Vanessa had been feeling it for blueberries lately and this IS the season for berries. I also have had an itch to throw a dessert tart together so that pretty much decided dessert for us. This appeared in Food & Wine magazine. We don't have graham crackers here in the UK, so we used plain digestive biscuits. To be honest, it worked just fine without the spicing of the graham crackers. The crystallized ginger was a wonderful addition to the tart crust. We finished these in a matter of seconds.
10 whole graham crackers, broken into pieces, OR 1 2/3 cups digestive biscuits
¼ cup crystallized ginger, finely chopped
1 tablespoon sugar
1 pinch salt
3 tablespoons unsalted butter, melted
1 large egg white
2 cups Greek-style nonfat yogurt, drained overnight
2 tablespoons honey
1 ½ cups blueberries
Preheat the oven to 350°. Spray a 14-by-4 1/2-inch rectangular fluted tart pan with a removable bottom with cooking spray. In a food processor, pulse the graham crackers with the crystallized ginger, sugar and salt until finely ground. Add the butter and egg white and pulse until the crumbs are evenly coated. Press the crumbs evenly over the bottom and up the sides of the tart pan. Bake for about 20 minutes, until the crust is lightly browned. Let the crust cool completely.
In a medium bowl, mix the drained yogurt with the honey. Spread the yogurt in the crust and arrange the blueberries over the surface of the yogurt. Cut the tart in slices and serve.
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