If you love ginger, this sweet and spicy yogurt ginger tart made with our vanilla yogurt may become your new favorite holiday treat. It’s one of our co-founder Gary’s family’s favorite holiday desserts. Check out some other great Hirshberg family recipes from our Cooking with Gary series here. Yogurt Ginger Tarts Go to recipes By Stonyfield Vegetarian Desserts American Holiday WinterIf you love ginger, this sweet and spicy yogurt ginger tart made with our vanilla yogurt may become your new favorite holiday treat. It's one of our co-founder Gary’s family's favorite holiday desserts. Check out some other great Hirshberg family recipes from our Cooking with Gary series here. Ready In: 1 hour 40 minutes Level: Medium Prep: 1 hour 15 minutes Cook: 25 minutes Yields: 16 Servings Print RecipeIngredients1 pie dough2 Tbsp ginger juice (from a 4-inch piece of ginger root)3 large eggs3/4 c sugar2 cStonyfield Organic Whole Milk Smooth & Creamy Vanilla Yogurt1 Tbsp vanilla3/4 c flourNuts or dried fruit for garnishdirectionsStep 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.