Honeyed Yogurt & Berry Tart with Graham Cracker Ginger Crust

July 4th Baking Goals!

Perfectly Sweet & Tart in every bite!

Made with only 9 ingredients + fresh berries, this simple tart is fun & festive!

Recipe below adapted from Food and Wine, the graham cracker crust is made with Schar Honeygrams and spiced with just a hint of crystallized ginger, and the yogurt filling is blended with honey and lemon juice for the perfect sweet-tart taste.

I first made this for my Father’s birthday a month or so ago and it disappeared quickly! (I was really hoping for at least one slice left over….)  So if you’re looking for an easy, crowd-pleasing dessert anytime this summer, give this a try… You will not be disappointed!

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Honeyed Yogurt & Berry Tart with Graham Cracker Ginger Crust

Recipe

Honeyed Yogurt Berry Tart with Graham Cracker Ginger Crust
 
This Berry Tart is the ultimate Summer dessert. Perfectly balanced between sweet and tart, and so fresh with all the seasonal berries. Recipe adapted from Food and Wine, the graham cracker crust is spiced with just a hint of crystallized ginger (you could add more but my family likes just a hint of flavor) and the yogurt filling is blended with honey and lemon juice for the perfect sweet tart taste. Made with Schar Honeygrams. Originally sponsored by Schar.
Author:
Recipe type: Dessert, Summer
Cuisine: Gluten-Free, Vegetarian
Ingredients
crust (makes a 9 inch round tart pan)
  • 2 cups plus 2½ tablespoons of graham cracker crumbs, made with Schar Honeygrams. (We used approximately 1½ boxes of Schar Honeygrams pulsed in a food processor to make the graham cracker crumbs)
  • 1 tbsp crystallized ginger, finely chopped (you could use up to ¼ cup if you want more spice)
  • 1 tbsp sugar
  • Pinch of salt
  • 3 tablespoons butter, melted
  • 1 large egg white
Filling
  • 3 cups Greek-style nonfat yogurt, drained overnight (you want to reduce the water content, so drain overnight in a cheese cloth and strainer)
  • 3 tablespoons honey
  • 3 tsp fresh lemon juice
Berry Topping
  • Approximately 1½ cups assorted fresh berries
Instructions
crust
  1. Preheat the oven to 350 degrees & spray with cooking spray a 9 inch round fluted tart pan with a removable bottom.
  2. In a food processor, pulse the graham crackers with the crystallized ginger, sugar and salt until finely ground.
  3. Add the butter and egg white and pulse until the crumbs are evenly coated.
  4. Press the crumbs evenly over the bottom and up the sides of the tart pan.
  5. Bake for about 15 minutes, until the crust is lightly browned. Let the crust cool completely.
  6. Can be made a day ahead.
Filling
  1. In a medium bowl, mix the drained yogurt with the honey and lemon juice (can also be made a day ahead, just mix well before spreading into pan the next day)
  2. Spread the yogurt mix in the crust and arrange berris over the surface of the yogurt.
  3. Carefully push the removable tart pan bottom up and away from the removable sides before serving.

 

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