Spring Greek Yogurt Tarts

So, how is everyone doing? Are you as excited for spring and all the fresh blooms as I am?? I can hardly believe that spring is finally here!! 🙂 I am totally loving the gorgeous weather and am suddenly feeling refreshed and full of life. I haven’t wasted any time in getting out and exploring… it feels like I have just been let out from winter’s jail – I’m free!! 😉

Over the last two weeks, I have gone crazy over spring desserts, and all I want to do is create beautiful spring platters. Crazy, right?! I had the opportunity to try out some samples of the new flavors of Whole Milk Farmstyle Greek Yogurt by Tillamook – OMG they are so creamy and so good!! The moment I got the box of yogurts, I just wanted to dig in and eat them all. And of course I had a rush of thoughts about what I could make with these yummy yogurts! I decided to start with some smoothies, keeping it simple. But as I was putting the yogurts away in my fridge, I had more thoughts going through my head – I just knew there was more that could be done with these yogurts!The whole idea behind developing recipes and doing something that I love is so important to me – and that’s the point of this blog! Going down my memory lane, I can picture my mom making mousses and tarts using hung curd. I didn’t grow up with all the fancy cheeses and other things I now love, but we would always have homemade yogurt. It wasn’t as creamy as yogurt you can buy in stores here, but mom would hang in it muslin to drain the water and use the creamy yogurt for her desserts.

Desserts don’t always need to be fancy. Simple and quick desserts made with few ingredients can be the best and most comforting. It’s always about those simple things in life, right?? Thinking of how yummy my mom’s deserts always were, I thought about making a simple yogurt tart using Tillamook Greek Yogurt and heavy cream for the filling, and using nuts as the base (which would make it gluten-free, as well!) That being said… you know what happens when I go to the grocery store! 😉 I ended up picking up my favorite mascarpone by Vermont Creamery, and used that instead of cream. When I saw gluten-free graham crackers by Pamela’s Products, I seriously could not stop myself from putting those in my cart. 😀 These graham crackers are so good that it was hard for me to keep myself from munching on them! They’re actually better than regular graham crackers, I kid you not!! I’m not even being sponsored or anything, just being honest! I combined the graham crackers with some roasted pistachios to give a rich nutty and buttery taste. Ah, so good!!! You could actually eat the crumb mixture just by itself. 🙂

Perfect sunny weather, a light and refreshing citrus tart, and a cup of hot tea – this is what spring is all about! In addition to the Meyer lemon tart, I decided to do a strawberry yogurt tart infused with tea for National Doctors Day – a little celebration for my husband who plays a big role in whatever I do today, and who always makes me proud of what he does. I have a little tea section in my house, and tea culture is like a big ceremony. I infused the tart with Strawberry Lemonade tea by Legacy Spices. It has such a beautiful color and such a full flavor. So here is springtime-on-a-plate for you all to enjoy and feel refreshed! Let me know if you try these tarts and which one you like the best. Use the hashtag #delusciousbites to show off your creations! 🙂

Have a wonderful and colorful spring, everyone!!

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Spring Greek Yogurt Tarts (Meyer Lemon & Strawberry Sage)

Prep Time

15 mins

Cook Time

15 mins

 

Springtime-on-a-plate!

Course: Dessert

Keyword: tart, gluten free dessert, citrus tart, spring tart, meyer lemon

Servings: 4 Small tarts

Author: Esha

Ingredients

For the Meyer lemon tart crust

• 6 pamela's gluten-free graham crackers Could use any graham
• 1/3 cup pistachios roasted
• 3 tbsp butter melted
• Zest of half lemon

For Meyer lemon tart filling

• 150 grams meyer lemon greek yogurt 5.3 oz container
• 227 grams mascarpone at room temperature (8 oz container)
• 2 tbsp whipped cream
• 1.5 tbsp maple syrup
• zest of 2 Meyer lemons
• 1 Lemon juice
• zest of an orange optional

For the Strawberry Sage tart crust

• 6 gluten-free graham crackers
• 1/4 cup pistachios roasted
• 3 tbsp butter melted
• 2 tsp dried sage

For the Strawberry Sage tart filling

• 150 grams strawberry greek yogurt you could use plain yogurt as well
• 227 grams mascarpone at room temperature (8 oz container)
• 2 tbsp whipped cream
• 1/8 cup strawberry tea
• 2 tbsp maple syrup
• 1/2 tsp gelatin powder

Instructions

For Meyer Lemon Tart Crust

1. Preheat the oven at 350 degree F
2. Pulse the graham crackers and pistachios in a food processor until coarse.
3. Pour the melted butter and the zest and pulse till combined.
4. Press down tight into the tart shells.
5. Bake at for 10-12 minutes - crust will be a light brown.

For the Meyer lemon tart filling

1. Whip mascarpone and maple syrup on medium for 1-2 minutes until soft.
2. Add the zest, lemon juice and vanilla extract and whip for 20-30 seconds (just to combine).
3. Add yogurt and whip for one minute.
4. Fold in the cream.
5. Pour into the cooled tart shells and refrigerate for at least 2 hours, to set.
6. At this point you can freeze your tart for up to a few days.
7. If not freezing, take out the tart out of the fridge 15-20 minutes before serving.

For Sage crust

1. Pulse the graham crackers and pistachios in a food processor until coarse.
2. Pour the melted butter and the dried sage and pulse until combined.
3. Press down tight into the tart shells.
4. Bake at for 10-12 minutes - crust will be a light brown.

For Strawberry filling

1. Boil water and add the tea leaves. Let steep for 8-10 minutes.
2. Strain the tea and let it cool. You can let it chill in the fridge.
3. Bloom the gelatin in cold tea and let sit for 5-8 minutes.
4. Warm in microwave, just enough to melt the gelatin. Don't overheat, in order to prevent burning the gelatin. Let it cool down a bit.
5. Whip mascarpone, vanilla extract and maple syrup on medium for 1-2 minutes until soft.
6. Add yogurt and whip for one minute.
7. Fold in the cream and pour the gelatin mix. Fold to combine.
8. Pour into the cooled tart shells and refrigerate for at least 2 hours, to set.
9. At this point you can freeze your tart for up to a few days, to have later.
10. You can decorate with the strawberry tea glaze (see below).
11. If not freezing, take out the tart out of the fridge 15-20 minutes before serving.

For strawberry glaze decoration

1. Make very little tea and bloom the gelatin for 5-8 minutes.
2. Warm in microwave to melt. Pour this on top of the frozen tart to form a glaze.

Recipe Notes

You can use any greek yogurt you want.
Since I was using Meyer lemon yogurt, I didn't add too much of the zest; however if you are using plain yogurt, then you would add more of the zest and juice, to your tastes.
If using plain yogurt, adjust the maple syrup by adding a bit more.
I also love Honey Greek Yogurt by Trader Joe's for making tarts. So you could use that and adjust the sweetness.