Yogurt Ginger Tarts
Holiday celebrations in the Hirshberg home wouldn't be the same without a ginger-flavored dessert. If you love ginger, this sweet and spicy tart may become your new favorite holiday treat. It's one of ours.
Yields: 16 Servings
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Ingredients
| 1 | pie dough | |
| 2 | tbsp | ginger juice (from a 4-inch piece of ginger root) |
| 3 | large eggs | |
| 3⁄4 | c | of sugar |
| 2 | c | of Stonyfield Organic Whole Milk Vanilla Yogurt |
| 1 | tbsp | vanilla |
| 3⁄4 | c | flour |
| Nuts or dried fruit for garnish |
Directions
Roll the dough out on a floured surface to fit two tart pans.
Press the dough into the tart pans.
Chill for 30 minutes.
Preheat oven to 375°.
Cover tarts with aluminum foil and weigh down foil with dried beans or pie weights.
Bake for 15 minutes until golden brown.
Reduce heat to 325°.
Remove tarts from oven, remove foil and let cool.
Peel ginger root and finely grate over a plate or bowl.
Press grated ginger root through a sieve or tea strainer, catching the liquid in a small bowl.
Reserve liquid and discard the root.
Beat eggs and sugar for 2-3 minutes, until thick.
Fold in yogurt, vanilla and ginger juice.
Gradually add flour with sifter and combine.
Divide yogurt mixture between tarts.
Cook for 20-25 minutes.
Remove from oven and let cool.
Refrigerate for 2 hours before serving.
Garnish with dried fruit or nuts.
Nutrition Information
|
120
CALORIES
|
5g
TOTAL FAT
|
3g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
120
50
|
||
| % Daily Value* | ||
| Total Fat | 5g | |
| Saturated Fat | 2.5g | |
| Cholesterol | 45mg | |
| Sodium | 100mg | |
| Total Carbohydrate | 17g | |
| Dietary Fiber | 0g | |
| Sugars | 11g | |
| Protein | 3g | |
| Vitamin A | 2% | |
| Vitamin C | 0% | |
| Calcium | 4% | |
| Iron | 0% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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