Yogurt Tartlets

Yogurt Tartlets Recipe

Oat-crusted with a creamy, ginger-spiked yogurt filling, these charming tartlets finish off a meal quite nicely. They are delightful topped with any number of adornments - fresh berries, dried fruit, or (ginger-lovers listen up) a bit of the crystallized stuff. I made a few of these little guys the other night for Wayne and some friends who came over for an impromptu dinner at our house. We kept it simple, Wayne ordered a stack of thin-crust from Pizzeria Delfina, I threw together a quick baby fennel and arugula salad (thank you for the inspiration Malinda!), and the wine for the evening arrived with our pals.

Yogurt Tartlets

The crust here is easy because you simply press it into the pan, chill and fill. Really, the only thing that takes any time or fuss is juicing the ginger for the filling, but it is so worth it. I put a tiny kiss of toasted sesame oil in this crust for fun - it's pretty subtle, but if you like it you might think about dialing up the amount in future tarts. I like that hint of sesame paired with the sweet ginger yogurt.

Yogurt Tartlets Recipe

If you have a hard time finding whole wheat pastry flour, feel free to substitute unbleached all-purpose flour. I made six little tarts, but I don't see why you couldn't make one large tart using a 9-inch tart pan. If any of you do this (the larger size), let me know, I just haven't had a chance to test it.

1 cup whole wheat pastry flour
1/3 cup rolled oats
scant 1/2 teaspoon fine-grain sea salt
1/3 cup + 1 tablespoon butter, coconut oil, or olive oil
2 tablespoons maple syrup
2 tablespoons natural cane sugar (optional)
1/4 teaspoon toasted sesame oil

1 cup plain Greek yogurt (I use low-fat here)
1/4 cup maple syrup
zest of one lemon
3 teaspoons fresh ginger juice*
2 large eggs, lightly beaten

crystalized ginger, dried fruit, or fresh fruit/berries for topping

special equipment: 6 small tart (4-inch) pans or I suspect one 9-inch tart pan would be just about right for a single tart.

Preheat oven to 350F degrees, rack in the middle. In a medium bowl combine the flour, oats, and salt. In a medium saucepan melt the butter over medium heat. Stir in the maple syrup and sugar. Now add the flour and oat mixture to the butter and stir well. Cook a couple minutes - just until you get a bit of a toasted smell. Stir in the sesame oil and remove from heat. Divide mixture into six equal portions, and as soon as it is cool enough, quickly press the mixture into (and up the sides) of each of the tart pans using your fingers and/or the base of a glass. Freeze until completely cooled - 5 or 10 minutes.

In the meantime, to make the filling, combine the yogurt, maple syrup, lemon zest and ginger juice in a medium mixing bowl. Taste. Add more ginger juice if you like. Now stir in the eggs until well incorporated.

Fill each tart shell with about 1/4 cup of filling (see photo), don't worry if you have a bit leftover. Bake for about 20 - 23 minutes. The filling should be set, and no longer jiggly. Remove the tarts and let cool for ten minutes. Now refrigerate for a couple hours, and serve topped with chopped crystallized ginger, fresh fruit, or dried fruit.

Makes six 4-inch tartlets.

*Fresh ginger juice: Grate peeled ginger with a micro-plane grater. Press and squeeze the grated ginger against a fine strainer extracting as much juice as possible.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

  • I heart anything with lemon and ginger! And I think I'll try Sheila's suggestion with coconut yogurt. Tegan - beware the latest findings of agave - our bodies process it like HFCS. There has been some interesting coverage/perspectives on the agave topic on Natural News.

    Karen
  • These look wonderful! As someone else up there mentioned, I get garlic juice by chopping up some peeled garlic and squeezing it with my garlic press. (Good for making a ginger martini as well...) Question for Heidi, I'm relatively new to your blog so maybe you've discussed this in the past, but why do you prefer greek yogurt? Also what about "white whole wheat" flour? How does it compare to whole wheat pastry flour? HS: I love the thick, rich texture of Greek yogurt - it also has more protein, so it fills me up for a longer time when I have it for breakfast. And on the flour front, I find that ww pastry flour works well when you're after a tender crumb - cakes, scones, and the like. I'm more apt to use white whole wheat flour for pizza doughs, breads and that sort of thing - it has a higher protein content, making it better suited for those sorts of baking endeavors.

