golden brown.
Remove and let cool.
Reduce the oven heat to 300 degrees.
For the filling:
Combine the eggs, sugar, salt and vanilla and beat with a whisk until combined. Add the drained greek yogurt and stir to combine.
Pour the filling into the baked tart shell and bake for 15 to 20 minutes or until the filling is set.
Toss the berries with the sugar and serve with the tart if desired.