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Shortcrust yogurt fruit

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Shortcrust pastry with yogurt and fruit: simple, beautiful and delicious

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For the pastry:

170g flour 0
150 butter
130g potato starch
125g caster sugar
3 medium egg yolks
1 sachet of vanillin

For the yogurt mousse:

250 ml very cold single cream
170 g full-fat Greek yogurt (5% fat)
80g caster sugar

To garnish:

Berries or other fresh fruit to taste


  1. Shortcrust pastry: mix the flour, starch, sugar and vanilla. Then add the butter and mix until it forms a shortcrust pastry. Add the eggs and compact the dough, then leave it in the refrigerator for 2 hours.
  2. Roll out the dough and form your pastries using the muffin tin.
  3. Prick the bottom and bake at 160° for 15/17 minutes.
  4. Mousse: Whisk the cream, yogurt and sugar in a bowl.
  5. Fill the pastries and serve them

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