    Kristin
  • very nice tartlets well done and very festive with the colours ...delicious too I bet :) xxx

    Rico
  • These look so simple and like a sweet ending to a meal! I'm impressed by the squeezing out ginger juice... looking forward to giving these a try.

    Sarah
  • Nice-looking recipe. I shall have to find something other than Maple Syrup to sweeten it tho: a) I hate the stuff and b) it's not so easily available (therefore expensive) here in rural UK... Suggested alternatives?

    Adam
  • I love this idea. Now that it is summer time, I have been turning more to non-baking type treats. Have you ever tried coconut milk yogurt? It is dairy free and soy free. I have been experimenting with it in place of my usual greek yogurt and LOVE it. Thanks for another wonderful recipe. Sheila HS: No! I've never seen coconut milk yogurt - I will definitely keep my eyes peeled. It sounds delicious! -h

    Sheila | Live Well 360°
  • I'm excited I actually have everything for this at home! We will give it a try in a 9" pan tonight or tomorrow and I will report back. I'm thinking fresh mango slices and blackberries would be good on top...

    Phoo-D
  • Those tarts look so delicious! Can I use whole wheat flour instead of whole wheat PASTRY flour? Your photos are amazing!!

    Martina
  • I can see these becoming a favorite, morphing into a vehicle for what's in season: topping with Rhubarb sauce, then sliced strawberries, moving into raspberries, followed by apricots, peaches, and blueberries. thanks!

    tom | tall clover farm
  • Are those really your 4-inch tart pans in the photo? They look like the really tiny, ca. 1 - 2 inch, no false bottom, ones that I have - I have some 4s and they seem way bigger! They are! Cross my heart. These don't have the pop-out bottoms though.

    Deb
  • This looks absolutely delicious! But I think I'm going to try to put Agave nectar in lieu of maple syrup -- not a fan of maple at all. Tegan

    Tegan
  • I am having a distinctly ginger moment these days so this is absolutely hitting the spot for me! Plus which I think oats and butter are just about the best combination ever so I'm most certainly looking forward to this crust!

    Laura [What I Like]
  • I love making the crust with a grainless mix of toasted almonds ground, toasted sesame ground, some dates and a touch of agave or honey to keep it all stuck together. These look delicious!

    Meghan (Making Love In The Kitchen)
  • I love making the crust with a grainless mix of toasted almonds ground, toasted sesame ground, some dates and a touch of agave or honey to keep it all stuck together. These look delicious!

    Meghan (Making Love In The Kitchen)
  • These are gorgeous! I love using extra virgin coconut oil that has a good coconut smell and taste. It's super good for metabolism and is anti-candida.

    Marissa
  • This sounds sooo fresh and healthy! I'll definitely try it. Where can I get those mini tart pans ?

    zee
  • Yummy...can't wait to try. I've been making my own yogurt experimenting with adding flavors, sweeteners before "fermentation". I like my breakfast and desert yogurt halfway between the store-bought variety of sweetness and unsweetened, as in slightly sweet. So far, maple syrup works beautifully, often with addition of a little fruit concentrate like blueberry. I strain my own yogurt for "greek" yogurt. Can't wait to experiment with these tarts. This has also given me the idea to add some ginger juice maybe with honey to milk before I load the yogurt maker for a new flavor.

    Kathy B
  • Heidi, I just have to thank you for continuing to explore desserts/sweets with natural sweeteners and whole grains!! As someone with an insatiable sweet tooth (yet an overarching desire to eat as healthful as possible) your recipes are a beacon of light! Have you thought about doing a baked goods/dessert cookbook with natural sweeteners and whole grains? That would be fantastic! HS: Hi Kate, I'm not sure I can imagine doing a sweets-only book, but I try to highlight the sweets when I do make them. There are a bunch in my last book.

    kate
  • These look great. I'll be trying them using Elizabeth's suggestion of an almond meal based crust. I think that would go great with the yogurt, ginger, lemon, etc.

    Deana Gunn
  • Good day Heidi, I know that u r a busy woman.... yet please do not your own television program pass u by. Look into Lifetime, today the r airing a program that teaches people to eat and get thin/healthier. These tartlets sound great, quick and fun. A good substitue 4 cheesecake. P.S., into the Asian markets, one can usually find a concentrated ginger jam, as well as, the concentrated ginger crystals for a quick tea/or cold beverage. If one were in a picke 4 a quick ginger juice.

    hmsuzy
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