Honeyed Yogurt and Blueberry Tart with Ginger Crust


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

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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