Greek Yogurt Tart With Cornflake Crust Recipes

JULIA CHILD'S BAKED YOGURT TART

Julia Child's Baked Yogurt Tart image

A simple, delicious tart made with fresh fruit and yogurt. I have used frozen pie shells & frozen puff pastry with equal success in this. It is delicious with vanilla flavored yogurt and pure vanilla extract! The cook time does not include the cooling times.

Provided by LoriLou

Categories Tarts

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

pie dough, well chilled (or pastry, enough to line a 9" round cake pan or 9" round springform pan, at least 1 1/2" deep; a 10)
3 large eggs
3/4 cup sugar
2 cups plain nonfat yogurt
2 tablespoons pure vanilla extract
3/4 cup all-purpose flour
1 1/2 cups nectarines or 1 1/2 cups stone fruit
1/3 cup coarsley chopped toasted almond
confectioners' sugar, for dusting

Steps:

Working on a lightly floured surface, roll dough into a 12" circle 1/8 to 1/4" thick; Fit into the pan, pressing against bottom and up the sides; Trim to 1/2" and crimp edges; Chill about 30 minute.
Fit a round of parchment or wax paper or aluminum foil into bottom of the crust, fill with dried beans, rice or pie weights; Blind bake crust 20-25 minutes in a 400* oven, until set and lightly browned.
Remove weights and liner; Cool to room temperature on a rack and lower oven to 325*.
Beat the eggs and sugar together until they thicken slightly and turn pale, 2-3 minutes.
Fold in yogurt and vanilla, mix just until blended.
Gradually add the flour through a sifter, folding it in gently.
Pour the yogurt filling into the cooled tart shell, smoothing the top; the filling will only come about 2/3's of the way to the top.
Scatter the fruit over the top of the tart; it will push the filling to the top of the crust.
Sprinkle with chopped nuts around the edge of the tart.
Place tart on jelly roll pan to catch drips and bake for 35-40 minutes, or until top is golden; Transfer to rack and cool to room temperature.
Unmold tart; Serve at room temperature, or chilled if desired; sprinkle with confectioner's sugar.
Serve the same day as baked; cover and refrigerate.

GREEK YOGURT TART WITH CORNFLAKE CRUST

Greek Yogurt Tart With Cornflake Crust image

From Better Homes and Gardens, this looks like a fresh and healthy treat. Cook time is chilling time. Topped with oranges and orange marmalade

Provided by Jesters Lace

Categories Tarts

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups crushed corn flakes
1/2 cup melted butter
3 tablespoons packed brown sugar
1 (1/4 ounce) envelope unflavored gelatin
1/4 cup water
1 1/4 cups plain Greek yogurt
1/2 cup milk
1/4 cup honey
1 teaspoon vanilla
2 medium oranges or 4 clementines
1/4 cup orange marmalade

Steps:

Preheat oven to 375 degrees.
In one bowl, combine Corn Flakes, butter, and brown sugar. Press into the bottom and up the sides of a 14 x 5 x 1 or 11 x 8 x 1 tart pan with a removable bottom. Bake for 8 to 10 minutes. Cool on a rack.
In a glass measuring cup, sprinkle gelatin over water to soften. Let stand several minutes. Microwave on high or until gelatin is dissolved. Stir.
In a large bowl, whisk together yogurt, milk, honey and vanilla. Whisk in dissolved gelatin. Pour into prepared crust. Chill 4 to 24 hours.
Peel oranges and slice into thin rounds. Discard any seeds. Remove tart from pan. Arrange orange slices on top. In a small saucepan heat marmalade just until melted. Brush over oranges and drizzle on top of tart.

Nutrition Facts : Calories 226.7, Fat 12.1, SaturatedFat 7.7, Cholesterol 32.6, Sodium 156.2, Carbohydrate 29.6, Fiber 1, Sugar 23.4, Protein 2.1

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