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

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

Level: Medium


Prep: 1 hour 15 minutes

Cook: 25 minutes

Yields: 16 Servings

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.