Photos by G. Giustolisi
Pastry crust made with yogurt has a delicate taste and a softness that makes it even more tempting. Choose a good quality plain yogurt and your crust will be special. Rice flour brings this dough together for the added bonus of great flavor and being gluten free. 
Tart Dough with Yogurt
- Total Time: 45 minutes
- Yield: 1 tart crust 1x
Description
This pastry crust made with tangy yogurt and rice flour is both delicate and gluten-free, offering a soft, flaky base perfect for any tart.
Ingredients
- 200 g (7 oz) butter
- 100 g (3 1/2 oz-1/2 cup) raw sugar
- 1 whole egg
- 1 egg yolk
- 2 tbsp (30 ml) plain yogurt
- 1 tsp vanilla powder Bourbon
- 400 g rice flour
- 1 tsp organic baking powder
- Pinch of salt
Instructions
- In a large bowl, knead the butter with the sugar until well combined and creamy.
- Add the whole egg and egg yolk to the mixture, and continue to mix until fully incorporated.
- Stir in the yogurt and vanilla powder, mixing until smooth.
- In a separate bowl, combine the rice flour, baking powder, and a pinch of salt.
- Gradually add the dry ingredients to the wet mixture, kneading quickly until a dough forms.
- Shape the dough into a loaf, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes to firm up.
- Once chilled, roll out the dough on a floured surface to your desired thickness for your tart or pastry base.
Notes
- For best results, use high-quality plain yogurt to enhance the flavor of the crust.
- The dough can be stored in the refrigerator for up to 2 days.
- If the dough is too sticky, add a little more rice flour when rolling it out.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 5
- Sodium: 60
- Fat: 12
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
- Cholesterol: 45
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Frequently Asked Questions
Why does this recipe use rice flour instead of all-purpose flour?
The article explains that rice flour is used for both great flavor and to make the tart dough gluten-free. The 400g of rice flour is the only flour in this crust — there is no all-purpose flour — which gives the base a more delicate texture alongside the 2 tbsp of plain yogurt.
Why must the dough rest in the refrigerator for at least 30 minutes before rolling?
The dough is shaped into a loaf, wrapped in plastic, and chilled for at least 30 minutes (step 6) so the 200g of butter can firm up again after being worked in. This makes the dough easier to roll out without it sticking or tearing.
What do I do if the dough is too sticky to roll?
The recipe notes say to add a little more rice flour when rolling out if the dough is too sticky. The notes also allow storing the dough in the refrigerator for up to 2 days if you want to make it ahead.
