Yo­gurt adds tang, cuts fat in th­ese smart sum­mer tarts

The Hamilton Spectator - - FOOD - EL­LIE KRIEGER

This scrump­tious dessert has ev­ery­thing you ex­pect from a sum­mer tart: a but­tery crust, a creamy cen­tre and a crown of colour­ful berries.

As tarts tend to be, it’s an ideal end­ing for an al fresco din­ner or a treat with an iced tea in the af­ter­noon. But this one also has another thing go­ing for it: it’s bet­ter for you.

The main health­ful twist is the fill­ing. It’s made with yo­gurt that has been strained to achieve a cus­tard-like creami­ness.

This is a sim­ple thing to do. Start with Greek yo­gurt and thicken it fur­ther by putting it into a pa­per-towel-lined mesh strainer set over a bowl and let­ting it sit in the re­frig­er­a­tor for at least four hours. Af­ter that time, the liq­uid (whey) is drained off and the ul­tra-thick yo­gurt, which re­leases eas­ily from the pa­per towel, is the right con­sis­tency for the tart fill­ing.

The yo­gurt is flavoured with a cou­ple of ta­ble­spoons of honey and a bright kick of lemon zest, then spread into a gra­ham cracker crust, which also is a notch more health­ful than most crusts be­cause it in­volves much less but­ter. The tart is topped with a va­ri­ety of plump sum­mer berries that can be art­fully ar­ranged or just piled on, de­pend­ing on your mood. I en­ter­tained the idea of glaz­ing them with dis­solved honey or jam but found that their nat­u­ral beauty needed no adorn­ment at all.

Let the tart set in the re­frig­er­a­tor for sev­eral hours af­ter it is pre­pared. Al­to­gether, the recipe re­quires con­sid­er­able sit­ting time but very lit­tle ef­fort, qual­i­fy­ing it as the per­fect make-ahead treat for a re­laxed sum­mer day.

Berry Tart with Honey-Yo­gurt Fill­ing

When you make this in a nine-inch pie plate, know that the tart will not fill it to the rim. An eight-inch tart pan can also be used.

MAKE AHEAD: The yo­gurt needs to be strained in the re­frig­er­a­tor for at least four hours and up to overnight. The tart needs to set in the re­frig­er­a­tor for at least four hours, or up to a day, be­fore serv­ing.

From cook­book au­thor and nu­tri­tion­ist El­lie Krieger.

MAKES 8 SERV­INGS

2 cups plain non­fat Greek-style yo­gurt 9 rec­tan­gu­lar gra­ham cracker sheets (4.8 ounces to­tal) 3 ta­ble­spoons un­salted but­ter, melted 1/8 tea­spoon salt 2 tbsp wa­ter 2 tbsp honey ¾ tsp finely grated lemon zest 4 large straw­ber­ries, quar­tered, or 8 small straw­ber­ries, halved ¾ cup blue­ber­ries ¾ cup rasp­ber­ries

Line a fine-mesh strainer with pa­per tow­els and set the strainer over a bowl. Place the yo­gurt on top of the pa­per towel in the strainer; trans­fer to the re­frig­er­a­tor for at least four hours or overnight. Trans­fer the thick­ened yo­gurt to a bowl, and dis­card the liq­uid that has drained off.

Pre­heat oven to 350. Pulse gra­ham crack­ers in a food pro­ces­sor to the con­sis­tency of fine crumbs. The yield should be about 1 1/3 cups. Add the but­ter, salt and wa­ter; pulse un­til the crumbs are evenly moist­ened.

Grease a nine-inch round pie dish (not deep-dish) or eight-inch tart pan with cook­ing oil spray. Use your fin­gers to press the crumb mix­ture into a pie plate or tart pan, in­clud­ing a bit up the sides. Bake un­til browned, nine or 10 min­utes. (The baked crust might have cracks in it; that’s OK.) Let it cool com­pletely. Add the honey and lemon zest to the yo­gurt, stir­ring to in­cor­po­rate. Trans­fer the yo­gurt mix­ture to the crust, spread­ing it gen­tly so as not to break up the crust or drag crumbs.

Ar­range the berries on top of the yo­gurt fill­ing. Cover and re­frig­er­ate for at least four hours or up to one day in ad­vance.

Per serv­ing: 180 calo­ries, 7 grams pro­tein, 24 g car­bo­hy­drates, 6 g fat, 3 g sat­u­rated fat, 10 mil­ligrams cholesterol, 140 mg sodium, 2 g di­etary fi­bre, 14 g sugar

DIXIE D. VEREEN, FOR THE WASH­ING­TON POST

The main health­ful twist is the fill­ing. It’s made with yo­gurt that has been strained to achieve a cus­tard-like creami­ness.

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