The filling: tart, creamy Greek yogurt with a little zing of lemon that's sweetened by honey; the crust: buttery, crunchy graham cracker crust with a little zip from finely chopped crystallized ginger; the topping: a luscious layer of perfectly ripe, fresh picked blueberries = a truly winning tart. Inspired by a recipe from chef Melissa Rubel Jacobson with some tweaks to make it less fussy and more decadent. —Eve Fox
1 9-inch tart
graham crackers, broken in half (you're shooting for 1 1/2 cups of crumbs)
crystallized ginger, finely chopped
lemon zest (from an organic lemon)
unsalted organic butter, melted
Greek yogurt, if you have time, drain it for several hours or overnight though it's not entirely necessary since Greek yogurt is already drained by nature (whole milk will be the most decadent though you can use reduced fat and it will still be creamy)
honey (get from a local source if you can)
Preheat the oven to 350° and grease a pie dish or a tart pan with a removable bottom. In a food processor, pulse the graham crackers with the crystallized ginger, sugar, salt and cinnamon until finely ground. Add the melted butter and pulse again until the crumbs are evenly coated.
Press the crumbs in an even layer over the bottom and up the sides of the pie dish or tart pan. Bake for about 20 minutes, until the crust is lightly browned. Let the crust cool completely. (You can make the crust up to a day ahead of time and just keep it wrapped in a plastic bag in the fridge if you like.)
In a medium bowl, mix the drained yogurt with the honey and lemon zest. Spread the yogurt evenly in the crust and arrange the blueberries over the top in any pattern you like. You could also throw some raspberries in there for added color if you feel like it. Cut the tart in slices and sit back to enjoy the oohs and aahs...