Summer Shortbread Tart

Irish Yogurts Clonakilty Summer Shortbread

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Course Dessert
Cuisine Irish
Servings 6


  • 50 g caster sugar plus extra to sprinkle
  • 200 g plain flour
  • 100 g butter softened
  • 1 tsp. lemon thyme – optional
  • 1 tsp irish salt flakes
  • 2 pots Irish Yogurts Clonakilty Gourmet Lemon Sicilian Yogurts
  • 250 ml cream whipped
  • 400 g raspberries
  • 100 g mini meringues kisses


  • Preheat the oven to 160˚C. Line a 20cm tart tin with parchment paper.
  • In a bowl, combine the butter and sugar, and flour with some lemon thyme.
  • Gently push the dough in the tart base tin evenly.
  • Sprinkle with caster sugar, salt flakes and extra lemon thyme if desired. and chill in the fridge for 10 minutes if desired.
  • Bake in the oven for 15-20 minutes, or until pale golden-brown. Remove from the oven and set aside to cool on a wire rack.
  • Once cooled, prepare the mousse, in. a bowl, combine the Irish Yogurts Clonakilty Sicilian Lemon Yogurts with the cream until smooth. Taste to check the flavour and add extra lemon yogurt if desired.
  • Spoon the mixture over the shortbread.
  • Scatter the fresh raspberries and sprinkle with the mini meringues and extra lemon thyme if desired.
Keyword Dessert, irish yogurt Clonakilty, Kevin Dundon, quick and easy

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