Blueberry Yogurt Tart With Ginger Graham Cracker Crust

I made this beautiful summertime treat for the first time last night and am happy to report that it’s delicious, satisfying, cool and easy to make. In short, I think you’re going to love it…

We spent a mighty pleasant morning picking blueberries at Greig Farm yesterday – it was hot but there was a nice breeze and the blueberry bushes are actually tall enough to create a little shade. Every time we go, I am amazed all over again by how beautiful the berries are – perfectly plump and juicy with that soft, lush dusky coating that rubs off when you touch them, exposing the darker, shiny blue underneath.

And there are just many of them, too. Sadly, this is not the case with the raspberries this year – they got frost damaged in the wacky weather we had in the late winter/early spring. But the blueberries are going strong!

I saw the recipe that inspired this tart show up via Food & Wine over the weekend and knew I wanted to earmark some of the fresh berries to try it out. Although I am typically only interested in desserts that contain chocolate, something about this one appealed to me very strongly. I think it was the spicy ginger in combination with tart yogurt and sweet berries. And since my husband is a confirmed ginger hound, I figured I could not go wrong…

I more or less stuck with the recipe though I have made it tastier and less healthy (but come on, this is a dessert!) by substituting whole milk Greek yogurt for the non-fat and by basically doubling the amount of butter in the crust, adding more sugar, and removing the egg white as I did not feel like wasting an egg yolk.

I also added a sprinkling of cinnamon to the crust mixture. And I think it would be good to include some lemon zest in the honeyed yogurt (though I had used up my last lemon so I could not try it.)

Despite the fact that all Greek yogurt has already been drained (I believe the extra draining is the only difference between Greek yogurt and other yogurts and what accounts for its characteristically firm texture), I followed the directions and drained the Greek yogurt for a number of hours before composing the tart. It did shed a little more water weight, becoming even firmer and creamier in the process. However, I think that if you were pressed for time, you could probably just use it as is.