- 1 pie dough
- 2 T 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 T vanilla
- 3/4 c flour
- Nuts or dried fruit for garnish
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.
Calories: 120, Calories from Fat: 50, Total Fat: 5g, Saturated Fat: 2.5g, Cholesterol: 45mg, Sodium: 100mg, Total Carbohydrate: 17g, Sugars: 11g, Protein: 3g, Vitamin A: 2%, Calcium: 4%