Blueberry Yogurt Tart

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A creamy custard recipe perfect for blueberry season.

210
Calories
7g
Fat
4g
Protein
8
Servings

Ingredients

Stonyfield Yogurt Custard

1 9-inch pie crust
1 c Stonyfield Organic Low Fat Plain Yogurt
1/4 c sugar
2 eggs
1 t vanilla

Blueberry Topping

2 c blueberries
1/2 c water
1/2 c sugar
1/2 t lemon zest
1/4 t ground ginger
Nutrition Information: 
Calories: 
210
Calories from Fat: 
60
Total Fat: 
7g
Cholesterol: 
55mg
Total Carbohydrate: 
34g
Protein: 
4g

Preparation:

Step 1

Preheat oven to 425°.

Step 2

Line a 9 or 10 inch tart pan with pie crust and using a fork, make a few small holes in crust for air to vent.

Step 3

Bake crust for 8-12 minutes until golden brown. Once brown, remove from oven and allow crust to cool.

Step 4

Reduce oven temperature to 325°.

Step 5

Combine all ingredients for the custard and pour into pie shell.

Step 6

Bake for 15-20 minutes until custard is firm. Let custard cool for one hour before topping with blueberry mixture.

Step 7

While custard is baking, combine ingredients for the blueberry topping and bring to a boil. Reduce to a simmer, and allow it to reduce until thickened. The mixture will resemble jam when mixture is ready to be placed on top of tart.

Step 8

Allow mixture to cool, and spread evenly over tart surface. Keep refrigerated before serving.

Ingredients

Stonyfield Yogurt Custard

1 9-inch pie crust
1 c Stonyfield Organic Low Fat Plain Yogurt
1/4 c sugar
2 eggs
1 t vanilla

Blueberry Topping

2 c blueberries
1/2 c water
1/2 c sugar
1/2 t lemon zest
1/4 t ground ginger
Nutrition Information: 
Calories: 
210
Calories from Fat: 
60
Total Fat: 
7g
Cholesterol: 
55mg
Total Carbohydrate: 
34g
Protein: 
4g

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