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.

Bluberries by Eve Fox, Garden of Eating blog, copyright 2011

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!

Blueberries from Grieg Farms by Eve Fox, Garden of Eating blog, copyright 2012

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…

Ginger and grahams by Eve Fox, Garden of Eating blog, copyright 2012

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.

Ginger graham cracker crust by Eve Fox, Garden of Eating blog, copyright 2012

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.)

Draining the Greek yogurt by Eve Fox, Garden of Eating blog, copyright 2012

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.

Adding honey to the yogurt by Eve Fox, Garden of Eating blog, copyright 2012

I could not have been more pleased with the results – it is really just scrumptious.

Blueberry yogurt tart with ginger graham crust by Eve Fox, Garden of Eating blog, copyright 2012

A perfect summer dessert using fresh, local berries. Go pick some or just pick some up at your local farmers’ market this week – you won’t regret it!

Next: Get the recipe!

Blueberry yogurt tart with ginger graham crust by Eve Fox, Garden of Eating blog, copyright 2012

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


* 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


1. Preheat the oven to 350į 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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William C
William C3 months ago

Thank you.

W. C
W. C4 months ago


Jeanne Rogers
Jeanne R1 years ago


Julie J
Julie J5 years ago

SOOOO delicious. It get requested regularly.

Abbe A.
Azaima A5 years ago


Duane B.
.5 years ago

Thank you for sharing.

Michele Mihlack
Michele Mihlack5 years ago

I wonder if it could be combined with strawberries also? or even maybe strawberries, bananas, and blueberries??

Jennifer C.
Past Member 5 years ago

Great recipe. Love it. Thanks.

Vicky Pitchford
Vicky P5 years ago

looks yummy

Terry Vanderbush
Terry V5 years ago