Yogurt Tart

(ADAPTED FROM ALICH MEDRICH’S RECIPE)

ALMOND CRUST:

1 ¼ CUP ALL PURPOSE FLOUR

½ TEASPOON SALT

2 TABLESPOON BROWN SUGAR

½ CUP ALMOND FLOUR

8 TABLESPOONS ROOM TEMPERATURE BUTTER

METHOD: WITH A PADDLE ATTACHEMENT, BLEND UNTIL IT COMES TOGETHER.

THIS RECIPE WILL MAKE A LARGE TART SHELL. PRESS INTO A TART SHELL OR PAN ALL ALONG THE EDGES AND THE BOTTOM. THIS TART SHELL NEEDS TO PRE-BAKE AT 350^F UNTIL IT IS A GOLDEN BROWN COLOR. AT THE BAKERY WE DO THIS BY PUTTING A LARGE SHEET OF PARCHMENT OVER THE RAW DOUGH AND FILLING THE TART SHELL WITH BAKING BEANS. IF YOU HAVE NEVER DONE THIS BEFORE YOU CAN JUST GOOGLE “BAKING BEANS” AND YOU CAN WATCH A VIDEO OF HOW TO PROPERLY DO THIS. YOU CAN CHOOSE TO SKIP THE BAKING BEAN STEEP, BUT YOUR SIDES MIGHT SLUMP IN THE BAKING PROCESS. IT IS NOT THE END OF THE WORLD AND IT WILL STILL BE DELICOUS!

PULL THE SHELL FROM THE OVEN AND COOL.

TO PREPAR YOUR YOGURT FILLING:

3 LARGE EGGS

1 TEASPOON VANILLA

1 ½ CUPS FULL FAT YOGURT (DON’T GET HUNG UP IF YOU CAN’T FIND FULL FAT PLAIN YOGURT – REDUCED FAT PLAIN OR GREEK YOGURT WILL WORK JUST FINE)

METHOD: MIX ALL OF THESE INGREDIENTS TOGETHER AND SET ASIDE

BONUS POINTS: MAKE A COOKED-EGG BARRIER BETWEEN THE CRUST AND FILLING

1 YOLK

¼ TSP SALT

METHOD: ONCE YOUR TART SHELL COMES OUT OF THE OVEN MIX THE YOLK AND SALT TOGETHER AND BRUSH THIS ON THE CRUST. PUT IT BACK INTO THE OVEN FOR ADDITIONAL 2 MINUTES TO SET THE YOLK. THIS STEP WILL HELP THE CRUST STAY CRUNCHY AND FRESH LONGER – BUT IT IS NOT NECESSARY IF YOU AREN’T TRYING TOO HARD TO IMPRESS.

TO BAKE YOUR TART:

POOR THE YOGURT MIXTURE INTO A PREPARED TART CRUST. BAKE AT 300^F UNTIL THE CENTER JUST SETS. 15-20 MINUTES.

PULL FROM THE OVEN. ALLOW IT TO COOL AT ROOM TEMPERATURE. ONCE IT IS AT ROOM TEMPERATURE REFRIDGERATE UNTIL IT IS CHILLED.

TO FINISH:

THIS TART REMINDS ME OF CHEESECAKE – SO ANYTHING THAT WOULD TASTE WITH CHEESECAKE IS PERFECT. I PEFER FRESH FRUIT, NUTS, AND HONEY.