Yogurt Ginger Tarts

By Stonyfield

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


  • 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 1

    Roll the dough out on a floured surface to fit two tart pans.

    Step 2

    Press the dough into the tart pans.

    Step 3

    Chill for 30 minutes.

    Step 4

    Preheat oven to 375°.

    Step 5

    Cover tarts with aluminum foil and weigh down foil with dried beans or pie weights.

    Step 6

    Bake for 15 minutes until golden brown.

    Step 7

    Reduce heat to 325°.

    Step 8

    Remove tarts from oven, remove foil and let cool.

    Step 9

    Peel ginger root and finely grate over a plate or bowl.

    Step 10

    Press grated ginger root through a sieve or tea strainer, catching the liquid in a small bowl.

    Step 11

    Reserve liquid and discard the root.

    Step 12

    Beat eggs and sugar for 2-3 minutes, until thick.

    Step 13

    Fold in yogurt, vanilla and ginger juice.

    Step 14

    Gradually add flour with sifter and combine.

    Step 15

    Divide yogurt mixture between tarts.

    Step 16

    Cook for 20-25 minutes.

    Step 17

    Remove from oven and let cool.

    Step 18

    Refrigerate for 2 hours before serving.

    Step 19

    Garnish with dried fruit or nuts.

    make it with yogurt instead!