These summer cream tarts are much like a granola parfait in dessert form. A crunchy cinnamon oat crust is filled with lemon saffron yogurt pastry cream and topped with a layer of Fresh blueberries. These saffron yogurt cream tarts are crunchy with a velvet, creamy filling, and juicy berries to give you the ultimate fruit tart!
We are finally all settled in the new house in beautiful Madison, WI! It is so peaceful here. Our house is a short walk to a wildflower conservancy and corn fields, so I’m living the farm life now. I have to figure out how all my jewelry, dresses, and heels fits into this new life, but it’s a fun and serene adventure for sure.
Something I immediately noticed and appreciated about this farm to table area is how fresh and vibrant ingredients like fruit is. The food bursts with flavor and freshness and I feel so inspired to bake with the local berries and grains.
These saffron yogurt cream tarts have a very crunchy brown sugar oat crust that holds a tangy pastry cream. Feel free to swap out the light brown sugar for jaggery or light muscovado sugar. I used whole greek yogurt for the pastry cream, so it yields a thick, velvety, and smooth filling that has a natural tanginess. A touch of lemon zest and tiny pinch of crushed saffron enhances that yogurt flavor beautifully.
I haven’t been blogging lately due to time restrictions. This move was not a smooth one. And I also have the girls with me all day. My focus has really been on the girls to ensure they have a happy transition from their only known home of St. Louis. It’s been a tough month, but we are finally settling in. We feel blessed to have met wonderful neighbors that are quickly becoming friends. So things are definitely looking up with each week we are here.
I’ll be honest. I had a lot of rollercoaster moments with some opportunities that got me so overwhelmed the last couple of months that I was ready to go off the grid indefinitely. So you have no idea how happy I was when I woke up craving a day of recipe development, baking, and blogging.
Thanks for being here and making these saffron yogurt cream tarts. And please join me on Instagram for food pics and more free recipes.
For more summer berry recipes, check out:
Pink Peppercorn Strawberry Pop Tarts With Spelt Flour
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Saffron Yogurt Cream Tarts
Much like a granola parfait in dessert form, these tarts have a cruncy oat crust with a lemon and saffron kissed Greek Yogurt pastry cream and fresh berries on top.
Ingredients
Saffron Yogurt Pastry Cream
- 1 1/3 cup Greek Yogurt
- 2/3 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1/2 teaspoon vanilla bean paste
- 1/2 teaspoon lemon zest
- pinch saffron crushed
- 4 tablespoons unsalted butter softened
Cinnamon Oat Crust
- 2 cups old fashioned oats
- 1/4 cup AP Flour or wheat flour
- 3/4 cup light brown sugar or jaggery
- 1/2 teaspoon fine sea salt
- 6 tablespoons unsalted butter melted
- 8 ounces fresh blueberries for topping
Instructions
Yogurt Pastry Cream
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In a medium saucepan, combine all of the ingredients for the pastry cream. Whisk until smooth and then turn the stovetop to medium low.
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Continue to whisk constantly over medium low heat for about 8 minutes, until the pastry cream thickens up. It will be slightly thicker than normal pastry cream due to the greek yogurt.
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Then pour the pastry cream into a heat safe bowl. Cover with plastic wrap, pressing against the surface to prevent a film from forming.
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Chill for 1 hour.
Oat Crust
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Preheat oven to 350 degrees F. Place 6 round tart pans (4.75 inch size) onto a baking sheet.
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Melt butter and set aside.
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Use a food processor to finely grind up the oats.
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Then add the remaining ingredients (EXCEPT MELTED BUTTER) and grind for about 30 seconds to combine.
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With the processor running, drizzle in melted butter and let it combine. It will resemble crumbly wet sand.
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Then divide the oat crust evenly between the tart pans. Use fingers to press into bottom and up the sides.
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Bake for 15-20 minutes, until lightly browned and set.
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Cool for at least 30 minutes.
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Then remove pastry cream from the fridge. Spoon pastry cream into tart shells. Decorate with fresh fruit, like blueberries. Chill until ready to eat.
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