I love the satisfaction of making my own pastry at home, especially when it ends up crisp and short and perfect. I decided to develop a pastry that makes use of yoghurt instead of the traditional sour cream as I often do not have sour cream to hand. Yoghurt is a fixed ingredient in my house as I top my granola with it, and I am using yoghurt to make my rusks. I have taken photographs of the steps I used to blind bake my yoghurt pastry. I take it for granted that everyone knows what this means, but maybe there is someone reading this blog who is not familiar with the term. Blind baking ensures that the pastry’s bottom edge is cooked properly and that you don’t end up with a wet mess holding up your delicious filling. This pastry is very fine and needs to be filled before you can take it out of the tart tin.
step 1: Cut out a circle of baking paper to fit the bottom of your pastry tin. Spray non stick cooking spray around the edges and the base of your pastry tin. Place the cut circle onto the base of the pastry tin.
step 2: Once the pastry is made, shape the pastry into a disc and lightly flour the pastry. Wrap in a sheet of baking paper and leave to rest in the fridge. I use this sheet of baking paper to roll the pastry out, as well as for the blind baking.
step 3: Using your rolling pin depress the pastry across the centre. Turn the pastry so that the depressed line is straight across, and make another depression across the first depression, to form a plus sign (+). Now turn the pastry so that the plus makes a cross (x) in front of you. Make another depression and now start rolling.
To maintain the round shape roll the pastry once from top to bottom and then turn the pastry a quarter turn. Repeat this until the pastry is the correct size.
step 4: Flour your rolling pin and roll the pastry onto the rolling pin. Now place the tin alongside the rolling pin and gently roll your pastry into the tin, being careful to not cut the edges if at all possible. Don’t worry if you do as you can always patch them.
step 5: Turn the edges in and then start pressing the pastry into the tin to make sure it is a snug fit.
step 6: To make sure the pastry does not lift I use the back of my muddler to press the edges down properly. You can use the back of your rolling pin if the size is suitable. Once this is done, the pasty goes back into the fridge.
step 7: I then use a table fork to prick the bottom of the pastry
step 8: Now place the baking paper into the tin (I cut it round to make it easier) and place your baking beans on top. If you don’t have baking beans you can use dry beans or rice. Just save them after you have used them for the next time you make pastry.
step 9: I place the pastry tin onto a baking tin to make it easier to handle and to make sure I don’t pop the loose bottom out by mistake. After 15 minutes of baking the baking beans are removed and the tart is baked for a further 5 minutes.
step 10: Last but not least, as soon as I take the yoghurt pastry out of the oven I use a brush to brush on an egg wash. This seals the pastry and it can now be filled with whatever you want to make for your tart flavour.
- 125 g flour
- 100 g cold butter, cut into small cubes
- 15 g fructose
- 80 g thick plain yoghurt
for the egg wash
- 1 egg yolk beaten with 5mls water
- Place the flour, butter and fructose 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
Click on the links for conversions and notes.
What I blogged:
- one year ago – Making our own Champagne
- two years ago – Ginger Prawns On An Apple And Tatsoi Salad
- three years ago – Friday’s Food Quiz
- four years ago – Friday’s Food Quiz
34 thoughts on “Yoghurt Pastry And How To Blind Bake”
This sounds like such a rich and delicious pastry, Tandy. I can’t wait to try it. 🙂
Hope you enjoy it Krista 🙂
Lovely pastry Tandy. I love the idea of using yoghurt.
have a super day.
🙂 Mandy xo
Hope you have a super day as well Mandy 🙂
Very nice, Tandy. I like to experiment with different pastries, never tried it with yoghurt. Thanks for your detailed photo instructions! 🙂 ela
My pleasure Ela 🙂
okay. this post is totally useful! love the step by step pics! thanks a lot!
My pleasure, so glad you like it 🙂
I have never seen a yoghurt pastry before, but I love the wonderful pastry, it looks so golden and tasty 😀
The filling is so new to me!
Choc Chip Uru
The colour was quite good 🙂
What a great post Tandy, making pie crust is pretty new to me, have only made it a few times before with minimal success. Will be following this recipe.
Hope you enjoy the pastry Cheri 🙂
I love making my own pastry too, tandy! Your yoghurt pastry looks just superb! Yummm!
Thank you Sophie 🙂
I’ve made pie dough with yogurt a few times, for galettes mostly, and it makes for such a delicious dough!!
I must try making a galette soon!
oh these pastries are calling us to try them out,lovely with that golden hue….can’t think of a better treat for this summer,thanks so much for sharing…Have A Great Day!!! 🙂
Hope you enjoy making the pastry 🙂
A wonderful “how to” and what a great idea to use yogurt! Looking forward to giving this a try soon.
Hope it works out for you Tanya 🙂
I love yogurt pastry-it becomes so nice and crisp! Great recipe Tandy 😀
Thanks Lorraine 🙂
This is such a brilliant recipe idea!
Thank you Jess 🙂
What a superb idea! I never even knew you could make pastry with yoghurt. I’m looking forward to whipping up a few pies this winter season. 🙂
This will be perfect for your pies Melanie 🙂