Though this creamy and tangy Honey Graham Blueberry Ginger Tart is intended to be a healthy dessert, there’s no shame in easting it for breakfast, too. Allow enough time to drain the yogurt when making this treat to achieve optimal custard-like texture and richness. Then enjoy—with minimal guilt!
- 10 whole graham crackers, broken into pieces
- 1/4 cup crystallized ginger, finely chopped
- 1 tablespoon sugar
- Pinch of salt
- 3 tablespoons unsalted butter, melted
- 1 large egg white
- 2 cups Greek-style nonfat yogurt, drained overnight
- 2 tablespoons honey
- 1 1/2 cups blueberries (9 oz)
- Drain Greek yogurt overnight. (click here for instructions)
- Preheat oven to 350°.
- Spray a 14×4 1/2-inch rectangular fluted tart pan with a removable bottom with cooking spray. An 8×8-inch glass pan works fine, too.
- In a food processor, pulse the graham cracker pieces, crystallized ginger, sugar and salt until finely ground crumbs. Add the melted butter and egg white, then pulse until the crumbs are evenly coated.
- Press the crumbs evenly over the bottom and up the sides of the pan to form the crust.
- Bake for about 20 minutes, until the crust is lightly browned. Let the crust cool completely.
- In a medium bowl, mix the drained yogurt and honey.
- Evenly spread the yogurt mixture in the crust and arrange the blueberries on top.
- Keep covered and refrigerated until you’re ready to serve. It travels well and keeps for several days.
New to cheesecloths or draining yogurt? Click here for instruction.
TIP: Steps 1-6 can be done the night before, to make final preparation the following day a cinch. Wrap crust tightly in plastic wrap and keep at room temperature.
PS: I plan to make this for July 4th, but instead of using blueberries for the whole thing, I’ll use raspberries or strawberries to make an American flag.
Source: Food & Wine | Honeyed-Yogurt and Blueberry Tart with Ginger Crust