White Chocolate Yogurt Tart

A delicious White Chocolate Yogurt Tart is an essential dessert when entertaining the palates of family or friends. Light, creamy, and aesthetically pleasing, this tart pairs perfectly with our new Burgundy Club Series 1 Collection

White Chocolate Yogurt Tart - Serves 8


8oz white chocolate
½ cup heavy cream
16 oz. plain full fat or 2% Greek yogurt, room temperature
1 sweet pastry dough, frozen
Fresh berries or jam


For the Tart Dough:
Place a rack in the lower third of the oven and preheat the oven to 375°F / 190°C.
On a piece of parchment, a silicone baking mat, or a floured surface, slightly roll the dough with a rolling pin. Roll out the dough into an 11-inch circle then place into a tart pan. Cover tart pan and place in freezer until firm, about 20-25 minutes as frozen dough is less prone to shrinking while baking.
With a fork, poke holes in the dough.
Press parchment paper tightly against the crust, covering the edges to prevent it from toasting too quickly. Fill with pie weights or dry beans/uncooked rice, making sure they’re evenly distributed over the entire surface.
Bake until golden brown, about 20 minutes. Let cool completely.

For the Yogurt Ganache:
Heat the cream to just boiling then add the chocolate.
Stir constantly on medium heat to lightly carmelize, about 5 minutes
Cool to room temperature
Whisk in the Greek yogurt until smooth, and if using jam, spread at the base of tart shell.
Pour yogurt ganache into the center of the cooled tart shell, smoothly and evenly between the border.
Top one side with fresh berries or edible flowers.

Serve this tart alongside a glass of Saint-Bris, AOC, Sauvignon Blanc, Domaine Verret for an elevated pairing experience.