Blueberry Yogurt Tart With Ginger Graham Cracker Crust (Page 2)

Blueberry Yogurt Tart With Gingery Graham Cracker Crust
Makes one 9-inch tart

Ingredients

* 10-20 whole graham crackers, broken in half – enough to make 1 1/2 cups of crumbs (the grahams I used were on the small side, being some health food variety, and I needed closer to 20 — if you’re not sure just measure your crumbs and then dump them back in the food processor)
* 1/4 cup crystallized ginger, finely chopped
* 1/4 cup sugar
* Pinch of salt
* 1/2 tsp ground cinnamon
* 1 tsp lemon zest (optional)
* 5-6 Tbsps unsalted butter, melted
* 2 cups Greek yogurt (I used a tub of Fage’s whole milk yogurt), drained overnight or for several hours
* 2 tablespoons honey
* 1- 1 1/2 cups fresh blueberries

Directions

1. Preheat the oven to 350° and grease a pie dish or tart pan with removable bottom. In a food processor, pulse the graham crackers with the crystallized ginger, sugar, salt and cinnamon until finely ground. Add the melted butter and pulse until the crumbs are evenly coated.

2. Press the crumbs evenly over the bottom and up the sides of the pie dish or tart pan. Bake for about 20 minutes, until the crust is lightly browned. Let the crust cool completely. (You can make the crust up to a day ahead of time and just keep it wrapped in a plastic bag in the fridge if you like.)

3. In a medium bowl, mix the drained yogurt with the honey and (optional) lemon zest. Spread the yogurt in the crust and arrange the blueberries over the surface of the yogurt in any pattern you like. You could also throw some raspberries in there for added color if you feel like it. Cut the tart in slices and sit back to enjoy the oohs and aahs…

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