I enjoy berries of all kinds but one of my favourites is blueberry. They are readily available fresh, frozen or dried. There are numerous ways to utilize blueberries in sweet or savoury dishes. The recipe that I will be sharing with you in this post is called Blueberry Sour Cream and Greek Yogurt Tarte with Streusel Topping. The filling is quick and easy to make using either fresh or frozen blueberries. This is one of my favourite tartes and I would recommend that you add it to your dessert repertoire.
Blueberry Sour Cream and Greek Yogurt Tarte
Blueberries have a unique flavour – sweet with a slightly acidic finish that is similar to a grape. The anthocyanins in blueberries are linked to many health benefits; which may contribute to maintaining bone health; lowering blood pressure, preventing cancer; promoting healthy digestion due to the fibre; reducing the risk of heart disease; and even prevent wrinkles! While I cannot guarantee that last claim, I do know that your family and guests will love this tarte. Give it a try – you will not be disappointed.
Blueberry Sour Cream and Greek Yogurt Tarte with Streusel Topping
CHEF TALK: This Blueberry Sour Cream and Greek Yogurt tarte is adapted from the recipes that I used during my career as a pastry chef with adjustments to include gluten-free options and alternative sweeteners. Check the different options listed below for ingredient and baking variations.
This is a gluten-free version of the Blueberry Sour Cream and Greek Yogurt Tarte
Yield: 8 – 10 portions
Equipment: 1 – 9” pie pan or tarte tin with a removable bottom
Crust:
1 prepared 9” crust, blind-baked (PÂTE BRISÉE or gluten-free crust)
INGREDIENTS:
Filling:
- ½ cup full-fat sour cream
- ½ cup Greek yogurt
- 4 – 6 oz. (1/2 cup) Organic Raw Cane Sugar or granulated sugar (depending on sweetness of fruit)
- 1 egg
- 1 oz. gluten-free flour blend or all-purpose flour
- ¼ teaspoon fine salt
- 1 teaspoon vanilla bean paste or vanilla extract
_____________ - 12 oz. fresh or frozen wild or locally grown blueberries
Streusel Topping:
- 2.5 oz. (70 g or 1/3 cup) gluten-free flour blend or all-purpose flour
- Pinch of cinnamon
- ¼ teaspoon fine salt
- 2 oz. (1/4 cup) organic raw cane sugar or granulated sugar
- 2 oz. (57g or 1/4 cup) unsalted butter, cold, cut into small pieces
METHOD:
- Preheat the oven to 350oF. Prepare the 9” tart pan with pastry and blind bake until the crust is baked to a light colour. Cool while the filling ingredients are being prepared.
- Combine the filling ingredients (except for the blueberries) together. Mix thoroughly.
- Add the blueberries and mix through lightly. CHEF TIP: If you are using frozen blueberries, fold in the frozen blueberries just before pouring it into the crust.
- Pour the filling into the pre-baked tart shell and bake for 25 minutes (the filling will be just barely set).
- While the tart is baking, prepare the streusel topping. Mix the ingredients for the streusel topping by combining the dry ingredients. Cut in the pieces of cold butter and work into the dry ingredients until a coarse crumb forms.
- Remove the tart from the oven after 25 minutes. Sprinkle the tart lightly with the streusel topping. CHEF TIP: You will have extra streusel topping, which freezes well. Use this to top muffin batter before baking, or pies or quick breads. Place the tart back into the oven and bake for a further 20 minutes or until the streusel topping is a light golden brown and the tart becomes a little puffy.
- Remove the tart from the oven and cool on a rack. Refrigerate at least three hours or overnight, uncovered.
- TO SERVE: Dust the tart lightly before serving with icing sugar. Cut the tart into 8 – 10 portions and place each serving on individual plates. Serve simply with a rosette of whipped cream on the side and a fresh fruit garnish (for example, a halved strawberry or a few fresh blueberries).
What Else Can I Do With This Recipe?
- Try a mixture of half and half fresh blueberries and raspberries mixed together for a colourful tart. Adjust the sugar accordingly to your taste.
- Bake the filling in small shallow ramekins for a crustless option. Bake for 10 – 15 minutes or until the centre of the filling is set and starting to puff up. Refrigerate for several hours or overnight. Garnish with a dusting of icing sugar and a tumble of fresh berries on top of the chilled dessert.
