{"id":20895,"date":"2018-05-01T06:15:05","date_gmt":"2018-05-01T04:15:05","guid":{"rendered":"https:\/\/www.oogio.net\/?p=20895"},"modified":"2022-01-15T08:59:39","modified_gmt":"2022-01-15T06:59:39","slug":"apricot-tart-with-yogurt-ricotta-cream","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/apricot-tart-with-yogurt-ricotta-cream\/","title":{"rendered":"Apricot Tart with Yogurt Ricotta Cream"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">Cakes and desserts that combine fruit and cheese are my favorite this time of the year. Whenever Springtime arrives, I love all the fresh fruits in the market and can\u2019t wait to just bake bake bake with it!<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">This apricot tart is perfect for Springtime \u2013 it\u2019s made of a golden crust filled with yogurt and ricotta filling with apricots. It\u2019s fresh, delicious and would make such a great dessert for upcoming Shavuot. If you want, you can also make it with peaches or nectarines instead of apricots \u2013 either way you\u2019ll get a festive, impressive and beautiful tart.<\/p>\n<div id=\"attachment_15840\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15840\" class=\"wp-image-15840\" title=\"Apricot Tart with Yogurt Ricotta Cream\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/05\/apricot_yogurt_and_ricotta_tart2-s.jpg\" alt=\"Apricot Tart with Yogurt Ricotta Cream\" width=\"800\" height=\"1193\" \/><p id=\"caption-attachment-15840\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 20896--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Apricot Tart with Yogurt Ricotta Cream<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<p><\/p>\n<\/p>\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For the crust:<\/h4>\n<ul>\n<li>120 grams (1 stick) cold butter cut into cubes<\/li>\n<li>180 grams (1 1\/4 cups) all-purpose flour<\/li>\n<li>25 grams (2 tbsp.) sugar powder<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>Pinch of salt<\/li>\n<li>1 large egg yolk<\/li>\n<li>2 tbsp. milk (as needed)<\/li>\n<\/ul>\n<h4>For ricotta and yogurt cream filling:<\/h4>\n<ul>\n<li>280 grams sheep yogurt (or natural Greek yogurt)<\/li>\n<li>200 grams (1 cup) ricotta cheese<\/li>\n<li>100 grams (1\/2 cup) sugar<\/li>\n<li>Pinch of salt<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>3 large eggs<\/li>\n<li>1 tbsp. all-purpose flour<\/li>\n<li>8 apricots (halved)<\/li>\n<\/ul>\n<h4>For yogurt cream:<\/h4>\n<ul>\n<li>140 grams very cold sheep yogurt (or natural Greek yogurt)<\/li>\n<li>125 ml. (1\/2 cup) very cold whipping cream<\/li>\n<li>50 grams (5 tbsp.) sugar powder<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>15 grams (3 tsp.) instant vanilla pudding powder<\/li>\n<\/ul>\n<h4>For decoration:<\/h4>\n<ul>\n<li>4-5 finely sliced \u200b\u200bapricots<\/li>\n<li>A little nappage for glazing<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Crust:<\/h4>\n<ol>\n<li>In a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.<\/li>\n<li>Add egg yolk continue to blend just until large clumps of dough form. If needed, add a little milk gradually.<\/li>\n<li>Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.<\/li>\n<li>Wrap in plastic wrap and refrigerate for about an hour.<\/li>\n<li>Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.<\/li>\n<li>Pierce the bottom of the crust with a fork. Freeze the crust for about an hour.<\/li>\n<li>Preheat oven to 175c degrees.<\/li>\n<li>Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.<\/li>\n<li>Bake for about 12-15 minutes.<\/li>\n<li>Remove the weights and the plastic wrap and continue to bake the crust for about 6-10 minutes or until lightly golden brown.<\/li>\n<li>Cool for 15 minutes at room temperature and reduce oven temperature to 150c degrees.<\/li>\n<\/ol>\n<h4>Ricotta and yogurt cream filling:<\/h4>\n<ol>\n<li>In a medium bowl, mix yogurt, ricotta cheese, sugar, salt and vanilla into a uniform mixture.<\/li>\n<li>Add the eggs one by one, mixing well between additions.<\/li>\n<li>Add the flour and continue to mix until combines.<\/li>\n<li>Pour the filling into the crust and straighten the top.<\/li>\n<li>Arrange the apricot halves in the filling gently.<\/li>\n<li>Bake the tart for about 20-25 minutes or until the filling sets at the edges and is still slightly soft in the center.<\/li>\n<li>Cool completely before decoration.<\/li>\n<\/ol>\n<h4>Yogurt Cream:<\/h4>\n<ol>\n<li>In a mixer bowl with whipping attachment, whip yogurt, cream, powdered sugar, vanilla and pudding until you get a very stable whipped cream.<\/li>\n<li>Transfer the cream into a piping bag fitted with a smooth 2 cm piping tip.<\/li>\n<li>Arrange thinly sliced apricots at the edge of the tart and drizzle cream in the center.<\/li>\n<li>Gently brush the apricots with some nappage for glazing and serve.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">The tart is at its best on the day of preparation, but it can be kept in a closed container in the refrigerator for up to 3 days.<\/li>\n<li style=\"text-align: left\">Instead of apricots you can use nectarines, peaches and even cherries.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_15841\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15841\" class=\"wp-image-15841\" title=\"Apricot Tart with Yogurt Ricotta Cream\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/05\/apricot_yogurt_and_ricotta_tart3-s.jpg\" alt=\"Apricot Tart with Yogurt Ricotta Cream\" width=\"800\" height=\"533\" \/><p id=\"caption-attachment-15841\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>Cakes and desserts that combine fruit and cheese are my favorite this time of the year. Whenever Springtime arrives, I love all the fresh fruits in the market and can\u2019t wait to just bake bake bake with it! This apricot tart is perfect for Springtime \u2013 it\u2019s made of a golden crust filled with yogurt [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":39395,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1577,1562],"tags":[1844,1954,1636,1953,2862],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Apricot