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Prepare and bake Rich Butter Crust; set aside. In small bowl of an electric mixer beat cream cheese and sugar until smooth. Add yogurt and vanilla; beat until combined; pour into prepared crust. Refrigerate until firm, about 6 hours. Garnish with such fruits as apricots and strawberries and a sprig of mint, if desired. Makes 8 servings.
In a food processor fitted with a metal wing blade, place flour, sugar and salt; mix well. Add butter; process until mixture resembles coarse crumbs. Add water and egg yolk; process just until mixture leaves the sides of the bowl and forms a ball. (Or to prepare by hand, place dry ingredients in a medium bowl. Cut in butter to resemble coarse crumbs. Add water and egg yolk; mix until combined). On a square of wax paper pat mixture into 5 inch round. Wrap and refrigerate at least 1 hour or up to 2 days. Working quickly, on a lightly floured board or between 2 sheets of wax paper roll into a 12 inch round. Ease into a 10 inch tart pan with a removable bottom of a 9 inch pie plate. Trim or flute edges; prick bottom with fork tines. Chill until firm. Bake in preheated 400 degree F oven until golden, about 8 minutes. Cool before filling. Makes 1 crust.
By Robin from Washington, IA
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