Asian Pear Yogurt Tart. Made with whole milk and a whole lotta love. Delicious yoghurt made with rich and vibrant flavors. Asian pear and yogurt make a great tag team, so I combined the two for this tart.
Adjust the baking time and temperature to your oven. Asian pear and yogurt make a great tag team, so I combined the two for this tart. Pears are juicy and sweet as they are, so you can enjoy this tart without having to turn the fruit slices into a compote. You can cook Asian Pear Yogurt Tart using 7 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Asian Pear Yogurt Tart
- It’s 1 of Asian pear.
- You need 100 grams of Yogurt.
- It’s 3 tbsp of Sugar.
- You need 1 of Egg.
- It’s 50 grams of White flour.
- Prepare 1 tsp of Baking powder.
- It’s 1 of or Tart (kneaded pie crust) crust.
Use your preferred recipe to prepare the tart crust. Adjust the baking time and temperature to your oven. In a large bowl, combine the pear-ginger puree with the yogurt, sugar and salt. Asian Pear Apple Pie is so fragrant and delicious.
Asian Pear Yogurt Tart step by step
- Peal the Asian pear and cut into 16 slices..
- Sift flour onto the tart crust with a tea strainer..
- Add the sugar and egg to a bowl, and mix well until it thickens..
- Add in the yogurt and mix well. Then, sift in the flour and baking powder, and mix together thoroughly..
- Pour the yogurt mixture from Step 3 into the tart crust, and place the Asian pears on top..
- Bake in the oven at 180℃ for 30 minutes..
- It's done..
Floral asian pears are combined with apples to make a delicious autumnal favorite pie. Despite having a texture similar to that of apples, Asian pears closely resemble other pear varieties in their nutritional profile. These fruits are high in fiber, low in calories and contain a number of micronutrients that are important for blood, bone and cardiovascular health.. Roll out on a floured work surface and use to line a greased tart pan. Using Asian pears in a crisp created a perfect balance between the light and airy fruit and crunchy, heavier crisp.