Desserts
Yogurt Tart, served with Oat Crust
The pairing of flavorful oats and creamy yogurt make this yogurt tart a show-stopper. Topped with fresh fruit, you have a winning dessert.
At a glance
What stands out: The pairing of flavorful oats and creamy yogurt make this yogurt tart a show-stopper. Topped with fresh fruit, you have a winning dessert that is fairly uncomplicated and versatile.
How long it takes: 40 minutes to prep, plus chilling time
Equipment you’ll need: mixer, tart pan
Servings: 8
This might be one of our favorite recipes yet. Our friends at UDIM asked us to create a recipe that combined oats and dairy this month and am we glad they did. This recipe will be happening frequently.
We're much more the apple crisp type than the hot fudge chocolate brownie type. We prefer desserts that are slightly lighter and don’t make us feel like we need to be rolled away from the table.
This yogurt tart fits the bill evenly. It has everything you need in a dessert with a crunchy crust (thanks to plenty of lighter oats), a smooth and creamy yogurt filling that isn’t overly sweet, and lots of fresh fruit to liven things up.
We like to top the tart with a from-scratch crunchy oat topping that’s made with only 3 ingredients. The topping provides the reliable crunchy finish. Toppings are up to you, though, and pretty much anything goes well with the creamy yogurt tart. From-scratch blueberry sauce is great!
We've been giving our neighbor Julie all our extra treats and creations. We're constantly texting her and asking if she wants this or that or whatever we dreamed up in our kitchen that day.
She loved this yogurt tart! We think her exact words were that she was “obsessed” with it. We both ate it for breakfast the day after we made it. After all, it is made with oats and yogurt which totally makes it breakfast food, right?
If you need another use for your tart pan, don’t miss this decadent (and SO straightforward) chocolate tart recipe!
- Yield: 8 servings
- Prep: 40 minutes
- Cook: 20 minutes
- Total: 3 hours
Ingredients
For Crust:
- 4 tablespoons ( ¼ cup) unsalted butter, softened
- ¼ cup firmly packed brown sugar
- 2 tablespoons nonfat plain Greek yogurt
- ⅔ cup rolled oats
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For Yogurt Filling:
- 2 teaspoons powdered unflavored gelatin (such as Knox)
- 2 tablespoons cold water
- ½ cup heavy cream
- 1 ½ cups nonfat plain Greek yogurt
- 1 teaspoon vanilla bean paste (or pure vanilla extract)
- ¼ cup firmly packed brown sugar
For Topping:
- Blueberries or other fruit of your choice
- crunchy oat topping (optional)
Method
- Preheat oven to 475°F.
- Beat butter, ¼ cup brown sugar, and 2 tablespoons yogurt using an electric mixer. Add oats, flour, baking powder, and salt. Mix again with electric mixer until just combined. If it becomes too thick, mix with a spoon or your hands.
- Spray a 9-inch tart pan well with nonstick spray. Firmly press crust into the tart pan and up the edges. Place on a baking sheet.
- Bake for 6 to 8 minutes or until golden brown. Let cool completely.
- In a small bowl, sprinkle gelatin over 2 tablespoons of cold water. Let stand for 5 minutes.
- Meanwhile, in a small saucepan, warm cream slowly over medium heat until steaming (not boiling). Add gelatin mixture and stir until dissolved (approximately one minute).
- In a medium bowl, whisk together yogurt, brown sugar and vanilla bean paste. Stir warm cream mixture into yogurt mixture, until well-combined.
- Pour filling into cooled crust. Don't overfill the crust; if you have extra filling, discard it or pour it into a small bowl and eat it separately. Refrigerate the tart at least two hours (until set) or up to one day.
- Right before serving, top with fresh fruit and crunchy oat topping (optional).
Notes
The optional crunchy oat topping is straightforward to mix with only 3 ingredients.
