Gone, All Gone
Oh, hi! Remember me? I used to be a very faithful Tuesdays with Dorie participant. June just about did me in with all its end of school year activities coupled with some other issues that took up most of my mental energy. So, I did not make the Savarin or the Savory Tomato Galettes. But, I am happy to say that I am back today with the Baked Yogurt Tart. Yay!
Now, this is a recipe I have made before, though it has been several years since the last time. We have always loved it and this time was no different.
As I told everyone who tried it last night at my ladies craft group, the hardest part of the recipe is making the pie crust. If you have a favorite recipe for pie crust, by all means, use it. I even think this tart would be good with a graham cracker crust and I certainly would not snub my nose at a piece of this tart made with a pre-prepared crust. The star of the dish is not the crust. The crust is just the container.
The real star of the show is the filling. It’s like cheesecake, but not as heavy or tangy. It is heavily flavored with vanilla and the fresh berries cook a little, but not enough to lose their structure. Since I only ever buy greek yogurt nowadays, that’s what I used, and I did think it was a little denser than I remember from the past, so I may cut back on the flour next time. The great thing is, since it uses nonfat yogurt, you can really, honestly say, when you are serving it, that it is healthy.
I would show you a picture of a slice, but it’s all gone. I didn’t take a picture last night when I served it, and the boys and I finished it off for breakfast this morning. Ah well, you’ll just have to make your own to see for yourself.
You can find the recipe here.