Name: Yogurt and Kefir Tart
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 8 to 10 serving(s)
Ingredients: 1 cup (140 g) graham cracker crumbs; 1/4 cup (55 g) unsalted butter, melted; 2 tsp gelatin; 3 tbsp (45 ml) water; 1/4 cup (55 g) sugar; 1 1/2 cups (375 ml) plain Greek yogurt; 1 cup (250 ml) plain kefir; Fruits of your choice: thin slices of plums, wedges of fresh figs, pitted cherries, blackberries, raspberries; A few small mint or lemon balm leaves

Ingredients

Crust
- 1 cup (140 g) graham cracker crumbs
- 1/4 cup (55 g) unsalted butter, melted
Filling
- 2 tsp gelatin
- 3 tbsp (45 ml) water
- 1/4 cup (55 g) sugar
- 1 1/2 cups (375 ml) plain Greek yogurt
- 1 cup (250 ml) plain kefir
- Fruits of your choice: thin slices of plums, wedges of fresh figs, pitted cherries, blackberries, raspberries
- A few small mint or lemon balm leaves

Preparation

Crust
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a bowl, combine the graham cracker crumbs and butter. Lightly press onto the bottom and up the sides of a 9-inch (23 cm) pie plate. Bake for 12 minutes, then let cool on a wire rack.
Filling
- In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes. Set aside.
- In a pot over medium heat, gently heat the sugar with 1/4 cup (60 ml) of the yogurt just until the sugar has dissolved, stirring constantly. Remove from the heat. Add the gelatin mixture and whisk until completely dissolved. Stir in the remaining yogurt and the kefir. Pour into the crust. Cover with plastic wrap directly on the surface of the cream. Let cool, then refrigerate for 4 hours or until the filling has set.
- When ready to serve, garnish with the fruit and mint.

Yogurt and Kefir Tart

Categories

Ingredients

Crust

Filling

Preparation

Crust

Filling

Personal Note

To help you with this recipe

RICARDO Perforated Quiche and Pie Plate