Yogurt Ginger Tarts


  • 1 batch of your favorite pie dough
  • 1-4" piece of fresh ginger root (yields 2 Tbsp ginger juice)
  • 3 large eggs
  • 3/4 cup sugar
  • 2 cups Brown Cow Cream Top Vanilla yogurt
  • 1 Tbsp vanilla extract
  • 3/4 cup flour
  • Nuts or dried fruits for garnish


Roll the dough out on a floured surface to fit 2 tart pans. Press the dough into the tart pans. Chill for 30 minutes. Preheat oven to 375 F. Cover tarts with aluminum foil and weigh down with dried beans or pie weights. Bake for 15 minutes until golden brown. Reduce heat to 325 F. Remove tarts from the oven, remove foil and let cool. Peel ginger and finely grate over a plate or board. Press ginger root through sieve or tea strainer, catching the liquid in a small bowl. Beat eggs and sugar for 2-3 minutes, until thick. Fold in yogurt, vanilla, and ginger juice. Gradually add flour with sifter and combine. Divide yogurt mixture between tarts. Cook for 20-25 minutes; remove from oven and let cool. Refrigerate for 2 hours before serving. Garnish with dried fruits or nuts. makes 16 servings.

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