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Friday, September 30

Honeyed yogurt & blueberry tart with ginger crust

Graham cracker crumbs
1 ½ cups +
3 tablespoons
Ginger, crystallized, finely chopped
¼ cup
1 tablespoon
Butter, unsalted, melted
3 tablespoons
Egg white
1 large
Yogurt, nonfat Greek, drained overnight
2 cups
2 tablespoons
1 ½ cups
  1. Preheat the oven to 350°F. 
  2. Grease a 14-by-4 ½-inch rectangular fluted tart pan with a removable bottom with cooking spray. 
  3. In a food processor, pulse the graham crackers with the crystallized ginger, sugar, and salt until finely ground. 
  4. Add the butter and egg white, and pulse until the crumbs are evenly coated. 
  5. Press the crumbs evenly over the bottom and up the sides of the tart pan. 
  6. Bake for about 20 minutes, until the crust is lightly browned; let cool completely. 
  7. In a medium bowl, mix the drained yogurt with the honey. 
  8. Spread the yogurt in the crust, and arrange the blueberries over the surface. 
  9. Cut the tart into slices and serve. 
Recipe from Food&Wine online.

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