Ready In: 15 mins
Prep: 15 mins
Cook: 20 mins
Yields: 10 Slices
Heat oven to 350°. Place graham crackers in a food processor and pulse until finely ground. Add sugar and butter and process until well blended. Press crumbs over bottom and up sides of a 9-inch tart pan. Bake crust for about 11 to 13 minutes or until golden. Remove to a wire rack and cool completely.
Stir together heavy cream, salt and vanilla in a small saucepan over medium heat. Cook for about 4 minutes or until bubbles form around edge of saucepan; cover and remove from heat.
Stir together sugar and syrup in a medium-size saucepan over medium-high heat and cook for 15 minutes, swirling occasionally, or until syrup mixture reaches 310° on an instant-read or candy thermometer. Carefully stir in heavy cream mixture.
Continue to cook syrup mixture over medium-high heat for another 8 minutes or until temperature reaches 240°. Stir in butter and let cool 15 minutes; stir in yogurt until well blended.
Scrape yogurt mixture into tart crust and smooth the top. Cover with plastic wrap and refrigerate overnight.
Beat heavy cream, sugar and vanilla on high speed for about 2 minutes or until stiff peaks form. Beat in yogurt until just blended. Serve tart with topping immediately.