Berry Tart with Honey-Yogurt Filling

Adapted from the Washington Post:
https://www.washingtonpost.com/pb/recipes/berry-tart-honey-yogurt-filling/15342/

Here's a perfect red, white and blue dessert for 4th of July weekend!  I rarely bake, so on the few occasions I need a graham cracker crust,  I've always grabbed Keebler right off the supermarket shelf.  Well, this crust takes about 5 minutes to prep and is delicious!  Well worth the time!  It's very moist, and barely fills the pie dish, so no extra calories around the edges.  And the yogurt keep it even moist - for the one day that it lasted!

The yogurt should be strained in the refrigerator for at least 4 hours and up to overnight.  However, I only let it sit for 2 hours and it was fine.  Next time, I'm going to try using Siggi's Icelandic style yogurt (Skyr - at Whole Foods), which is very thick and creamy to begin with, and see if it needs to be strained at all.  I also might add a bit more lemon zest, since I liked the bites that carried that taste.  Once assembled, the tart should set in the refrigerator for at least 4 hours, or up to a day, before serving.  This dessert is not that sweet, but is somewhat addictive!

When comparing yogurts, I noticed something interesting.  The flavored ones come in 5.3 ounce servings, and have lots of sugar.  If you buy the large 32 ounce plain yogurts, the serving size is 8 ounces, each having much more protein (23 grams in Siggi's 0% plain) and MUCH less sugar than the small fruity containers.  Choose wisely.  If you buy the large plain yogurts, you can put a swirl of honey, real fruit without added sugar, and have a much healthier and filling meal or snack.

Tested size: 8 servings (3-4 in my house)

INGREDIENTS:

2 cups plain nonfat Greek-style yogurt
9 rectangular graham cracker sheets (4.8 ounces total)
3 tablespoons unsalted butter, melted
1/8 teaspoon salt
2 tablespoons water
2 tablespoons honey
3/4 teaspoon finely grated lemon zest

4 large strawberries, quartered, or 8 small strawberries, halved
3/4 cup blueberries
3/4 cup raspberries

DIRECTIONS:

1) Line a fine-mesh strainer with paper towels and set the strainer over a bowl. Place the yogurt on top of the paper towel in the strainer; transfer to the refrigerator for 4 hours or overnight. Transfer the thickened yogurt to a bowl, and discard the liquid that has drained off.  (See headnote for shortcut).

2) Preheat the oven to 350 degrees.

3) Pulse the graham crackers in a food processor to the consistency of fine crumbs. The yield should be about 1 1/3 cups. Add the butter, salt and water; pulse until the crumbs are evenly moistened.

4) Grease a 9-inch round pie dish (not deep-dish) or 8-inch tart pan with cooking oil spray. Use your fingers to press the crumb mixture into a pie plate or tart pan, including a bit up the sides. Bake until browned, 6 - 8 minutes. Keep an eye on it to be sure it doesn't burn.  (The baked crust might have cracks in it; that's okay.) Let it cool completely.

5) Add the honey and lemon zest to the yogurt, stirring to incorporate. Transfer the yogurt mixture to the crust, spreading it gently with a spatula so as not to break up the crust or drag crumbs.

6) Arrange the berries on top of the yogurt filling. Cover and refrigerate for at least 4 hours or up to 1 day in advance.

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