Honeyed Yogurt and Blueberry Tart with Ginger Crust


  • 1.5 cup(s) blueberries
  • 3 tablespoon(s) unsalted butter
  • 0.25 cup(s) crystallized ginger
  • 1 tablespoon(s) sugar
  • 1 large egg white
  • 10 whole(s) graham crackers
  • pinch(s) of salt
  • + 2 more ingredients
    • 2 cup(s) Greek-style nonfat yogurt
    • 2 tablespoon(s) honey

Preheat the oven to 350°. Spray a 14-by-4 1/2-inch rectangular fluted tart pan with a removable bottom with cooking spray. In a food processor, pulse the graham crackers with the crystallized ginger, sugar and salt until finely ground. Add the butter and egg white and pulse until the crumbs are e...

View full recipe at Food & Wine


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