Yogurt and Blueberry Tart
Ingredients
- For the Graham Cracker Crust:
- 2 cups graham cracker crumbs* about 14 standard crackers pulverized in the food processor (click here for my recipe for homemade graham crackers. The recipe is gluten-free adaptable.)
- 3 Tablespoons coconut sugar or cane sugar
- 1/8 teaspoon sea salt
- 6 Tablespoons unsalted butter melted
- 1 teaspoon pure vanilla extract
- For the Filling:
- 3 cups plain unsweetened Greek-style full- fat yogurt, strained 4 hours or overnight*
- 2 Tablespoons pure maple syrup raw honey or cane sugar
- 1 vanilla bean scraped (use the pod to flavor sugar or discard)
- 1 pint fresh blueberries for garnish or blueberry sauce recipe below
Instructions
- To make the crust, preheat the oven to 350 degrees. Blend graham crackers, sugar and salt in a food processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and sides of a 9-inch round tart pan, springform pan or pie plate. Bake crust until deep golden brown, about 12 minutes. Cool completely.
- In a medium bowl, mix the strained yogurt with the maple syrup and the scraped beans from the vanilla bean. Spread the yogurt mixture in the crust and smooth the top. Serve immediately or store in the refrigerator for a few hours.
- Garnish with fresh blueberries or pour blueberry sauce over the top. Store leftovers in the refrigerator, however crust will be soft the next day
Notes
I have tried this recipe with alternative yogurts, such as coconut, but they will not strain to the same thick, cream cheese-like consistency as the Greek yogurt.
*To strain yogurt: place a thin, clean tea towel/flour sack towel or a double layer of cheesecloth inside a colander. Place the yogurt in the tea towel and wrap up to cover the yogurt. Place the colander in a large bowl or on top of a plate to catch any drips and place in fridge overnight.