Spring is a non-stop parade of birthday cakes around our house! My girls have an end of March birthday and an early May birthday and it seems one birthday cake just doesn't cut it these days. There are treats to take to school, cupcakes for the party with friends, ice cream cake for the party with the grandparents and more cake on the actual birthday. It wasn't like that when I was little. (Insert story here where you recall the hardships of your childhood LOL! I swore I would never make those kinds of statements!) When I was little I got half a birthday cake! My oldest brother Tom's birthday is August 26 and mine is August 27. We would always share a cake. I tell my kids that I didn't even get a whole cake for my birthday to somehow teach them a lesson about being appreciative. Just like the stories our parents told us. Still doesn't do the trick as I usually just get a groan and an eye roll! The truth is, I have great memories of sharing my birthday cake with my biggest brother. It's something special that we shared and I treasure those memories!
Birthday cake is awesome! My favorite is chocolate cake with vanilla buttercream straight out of the refrigerator the day after! For some reason I love it cold. But, seriously, after an entire season of birthday cakes, I've had enough and I crave something a little less sugary.
Enter: The Greek Yogurt Tart!!
This was originally another contest creation, which again didn't take the top prize, but became a standout in my recipe file. It's a nice light tart. It's thin, with an equal amount of crunchy crumbly crust and cool yogurt filling. This time I topped it with a mix of berries and rhubarb. It was my first time cooking with rhubarb and I love it! I definitely see more rhubarb creations in my future!
Pulse walnuts in food processor until finely ground. Add white whole wheat flour, salt, sugar and pulse to mix. Drizzle in oil while the processor is running. Add the mixture to a bowl and sprinkle with cold water. Pat into your tart pan and prick the crust with a fork so it doesn't puff when you bake it.
Bake the crust. When almost finished brush the hot crust with an egg white wash and return to oven for a few minutes. This forms a barrier that will later help your tart crust to not get soggy from the filling. You can see a little bit of the egg white on the crust after the final baking.
While the crust is cooling, whisk together yogurt, eggs, sugar, lemon zest and vanilla bean paste. Bake for about 25 minutes then cool and chill.
The Rhubarb Berry Compote:
In a saucepan, combine sliced rhubarb, berries, sugar, lemon zest and lemon juice. Simmer for a few minutes. The first time I made this I overcooked the rhubarb, it turned to mush and I had to start over. Cook the rhubarb with the berries until it's just tender - I'd taste a piece to test it.
Greek Yogurt Tart with Whole Wheat Walnut Crust and Rhubarb Berry Compote Recipe:
1/2 cup walnuts
1 1/3 cup white whole wheat flour (I used King Arthur Brand, you can substitute regular whole wheat or all-purpose)
1/2 teaspoon salt
1/3 cup sugar
1/3 cup extra light olive oil (can substitute with other vegetable oil)
3 teaspoons cold water
1 egg white +1 teaspoon water
1 1/2 cup lowfat Greek style yogurt, plain (I used 2%)
1 egg yolk (separated from the white used for the crust)
1/3 cup sugar
1 teaspoon lemon zest
1 teaspoon vanilla bean paste (can substitute vanilla extract)
1 1/2 cup sliced rhubarb (sliced 1/4 inch thick)
3 cups other berries (I used 1 cup each of blueberries, blackberries and quartered strawberries)
1 teaspoon lemon zest
1 tablespoon lemon juice
2 tablespoons sugar
Mint for garnish if desired
Preheat oven to 375 degrees with a sheet pan (approx. 13-inch x 18-inch) placed on the middle oven rack.
In food processor, pulse walnuts until finely ground. Add flour, salt and 1/3 cup sugar to the food processor. Pulse a few times to combine. While processor is running, drizzle in 1/3 cup olive oil. Pulse a few times to combine. Dump crust mixture into a medium bowl and stir. Sprinkle 3 teaspoons cold water over crust mixture and mix to combine. Press crust mixture evenly into the bottom of an 11-inch tart pan with removable bottom. Prick the crust about 10 times with a fork. Place on preheated sheet pan in oven and bake for 20-25 minutes or until beginning to brown on the edges. In two small bowls separate an egg. Wrap, refrigerate and reserve the yolk. Whisk the egg white with a teaspoon of water to form an egg wash. Remove the tart crust, brush the top of the crust with egg wash and return to oven for 3 minutes. Remove tart crust on sheet pan and set aside to cool. Reduce oven to 350 degrees and leave oven on.
While crust is cooling, prepare yogurt tart filling. In a medium bowl, whisk together yogurt, 2 eggs plus 1 reserved egg yolk, 1/3 cup sugar, 1 teaspoon lemon zest and 1 teaspoon vanilla bean paste.
When crust is cool. Spread yogurt filling over crust and bake tart pan on baking sheet for 20-25 minutes or until the center is set. Remove and allow to cool for about 20 -30 minutes. Refrigerate for about 2 hours or until chilled.
In saucepan, combine rhubarb, berries, lemon zest, lemon juice and sugar. Bring to simmer and stir gently. Simmer for about 3 minutes or until rhubarb is tender but not mushy. Set aside or chill until ready to serve.
Remove tart by separating bottom from outer ring. Slice into 8 wedges, top with compote, garnish with mint if desired and serve.