Greek Yogurt Tart with Whole Wheat Walnut Crust and Rhubarb Berry Compote
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.
Tina Verrelli - epicuricloud.com
white whole wheat flour
You can substitute regular whole wheat or all-purpose)
extra light olive oil
(can substitute with other vegetable oil)
egg white + 1 teaspoon water
lowfat Greek yogurt, plain
(I used 2%)
(separated from the white used for the crust)
vanilla bean paste
(can substitute vanilla extract)
(sliced 1/4 inch thick)
(I used 1 cup each of blueberries, blackberries and quartered strawberries)
mint for garnish
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.
Tried this recipe?
Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!
Greek Yogurt Tart with Whole Wheat Walnut Crust and Rhubarb Berry Compote https://www.epicuricloud.com/?p=397 May 8, 2013
Recipe Author: Tina Verrelli - epicuricloud.com