Julia Childs Baked Yogurt Tart Recipes

Steps:

• Working on a lightly floured surface, roll dough into a 12" circle 1/8 to 1/4" thick; Fit into the pan, pressing against bottom and up the sides; Trim to 1/2" and crimp edges; Chill about 30 minute.
• Fit a round of parchment or wax paper or aluminum foil into bottom of the crust, fill with dried beans, rice or pie weights; Blind bake crust 20-25 minutes in a 400* oven, until set and lightly browned.
• Remove weights and liner; Cool to room temperature on a rack and lower oven to 325*.
• Beat the eggs and sugar together until they thicken slightly and turn pale, 2-3 minutes.
• Fold in yogurt and vanilla, mix just until blended.
• Gradually add the flour through a sifter, folding it in gently.
• Pour the yogurt filling into the cooled tart shell, smoothing the top; the filling will only come about 2/3's of the way to the top.
• Scatter the fruit over the top of the tart; it will push the filling to the top of the crust.
• Sprinkle with chopped nuts around the edge of the tart.
• Place tart on jelly roll pan to catch drips and bake for 35-40 minutes, or until top is golden; Transfer to rack and cool to room temperature.
• Unmold tart; Serve at room temperature, or chilled if desired; sprinkle with confectioner's sugar.
• Serve the same day as baked; cover and refrigerate.

Steps:

• YOGURT MUST HAVE ACTIVE ACIDOPHOLUS CULTURES. I recommend Dannon Plain, you cannot use a mixed yogurt or a "lite" yogurt.
• Mix yogurt well with 2% milk, powdered milk, hot tap water, and sugar.
• Let set without stirring for 6-8 hrs at about 90 degrees F. On old-fashioned gas stoves, we left it on top of the pilot light on the stove overnight. Today I turn on my oven for about a minute until it's really warm but not too hot to stick your hand inside. Then I put in the bowl, and leave it overnight.
• If it still is not set, there are a few possibilities: 1) Did you use the right kind of yogurt "starter"? The yogurts that say in the ingredients they have gelatin do not work well. 2) Did you use 2% milk as listed, or all skim? If so, it will not set very firm but will still taste like yogurt. 3) Your spot may have not been warm enough. If yogurt is not "set" then just leave it alone until it IS set.
• When you dish it out, there will be whey that accumulates in the "spooned out" place later- just dump it.
• Save 1/2 cup of this yogurt for your next starter.