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Yoghurt Pastry

Author: an original recipe from Lavender and Lime


  • 125 g flour
  • 100 g cold butter cut into small cubes
  • 15 g sugar - I used fructose
  • 80 g thick plain yoghurt

for the egg wash

  • 1 egg yolk beaten with 5mls water


  • Place the flour, butter and sugar into a food processor and process on a low speed until the flour resembles bread crumbs
  • Add the yoghurt and process until the dough comes together
  • Turn out onto a light floured surface and form into a flat, round disk
  • Dust lightly with flour, wrap in baking paper and refrigerate for 20 minutes
  • Preheat the oven to 200° Celsius
  • Roll out on light floured baking paper to just fit your flan / tart / pie tin with a little overlap
  • Refrigerate for 20 minutes
  • Prick the bottom with a fork and blind bake for 15 minutes
  • Remove the baking beans and bake for another 5 minutes
  • Seal the surface with the egg wash
  • Trim the edges of the pastry


Do not roll out the pastry more than once.