March 5, 2009

Recipe of the Day - Honeyed Yogurt and Blueberry Tart with Ginger Crust

I've been on a massive blueberry kick lately. I love to buy cartons of this little berry and eat them alone as a snack or pretty much in any dish that is put in front of me. I'm also a fan of blueberry-infused dessert wine. Seriously, I can't get enough of this berry (side note: Although I love blueberries, raspberries are still my fav berry).

So to celebrate this delicious little treat, try out today's recipe. I think that had she made it past Willy Wonka's chocolate factory, Ms. Violet Beauregarde would have loved this blueberry dish much more than what her fate prescribed...

Violet Beauregarde's Adult Weakness a.k.a Honeyed Yogurt and Blueberry Tart with Ginger Crust

14 x 4.5-inch rectangular fluted tart pan (with removable bottom)
Food processor
Measuring cups
Measuring spoons
Medium mixing bowl
Cooling Rack

10 whole graham crackers, broken into pieces, or 1 1/2 cups plus 2 1/2 tablespoons of crumbs
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 ounces)

Preheat the oven to 350°. Spray a 14-by-4 1/2-inch rectangular fluted tart pan with a removable bottom with cooking spray. In a food processor, pulse the graham crackers with the crystallized ginger, sugar and salt until finely ground. Add the butter and egg white and pulse until the crumbs are evenly coated. 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. Let the crust cool completely.

In a medium bowl, mix the drained 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.

In case you want to make the crust ahead of time, the baked crust can be wrapped in plastic and kept at room temperature overnight.

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