greek_yogurt_tart_7

Greek Yogurt Tart with Pistachio Graham Crust

 

One thing that happened on my vacation in Italy was that I fell in love with strawberries all over again. They were exquisite, and I seldom use that word. They’re a smaller and sweeter variety that we have in the U.S. and I’m. So. Jealous.

Strawberries have always been one of my favorite berries, but over the last few years I have admittedly used more raspberries, as they tend to be considered more “fine dining”. I’ve neglected the strawberry, and it’s about time I start making up for that.
Coming back home, I’ve literally eaten strawberries every day since I’ve been back. Also, I’ve been thinking of what great desserts I can make with them. To start, I’ve come up with a light Greek yogurt tart to showcase some sliced fresh strawberries. I found some amazing looking golden raspberries at the grocery store too, so I threw them on as well! Feel free to showcase any other berry you’d like!

Greek Yogurt Tart
Yield 1 8” fluted tart pan
Tart crust
Graham cracker crumbs 1 cup
Pistachios ¾ cup
Butter, melted 5 T (2.5 oz)
Sugar ¼ cup
 
Greek Yogurt Layer
Cold water 3 T
Powdered gelatin 1 ½ tsp
Sugar 1/3 cup
Greek yogurt (plain) 1 cup
Lemon juice 1 T
Milk ½ cup
Lemon zest 1 tsp
 
Directions:
Preheat oven to 350 degrees F (176 C).
Spray an 8” fluted tart shell. In a food processor, pulse together graham cracker crumbs and pistachios until pistachios are mostly broken up into small chunks. Add melted butter and pulse a few more times.
Spread pistachio-graham cracker base onto tart pan and work your way up the sides, distributing an even amount all over the pan. Bake for 14 minutes, or until edges appear crispy. You may need to flatten out the tart shell again with the back of measuring up if the shell appears to have puffed up.

When the tart shell is baked, you may turn off the oven and prepare the Greek yogurt filling. The tart shell must be cooled completely before filling. 

To prepare the filling, sprinkle powdered gelatin over the cold water and let it bloom. In a small saucepan, heat up milk and sugar on medium high heat. Be careful to not boil.

In a separate bowl, combine Greek yogurt, lemon juice and zest.

Once milk is hot and sugar has dissolved, add bloomed gelatin to the pot and stir around until all the gelatin dissolves. Next, pour the milk mixture over the Greek yogurt and whisk to combine.

Pour mixture into the cooled tart shell and place in the fridge. You may want to put the tart pan over another cookie sheet in the fridge just in case the mixture seeps thru some microscopic holes… trust me I’ve been there, and cleaned that mess before.

Chill for 2+ hours.

Decorate with slices of strawberries, golden raspberries, or whatever else you’d like!

Enjoy!

Greek Yogurt Tart

Greek Yogurt Tart with a Pistachio Graham Cracker Crust
Servings: 10
Author: Saura Madani

Ingredients

Crust

  • 1 cup graham cracker crumbs
  • 3/4 cup pistachios
  • 5 Tbsp. butter, melted
  • 1/4 cup sugar

Greek Yogurt Layer

  • 3 Tbsp. cold water
  • 1 1/2 tsp powdered gelatin
  • 1/3 cup sugar
  • 1 cup greek yogurt
  • 1 Tbsp. lemon juice
  • 1/2 cup milk
  • 1 tsp lemon zest

Instructions

  • Preheat oven to 350 degrees F (176 C).
  • Spray an 8” fluted tart shell. In a food processor, pulse together graham cracker crumbs and pistachios until pistachios are mostly broken up into small chunks. Add melted butter and pulse a few more times.
  • Spread pistachio-graham cracker base onto tart pan and work your way up the sides, distributing an even amount all over the pan. Bake for 14 minutes, or until edges appear crispy. You may need to flatten out the tart shell again with the back of measuring up if the shell appears to have puffed up.
  • When the tart shell is baked, you may turn off the oven and prepare the Greek yogurt filling. The tart shell must be cooled completely before filling. 
  • To prepare the filling, sprinkle powdered gelatin over the cold water and let it bloom. In a small saucepan, heat up milk and sugar on medium high heat. Be careful to not boil.
  • In a separate bowl, combine Greek yogurt, lemon juice and zest.
  • Once milk is hot and sugar has dissolved, add bloomed gelatin to the pot and stir around until all the gelatin dissolves. Next, pour the milk mixture over the Greek yogurt and whisk to combine.
  • Pour mixture into the cooled tart shell and place in the fridge. You may want to put the tart pan over another cookie sheet in the fridge just in case the mixture seeps thru some microscopic holes… trust me I’ve been there, and cleaned that mess before.
  • Chill for 2+ hours.
    Decorate with slices of strawberries, golden raspberries, or whatever else you’d like!
    Enjoy!

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