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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.