{"id":9484,"date":"2020-04-09T09:58:00","date_gmt":"2020-04-09T09:58:00","guid":{"rendered":"https:\/\/cookwithgusto.com\/?p=9484"},"modified":"2020-09-28T19:51:54","modified_gmt":"2020-09-28T19:51:54","slug":"jam-tart-soft-yogurt-olive-oil-crust","status":"publish","type":"post","link":"https:\/\/cookwithgusto.com\/?p=9484","title":{"rendered":"Jam tart with soft yogurt and olive oil crust"},"content":{"rendered":"<h4>Jam tart with soft yogurt and olive oil crust.<\/h4>\n<div id=\"root\">Loading&#8230;<\/div>\n<p><script>\n        (function (w, d, s, o, f, js, fjs) {\n            w['BuildBubbles-Audio-Player'] = o; w[o] = w[o] || function () { (w[o].q = w[o].q || []).push(arguments) };\n            js = d.createElement(s), fjs = d.getElementsByTagName(s)[0];\n            js.id = o; js.src = f; js.async = 1; fjs.parentNode.insertBefore(js, fjs);\n        }(window, document, 'script', 'w1', 'https:\/\/vasinl124.github.io\/buildbubbles-audio-player-widget\/build\/widget.js'));\n        w1('init', { targetElementId: 'root' });\n        w1('episodeid', { id: '5f723db9e2e39e001780a83a', center: true });\n    <\/script><\/p>\n<h5>Jam tart with soft yoghurt and olive oil crust.<\/h5>\n<p>This simple and fragrant dessert is perfect for Easter that will leave your family asking for second helpings. The tangy yoghurt in the crust complements the fresh jam-based filling to produce a mouth-watering experience.<br \/>\nJam tart with soft yoghurt and olive oil crust.<\/p>\n<h5>Ingredients<\/h5>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/04\/Jam_tart_soft_yogurt_olive_oil_crust_ingredients_1.jpg\"><img decoding=\"async\" class=\"size-full wp-image-9485 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/04\/Jam_tart_soft_yogurt_olive_oil_crust_ingredients_1.jpg\" alt=\"Jam_tart_soft_yogurt_olive_oil_crust_ingredients_1\" width=\"300\" height=\"191\" \/><\/a><br \/>\nFlour 320-350 gr<br \/>\nSugar 100 gr<br \/>\nEgg 1 (large)<br \/>\nWhite yoghurt (or vanilla, lemon, or other as you like) 150 gr<br \/>\nExtra virgin olive oil 50 ml<br \/>\nPinch of salt 1<br \/>\nBaking powder 10 gr<br \/>\nFor the filling: 1 jar of excellent quality jam (we have used strawberry jam).<\/p>\n<h5>Equipment:<\/h5>\n<p>1 spatula, blender (or whisk), 1 cake pan, parchment paper, small-sized mold.<\/p>\n<h5>Preparation<\/h5>\n<p>In a bowl mix yoghurt with egg, oil, sugar, lemon peel, and a pinch of salt.<br \/>\nGradually add the flour with the yeast, mix and until you obtain a dough.<br \/>\n<a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/04\/Jam_tart_soft_yogurt_olive_oil_crust_ingredients_mix_both.jpg\"><img decoding=\"async\" class=\"size-full wp-image-9486 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/04\/Jam_tart_soft_yogurt_olive_oil_crust_ingredients_mix_both.jpg\" alt=\"Jam_tart_soft_yogurt_olive_oil_crust_ingredients_mix_both\" width=\"300\" height=\"225\" \/><\/a><br \/>\nMove onto a pastry board and incorporate the remaining flour until you have an elastic dough that no longer sticks to your hands. You can use it immediately, without letting it rest in the fridge.<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/04\/Jam_tart_soft_yogurt_olive_oil_crust_ingredients_dough.jpg\"><img decoding=\"async\" class=\"size-full wp-image-9487 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/04\/Jam_tart_soft_yogurt_olive_oil_crust_ingredients_dough.jpg\" alt=\"Jam_tart_soft_yogurt_olive_oil_crust_ingredients_dough\" width=\"300\" height=\"230\" \/><\/a><br \/>\nRoll out 1\/3 of the dough (about 220 g) in a 22 cm hinged mold lined with parchment paper. Prick the bottom with a fork to make many small punctures (not too deep).<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/04\/Jam_tart_soft_yogurt_olive_oil_crust_ingredients_stretch.jpg\"><img decoding=\"async\" class=\"size-full wp-image-9488 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/04\/Jam_tart_soft_yogurt_olive_oil_crust_ingredients_stretch.jpg\" alt=\"Jam_tart_soft_yogurt_olive_oil_crust_ingredients_stretch\" width=\"300\" height=\"238\" \/><\/a><br \/>\nCover with jam. With the remaining dough form about 20\/25 balls of about 15 g. and cover the whole tart, spacing them out as they grow in volume a little when cooked.<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/04\/Jam_tart_soft_yogurt_olive_oil_crust_ingredients_balls.jpg\"><img decoding=\"async\" class=\"size-full wp-image-9489 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/04\/Jam_tart_soft_yogurt_olive_oil_crust_ingredients_balls.jpg\" alt=\"Jam_tart_soft_yogurt_olive_oil_crust_ingredients_balls\" width=\"300\" height=\"226\" \/><\/a><br \/>\nBake in a preheated static oven at 175 \u00b0 for about 40 minutes until golden.<br \/>\nUse a toothpick to test cooking \u2013 when it comes out dry the tart is ready.<br \/>\nLet cool, sprinkle with icing sugar, and serve!<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/04\/Jam_tart_soft_yogurt_olive_oil_crust_ingredients_300.jpg\"><img decoding=\"async\" class=\"size-full wp-image-9490 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2020\/04\/Jam_tart_soft_yogurt_olive_oil_crust_ingredients_300.jpg\" alt=\"Jam_tart_soft_yogurt_olive_oil_crust_ingredients_300\" width=\"300\" height=\"260\" \/><\/a><\/p>\n<h5>Tips<\/h5>\n<p>You can keep the tart for 1 day at room temperature then transfer it to the fridge and consume it within 3-4 days.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Jam tart with soft yogurt and olive oil crust. Loading&#8230; Jam tart with soft yoghurt and olive oil crust. This simple and fragrant dessert is perfect for Easter that will leave your family asking for second helpings. The tangy yoghurt in the crust complements the fresh jam-based filling to produce a mouth-watering experience. Jam tart [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":9492,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-9484","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/9484","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9484"}],"version-history":[{"count":8,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/9484\/revisions"}],"predecessor-version":[{"id":9970,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/9484\/revisions\/9970"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/media\/9492"}],"wp:attachment":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9484"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9484"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9484"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}