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Holiday season is here, and while a lot of people give into total indulge around this time, for me I try to eat healthy as much as I can so I don’t feel bad about eating at Thanksgiving, Christmas, and all the holiday parties.

We were helping some friends do Holiday photos and decided to cook dinner at the house afterwards. I made chicken satay and a grilled shrimp and apple salad, both easy on the calories. To finish off dinner, I prepared a honeyed yogurt tart with fresh blueberries and a ginger and graham cracker crust.

The crust takes about 5 minutes to assemble, 20 minutes to cook. I did this part earlier in the day and finished off the tart 5 minutes before serving it. To make the crust, butter or oil a 9 inch fluted tart pan with removable bottom. The recipe called to a rectangular pan, but I substituted my round one and made it with the same amount of filling with no problems.

In a food processor, pulse together broken graham crackers, chopped crystallized ginger, sugar, and salt until finely ground. The crystallized ginger gives the crust a nice little kick.

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Add melted butter and egg white to the processor and pulse until the crust begins to come together.

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Dump the wet crumbs into the prepared tart pan, and evenly press them down to cover the bottom and edge of the pan.

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Bake at 350 degrees for about 20 minutes, or until the crust becomes golden.

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Let the crust cool to room temperature before filling. To prepare the yogurt filling, the recipe calls to use strained Greek style yogurt. The Athena brand yogurt I bought had very little water and was already very very thick, so I skipped the draining process. Mix the yogurt with honey and spread in an even layer in the cooled crust.

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Top the tart with fresh blueberries and you are done!

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The tartness of the yogurt and the sweetness of the ripened blueberries balances really well together, and the crust taste like ginger bread cookie, definitely not the type that would get left in the plate.

Honeyed Yogurt and Blueberry Tart with Ginger Graham Crust

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