Blueberry Sour Cream and Greek Yogurt Tarte
Prep
Cook
Inactive
Total
Yield 8 pieces
Blueberry Sour Cream and Greek Yogurt Tarte with Streusel Topping is quick and easy to make using either fresh or frozen blueberries. This is one of my favourite tartes and I would recommend that you add it to your dessert repertoire.
Ingredients
Filling:
- ½ cup full-fat sour cream
- ½ cup Greek yogurt
- 4 – 6 oz. (1/2 cup) Organic Raw Cane Sugar or granulated sugar (depending on sweetness of fruit)
- 1 egg
- 1 oz. gluten-free flour blend or all-purpose flour
- ¼ teaspoon fine salt
- 1 teaspoon vanilla bean paste or vanilla extract
- 12 oz. fresh or frozen blueberries
Streusel Topping:
- 2.5 oz. (70 g or 1/3 cup) gluten-free flour blend or all-purpose flour
- Pinch of cinnamon
- ¼ teaspoon fine salt
- 2 oz. (1/4 cup) organic raw cane sugar or granulated sugar
- 2 oz. (57g or 1/4 cup) unsalted butter, cold, cut into small pieces
Instructions
- Preheat the oven to 350oF. Prepare the 9” tart pan with pastry and blind bake until the crust is baked to a light colour. Cool while the filling ingredients are being prepared.
- Combine the filling ingredients (except for the blueberries) together. Mix thoroughly.
- Add the blueberries and mix through lightly. CHEF TIP: If you are using frozen blueberries, fold in the frozen blueberries just before pouring it into the crust.
- Pour the filling into the pre-baked tart shell and bake for 25 minutes (the filling will be just barely set).
- While the tart is baking, prepare the streusel topping. Mix the ingredients for the streusel topping by combining the dry ingredients. Cut in the pieces of cold butter and work into the dry ingredients until a coarse crumb forms.
- Remove the tart from the oven after 25 minutes. Sprinkle the tart lightly with the streusel topping. CHEF TIP: You will have extra streusel topping, which freezes well. Use this to top muffin batter before baking, or pies or quick breads. Place the tart back into the oven and bake for a further 20 minutes or until the streusel topping is a light golden brown and the tart becomes a little puffy.
- Remove the tart from the oven and cool on a rack. Refrigerate at least three hours or overnight, uncovered.
- TO SERVE: Dust the tart lightly before serving with icing sugar. Cut the tart into 8 – 10 portions and place each serving on individual plates. Serve simply with a rosette of whipped cream on the side and a fresh fruit garnish (for example, a halved strawberry or a few fresh blueberries).
Notes
For further details, including step-by-step photographs, please refer to my original post: https://urbnspice.com/my-recipes/blueberry-sour-cream-and-greek-yogurt-tarte/
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Courses Dessert
Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Blind Baking
- Cutting Pies and Tarts
- Oven Temperature Accuracy
- Vanilla Extract
__________
You Might Also Enjoy these UrbnSpice Dessert Recipes:
White Chocolate Vanilla Bean Mini Cheesecakes
UrbnSpice’s Ultimate Maple Butter Tarts
As always, if you try this recipe for Blueberry Sour Cream and Greek Yogurt Tarte with Streusel Topping, please leave me a comment below with your feedback.
You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!
Denise Paré-Watson
The Urbnspice Chef
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This is beautiful, Denise, and exactly what I like. When we’re back from Italy I am going to make it with saskatoons instead of blueberries. We are freezing 6 bags before leaving! Hope it works 🙂 . Love it, love it!
Thank you so much, Nicoletta! You think that you will enjoy this pie/tarte very much. Saskatoons will be lovely in this pie, although I should also post a saskatoon filling that I think you might enjoy from my pastry recipe book. Have fun baking! Thanks for your lovely comments 🙂
Just a few more weeks until blueberry season! This reminds me of a blueberry yogurt muffin I used to make but I think I’d like the tang of sour cream.
Yes, Ayngelina: this tarte does have a slight tang with the sour cream and yogurt, or you can also use all sour cream or all Greek yogurt rather than half and half. I hope you enjoy it as much as we do. Thanks for dropping by UrbnSpice 🙂
This tart looks delicious! Perfect timing as I picked up a huge container of organic blueberries at Costco just yesterday. Your site is a great resource! Nothing like having a chef’s advice at your fingertips.
Oh, I am so thrilled that you will try this tarte, Sharon, especially with the organic blueberries. I find that it is just the right amount of sweetness using organic berries – they are sweeter and more flavourful, right? Thanks for your kind words and for visiting UrbnSpice 🙂