This delicious dessert has everything you expect from a Summer tart: a buttery crust, a creamy middle and a crown of colorful berries. As tarts have a tendency to be, it is a super ending for an alfresco dinner or a treat with an iced tea within the afternoon. However this one additionally has any other element going for it: it’s higher for you.
The main healthy twist is its filling. Now not the everyday custard, it is made with yogurt that has been strained to acquire a custardlike creaminess. It is a simple aspect to do. In fact, earlier than Greek yogurt changed into broadly to be had (a trifling 10 years ago, if you may consider it), I often made my very own, using this method of straining everyday yogurt. Here, you start with Greek yogurt and thicken it in addition by way of placing it right into a paper-towel-covered mesh strainer set over a bowl and letting it take a seat inside the fridge for at least 4 hours. After that point, the liquid (whey) is tired off and the ultra-thick yogurt, which releases without problems from the paper towel, is the right consistency for the tart filling.
The yogurt is flavored with multiple tablespoons of honey and a bright kick of lemon zest, then spread right into a graham cracker crust, which also is a notch extra wholesome than most crusts because it involves a lot much less butter. The tart is topped with a spread of plump Summer berries that may be artfully organized or simply piled on, depending for your temper. I entertained the concept of glazing them with dissolved honey or jam However discovered that their natural splendor wanted no adornment at all.
Let the tart set in the fridge for numerous hours after it is prepared. Altogether, the recipe requires large sitting time However little or no effort, qualifying it as the perfect make-ahead deal with for a comfortable Summer day.
Berry Tart With Honey-Yogurt Filling:
While you make this in a nine-inch pie plate, realize that the tart will Not fill it to the rim. An eight-inch tart pan can also be used.
MAKE ahead: The yogurt needs to be strained inside the refrigerator for as a minimum four hours and as much as in a single day. The tart wishes to set in the refrigerator for at the least four hours, or as much as an afternoon, before serving.
2 cups simple nonfat Greek-style yogurt
nine square graham cracker sheets (four.8 ounces total)
3 tablespoons unsalted butter, melted
1/8 teaspoon salt
2 tablespoons water
2 tablespoons honey
3/four teaspoon finely grated lemon zest
four massive strawberries, quartered, or eight small strawberries, halved
3/four cup blueberries
three/four cup raspberries
Line a pleasant-mesh strainer with paper towels and set the strainer over a bowl. Location the yogurt on top of the paper towel in the strainer; transfer to the fridge for at least four hours or in a single day. switch the thickened yogurt to a bowl, and discard the liquid that has drained off.
Preheat the oven to 350 stages. Pulse the graham crackers in a food processor to the consistency of great crumbs. The yield must be about 1 1/three cups. Upload the butter, salt and water; pulse till the crumbs are calmly moistened.
Grease a nine-inch round pie dish (No longer deep-dish) or 8-inch tart pan with cooking oil spray. Use your palms to press the crumb aggregate right into a pie plate or tart pan, inclusive of a chunk up the sides. Bake till browned, nine or 10 minutes. (The baked crust might have cracks in it; it’s k.) Permit it cool absolutely.
Add the honey and lemon zest to the yogurt, stirring to include. switch the yogurt aggregate to the crust, spreading it gently in order Not to interrupt up the crust or drag crumbs.
Set up the berries on top of the yogurt filling. Cowl and refrigerate for as a minimum 4 hours or up to 1 day earlier.