Strawberry and Yogurt Cream Tart

Name: Strawberry and Yogurt Cream Tart
Prep time: 40 min
Total time: 40 min
Yield: 8 servings
Cuisine: Française
Ingredients: 250 g wheat flour; 40 g icing sugar; 150 g cold butter, cut into cubes; 1 pinch of salt; 1 small egg, beaten; 1 can sweetened condensed milk (about 400 g); 320 g plain yogurt (2 x 160 g pots); 12 g unflavoured powdered gelatine, dissolved in 3 tbsp cold water and microwaved for 25 seconds; 500 g fresh strawberries; 100 g sugar; Grated zest of 1 unwaxed lemon; 1 dessertspoon unflavoured powdered gelatine

By Marie Lefebvre · Updated October 16, 2026

This tart tastes like warm days: a crisp, buttery shortcrust, a silky cream made with yogurt and sweetened condensed milk, and a layer of strawberries set under a glossy glaze. It comes together calmly, with no fuss, and always gets compliments at the table.

Prep⏱️ 40 min

Servings👥 8 servings

Difficulty📊 Easy

↓ Jump to Recipe Pin it

Be the first to rate this recipe

Pinterest WhatsApp Facebook

🛒 Ingredients

8 servings

250 g wheat flour
40 g icing sugar
150 g cold butter, cut into cubes
1 pinch of salt
1 small egg, beaten
1 can sweetened condensed milk (about 400 g)
320 g plain yogurt (2 x 160 g pots)
12 g unflavoured powdered gelatine, dissolved in 3 tbsp cold water and microwaved for 25 seconds
500 g fresh strawberries
100 g sugar
Grated zest of 1 unwaxed lemon
1 dessertspoon unflavoured powdered gelatine

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

Amazon affiliate links

Directions

1
Rub the flour, icing sugar, salt and cold butter together with your fingertips until you get a coarse sandy texture. Add the beaten egg and bring the dough together into a ball, working it as little as possible.
2
Wrap the dough and let it rest in the fridge for 30 minutes.
3
Preheat the oven to 180 °C (350 °F). Roll the dough out on a floured surface and line a 22 cm loose-bottomed tin. Prick the base with a fork.
4
Bake for 15 to 20 minutes, until the pastry is nicely golden. Cool completely on a wire rack.
5
Whisk the condensed milk with the plain yogurt, then stir in the dissolved gelatine. Pour this cream over the cooled pastry base and smooth the top.
6
In a saucepan, gently heat the washed and hulled strawberries with the sugar and lemon zest for 5 minutes.
7
Off the heat, add the dry powdered gelatine straight into the hot strawberries and stir well so it dissolves.
8
Let the strawberry topping cool slightly, then spoon it carefully over the yogurt cream.
9
Chill the tart for at least 3 hours before releasing it from the tin and serving cold.

💡 Chef's Tip

Pick really ripe, fragrant strawberries — they make all the difference here. For a clean release, run a warm cloth around the side of the tin before opening it. If the gelatine goes lumpy, give the mixture a few more seconds in the microwave and stir again.