Crostata with Yogurt Cream and Berries
A crostata on an almond and lemon-zest shortcrust, filled with a cool yogurt cream and fresh berries. Unlike heavy custard fillings, this cream holds its shape thanks to gelatin while staying light and faintly tart—an ideal base for juicy strawberries, raspberries, or blueberries.
A few tips: Work with cold butter and do not mix the dough for long—the warmth of your hands makes it stretchy and robs it of its crumbly texture.
- Be sure to fully dissolve the gelatin in the hot cream, or the cream will be left with lumps.
- Spread the cream only onto a completely cooled crust, otherwise it will run and the base will go soggy.
Serve the crostata right after taking it from the fridge, while the crust is crisp and the berries fresh. The assembled tart is best not stored long—the cream gradually softens the dough.
Part of Italian cuisine — 24 more recipes in the section.
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Ingredients
Instructions
Dough
Grind the almonds into flour in a blender. Cut the very cold butter into cubes or grate it (chill the grater and knife in the freezer beforehand so the butter does not warm up). Grate the lemon zest on a fine grater.Combine the flour with the lemon zest, salt, and sugar, then add the butter and work the dough in a food processor with the appropriate attachment. Without stopping the mixing, add the egg yolk and a little ice water; the dough should stay crumbly but hold together. Roll the dough into a ball, wrap it in plastic, and refrigerate for half an hour.
Preheat the oven to 375°F (190°C). Roll the chilled dough between two sheets of waxed paper into a fairly thin sheet. Peel off the top sheet of paper, then lay the dough along with the paper backing into the pan and press it well into the sides. Prick the crust all over with a fork.
Bake the crust in the oven for 15 to 20 minutes until golden. Then cool it completely.
Cream and assembly
For the cream, grate the zest of the second lemon on a fine grater. Combine the yogurt, 100 g powdered sugar, and the vanilla sugar (or vanilla seeds), and let it stand so the sugar fully dissolves.In a small saucepan, bring 50 ml low-fat cream to a boil, immediately remove from the heat, add the pre-soaked gelatin, and stir thoroughly so there are no lumps.
Pour the cream with the gelatin into the yogurt and stir. Into the remaining cream, add 50 g powdered sugar and whip with a whisk into an airy mass. Fold the whipped cream into the yogurt and place the cream in the fridge.
Spread the cream onto the cooled crust, garnish with berries, and place in the fridge. Serve right after taking it out.
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