A few months ago I made a firm and definitive statement on this blog: I don’t like yogurt. I told you how throughout my entire life I had attempted to make my peace with this sour dairy product by mixing it with granola or fruit, but to no avail. I simply hated it.
Well, today I am here to openly recant my anti-yogurt diatribe. I’d bow my head in shame except I’m so happy about my recent conversion I can’t hide it. And it’s all because last weekend I made Food & Wine’s glorious Honeyed Yogurt and Blueberry Tart. A smooth sea of honey-enhanced yogurt nestled in an electrically spicy graham cracker crust and dotted with plump, fresh berries has finally vanquished my yogurt-related negativity.
You may be asking why I would even attempt to make Food & Wine’s tart, given my professed aversion to the contents of its cool and creamy center. Honestly, I made this dessert because the recipe looked easy. All it requires is a quick whir of graham crackers, candied ginger, salt, sugar, and one egg white in the food processor. After being shaped into a tart pan, the crust is baked for a mere 20 minutes. (Actually, next time I think I will bake the crust for a few minutes less, as it was slightly overcooked and too crisp after 20 minutes.) The whole process takes less than half an hour and the crust can even be prepared the day before you plan to serve the dessert.
After mixing a few tablespoons of honey into the yogurt, spread the mixture into the cooled baked shell and top it with the blueberries. The slightly sweetened yet still tangy yogurt is perfectly complemented by the ginger-spiced crust and fresh berries. As I cautiously tasted my first bite, for once I was not overwhelmed by the sour flavors I usually associate with yogurt. It may have been the addition of honey that made the difference, or perhaps it was the powerful crust. Whatever the reason, I can’t wait to make it again when blueberries are actually in season. Try this tart. I promise, it will change everything.