Tart with Yogurt Ricotta Cream | Lil&#039; Cookie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/apricot-tart-with-yogurt-ricotta-cream\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Apricot Tart with Yogurt Ricotta Cream | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"Cakes and desserts that combine fruit and cheese are my favorite this time of the year. Whenever Springtime arrives, I love all the fresh fruits in the market and can\u2019t wait to just bake bake bake with it! This apricot tart is perfect for Springtime \u2013 it\u2019s made of a golden crust filled with yogurt [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.lilcookie.com\/apricot-tart-with-yogurt-ricotta-cream\/\" \/>\n<meta property=\"og:site_name\" content=\"Lil&#039; Cookie\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/lilcookieblog\/\" \/>\n<meta property=\"article:author\" content=\"#\" \/>\n<meta property=\"article:published_time\" content=\"2018-05-01T04:15:05+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-01-15T06:59:39+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2018\/05\/apricot_yogurt_and_ricotta_tart3-s.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"533\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Natalie\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Natalie\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.lilcookie.com\/apricot-tart-with-yogurt-ricotta-cream\/\",\"url\":\"https:\/\/www.lilcookie.com\/apricot-tart-with-yogurt-ricotta-cream\/\",\"name\":\"Apricot Tart with Yogurt Ricotta Cream | Lil&#039; Cookie\",\"isPartOf\":{\"@id\":\"https:\/\/www.lilcookie.com\/#website\"},\"datePublished\":\"2018-05-01T04:15:05+00:00\",\"dateModified\":\"2022-01-15T06:59:39+00:00\",\"author\":{\"@id\":\"https:\/\/www.lilcookie.com\/#\/schema\/person\/33c11827628c2c54f6ad460a01b12498\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.lilcookie.com\/apricot-tart-with-yogurt-ricotta-cream\/\"]}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.lilcookie.com\/#website\",\"url\":\"https:\/\/www.lilcookie.com\/\",\"name\":\"Lil&#039; Cookie\",\"description\":\"Sweet Baking Blog\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.lilcookie.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.lilcookie.com\/#\/schema\/person\/33c11827628c2c54f6ad460a01b12498\",\"name\":\"Natalie\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.lilcookie.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/5c707fd99fca6b1807eb6df1cb44847d?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/5c707fd99fca6b1807eb6df1cb44847d?s=96&d=mm&r=g\",\"caption\":\"Natalie\"},\"sameAs\":[\"https:\/\/www.lilcookie.com\",\"#\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Apricot Tart with Yogurt Ricotta Cream | Lil&#039; Cookie","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.lilcookie.com\/apricot-tart-with-yogurt-ricotta-cream\/","og_locale":"en_US","og_type":"article","og_title":"Apricot Tart with Yogurt Ricotta Cream | Lil&#039; Cookie","og_description":"Cakes and desserts that combine fruit and cheese are my favorite this time of the year. Whenever Springtime arrives, I love all the fresh fruits in the market and can\u2019t wait to just bake bake bake with it! This apricot tart is perfect for Springtime \u2013 it\u2019s made of a golden crust filled with yogurt [&hellip;]","og_url":"https:\/\/www.lilcookie.com\/apricot-tart-with-yogurt-ricotta-cream\/","og_site_name":"Lil&#039; Cookie","article_publisher":"https:\/\/www.facebook.com\/lilcookieblog\/","article_author":"#","article_published_time":"2018-05-01T04:15:05+00:00","article_modified_time":"2022-01-15T06:59:39+00:00","og_image":[{"width":800,"height":533,"url":"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2018\/05\/apricot_yogurt_and_ricotta_tart3-s.jpg","type":"image\/jpeg"}],"author":"Natalie","twitter_misc":{"Written by":"Natalie","Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.lilcookie.com\/apricot-tart-with-yogurt-ricotta-cream\/","url":"https:\/\/www.lilcookie.com\/apricot-tart-with-yogurt-ricotta-cream\/","name":"Apricot Tart with Yogurt Ricotta Cream | Lil&#039; Cookie","isPartOf":{"@id":"https:\/\/www.lilcookie.com\/#website"},"datePublished":"2018-05-01T04:15:05+00:00","dateModified":"2022-01-15T06:59:39+00:00","author":{"@id":"https:\/\/www.lilcookie.com\/#\/schema\/person\/33c11827628c2c54f6ad460a01b12498"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.lilcookie.com\/apricot-tart-with-yogurt-ricotta-cream\/"]}]},{"@type":"WebSite","@id":"https:\/\/www.lilcookie.com\/#website","url":"https:\/\/www.lilcookie.com\/","name":"Lil&#039; Cookie","description":"Sweet Baking Blog","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.lilcookie.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.lilcookie.com\/#\/schema\/person\/33c11827628c2c54f6ad460a01b12498","name":"Natalie","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.lilcookie.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/5c707fd99fca6b1807eb6df1cb44847d?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/5c707fd99fca6b1807eb6df1cb44847d?s=96&d=mm&r=g","caption":"Natalie"},"sameAs":["https:\/\/www.lilcookie.com","#"]}]}},"_links":{"self":[{"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/posts\/20895"}],"collection":[{"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/comments?post=20895"}],"version-history":[{"count":4,"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/posts\/20895\/revisions"}],"predecessor-version":[{"id":39397,"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/posts\/20895\/revisions\/39397"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/media\/39395"}],"wp:attachment":[{"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/media?parent=20895"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/categories?post=20895"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lilcookie.com\/wp-json\/wp\/v2\/tags?post=20895"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}