I made this following dinner one night and after I ate my slice I knew two things: 1) It’s a good thing I had wrapped up the rest and put it in the fridge otherwise I’d keep going back for more and 2) I was going to having very tasty dreams about this tart. The best part is you don’t feel that guilty about eating it because the filling is non-fat yogurt topped with fresh fruit (feel free to substitute raspberries or blackberries), while the crust…well, the crust is perhaps the least healthy, but still, honestly, not bad at all.
And one more thing I learned: go fruit picking more often. I got all the berries for this tart from a local farm in Maryland. My friend Amy, James and I spent a recent Saturday out in the sunshine picking fruit, relaxing, chatting and becoming one with mother earth.
If you have a farm within an hour driving distance you must go! As Amy said, it’s also a way to mark the seasons. Berries and peaches in the summer, apples in the fall, squash and other veggies in the winter and strawberries in the spring. So get your overalls on and head out to support your local farm!
Speaking of local farms….are any readers out there signed up for their local CSA (community supported agriculture)? Do you like it? Would you recommend it?
NOTE: This can be made one day ahead and kept in the fridge. James and I agreed it was even a bit better after sitting in fridge overnight because the yogurt thickened and held it’s form better.
Source: Adapted from Food & Wine
2 1/4 cups vanilla wafer cookies, crushed (1-9 oz. box of vanilla wafers)*
1/4 cup crystallized ginger, finely chopped
1 T. sugar
pinch of salt
3 T. unsalted butter, melted
1 large egg white
2 cups Greek-style nonfat yogurt
2 T. honey
1 1/2 cups blueberries, or enough to cover the entire top of the tart
*the best way to crush the cookies is to put them in a large ziploc bag, take the air out then use a can or other utencil to crush the cookies into crumbs.
Preheat the oven to 350 and grease either 14-by-4 1/2-inch rectangular fluted tart pan or 9-inch tart pan with a removable bottom.
1. In a food processor, pulse the vanilla wafers with the crystallized ginger, sugar and salt until finely ground.
2. Add the butter and egg white and pulse until the crumbs are evenly coated. (The dough may look and feel mushy)
3. Using your fingers, gently press the crumbs evenly over the bottom and up the sides of the tart pan. Bake for about 20 minutes, until the crust is lightly browned. After removing from the oven, let sit at room temperature for about 10 minutes then move to the fridge for another 20 minutes. Make sure crust is cooled completely.
4. In a medium bowl, mix the yogurt with the honey. Spread the yogurt in the crust and arrange the blueberries over the surface of the yogurt. Cut the tart in slices and serve.