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. Yogurt Ginger Tarts Go to recipes By Stonyfield Vegetarian Desserts American 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. Ready In: 1 hr 40 mins Level: Medium Prep: 1 hr 15 mins Cook: 25 mins Yields: 16 Servings Print Recipe Ingredients 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 directions Step 1Roll the dough out on a floured surface to fit two tart pans.Step 2Press the dough into the tart pans.Step 3Chill for 30 minutes.Step 4Preheat oven to 375°.Step 5Cover tarts with aluminum foil and weigh down foil with dried beans or pie weights.Step 6Bake for 15 minutes until golden brown.Step 7Reduce heat to 325°.Step 8Remove tarts from oven, remove foil and let cool.Step 9Peel ginger root and finely grate over a plate or bowl.Step 10Press grated ginger root through a sieve or tea strainer, catching the liquid in a small bowl.Step 11Reserve liquid and discard the root.Step 12Beat eggs and sugar for 2-3 minutes, until thick.Step 13Fold in yogurt, vanilla and ginger juice.Step 14Gradually add flour with sifter and combine.Step 15Divide yogurt mixture between tarts.Step 16Cook for 20-25 minutes.Step 17Remove from oven and let cool.Step 18Refrigerate for 2 hours before serving.Step 19Garnish with dried fruit or nuts.