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.
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.
Ready In: 1 hour 40 minutes
Prep: 1 hour 15 minutes
Cook: 25 minutes
Yields: 16 Servings
- 1 pie dough
- 2 Tbsp ginger juice (from a 4-inch piece of ginger root)
- 3 large eggs
- 3/4 c sugar
- 2 cStonyfield Organic Whole Milk Smooth & Creamy Vanilla Yogurt
- 1 Tbsp 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.