{Healthy New Year} Yogurt Tart in a Whole Wheat Olive Oil Crust

This post is part of the Virtual Potluck! We are teaming up with Bob’s Red Mill and California Olive Ranch to bring you four weeks of healthy eating–A Healthy New Year. You can read more about the project here. This week I’m focusing on DESSERT—hooray! Don’t forget, CA Olive Ranch would like to offer a 10% discount to you. Just enter the coupon code ‘BLOGFRIENDS’ when you buy from their online store. The olive oil is GREAT.

This is my new favorite dessert.

Hubs? Not so much. As you all know, he prefers cookies. With chocolate chips.

I was so happy with how this dessert turned out. The crust is crunchy and nutty from the whole wheat flour and the olive oil shines through just perfectly. The filling is smooth and sweet, but not overly sweet. AND IT IS HEALTHY! I mean, I know there is heavy cream in it…but not very much, so I’m still calling it healthy. Try and stop me.

It is made with Bob’s Red Mill Whole Wheat Pastry Flour and California Olive Ranch’s Everyday Fresh California Extra Virgin Olive Oil.  Now I know some of you may scoff at using oil in a pie crust, but trust me, it WORKS.  Bob describes his flour as: “100% stone ground from the best U.S #1 soft white wheat into very fine flour” and suggests using it in “cookies, muffins, biscuits, quick breads, waffles and pancakes,” but I didn’t listen. California Olive Ranch describes this oil as having a smooth flavor and being versatile and appropriate for baking, sautéing, and roasting.

Whole Wheat Olive Oil Crust

1 1/3 cup whole wheat pastry flour
1/2 tsp salt
1/3 cup Everyday Fresh California Olive Oil
3 tablespoons milk

1. Preheat oven to 475 degrees. Mix flour and salt in a small bowl.
2. In another small bowl (measuring cup) mix oil and milk. Add this to the dry ingredients and mix well with a fork.
3. Roll out crust between two sheets of wax paper until slightly bigger than the size of your tart pan. Remove the top piece of wax paper and carefully flip the crust into the tart pan, pressing down gently. Remove any excess crust.
4. Place tart pan on sheet pan (to easier transport), and bake for 8-9 minutes. Remove from oven and cool completely on a wire rack.

Yogurt Filling
adapted from Everyday Food magazine

2 teaspoons powdered gelatin
1/2 cup heavy cream
1 1/2 cups non-fat plain Greek yogurt
1/2 teaspoon pure vanilla extract
1/4 cup packed light-brown sugar
pinch of salt
3 navel oranges for topping, or other fruit of your choice

1. In a small bowl, sprinkle gelatin over 2 tablespoons of cold water. Let stand for 5 minutes.
2. Meanwhile, in a small saucepan, add cream and warm slowly over medium heat until steaming (not boiling). Add gelatin mixture and stir until dissolved (approximately one minute).
3. In a medium bowl, whisk together yogurt, brown sugar, vanilla and salt. Stir warm cream mixture into this. Pour filling into cooled crust and refrigerate at least two hours (until set) or up until one day.
4. Just before serving, arrange orange slices or segments (or other fruit) on top of the tart. (Watch this video if you’re unsure of how to segment an orange.

Verdict: YUM. I think I’ve already covered it, but I am in love with this dessert.
Husband’s take: Not a huge fan, but my parents loved it!
Changes I would make: I’ve been dreaming of adding vanilla beans to the filling ever since I made this. It would taste just like a creamsicle.
Difficulty: Easy!

One winner will receive Whole Wheat Pastry Flour and Everyday Fresh California Olive Oil so you can recreate this recipe!

UPDATE: Giveaway has closed! Winner has been chosen, congrats to Bonnie K!


Disclosure: I was provided with free products to use, review, and create recipes with. All opinions, as always, are 100% my own.

When you make a recipe from my site tag it with #RachelCooks!
I love to see what you're creating!


  1. That looks so good! It seems healthy without lacking taste. I live 15 minutes away from Bob’s Red Mill (where they actually make all of the flour). :)

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  7. The yogurt filling looks so refreshing.. like a lake of cool & creamy yogurt… Must be the Everyday ‘fresh’ olive oil at work :) can’t wait to make this healthy dessert!

  8. I follow Not Rachel Ray on Twitter

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  12. I like your use of the Everyday Fresh and pastry flour. I have started using greek yogurt in place of sugar in some baked goods and it seems to work well. Good Job.

  13. I love the idea of the olive oil crust!

  14. The whole wheat olive oil crust is brilliant. I can imagine so many uses for it.

  15. I like you on facebook.

  16. I follow you on twitter.

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  18. I follow all three and tweeted about this giveaway.

  19. Love seeing how everybody is using the Whole Wheat Pastry Flour and California Olive Ranch’s Everyday Fresh California Extra Virgin Olive Oil. BTW, I also agree that this is a “healthy” dessert ;)

  20. That looks so good. Even better with Everyday Fresh olive oil.

  21. This looks gorgeous! Love the idea of a whole wheat crust, and your idea of vanilla beans sounds perfect!

  22. Because you deemed this ‘healthy’, I’m going to make this and eat the whoooooole thing.

  23. I follow VP on facebook

  24. I would love to try this with everyday fresh

  25. This looks fabulous and I love that it’s healthy (I’ll take your word for it). I think I’d add fresh berries on top.

  26. I did crust too…loved it. yours looks really good.

  27. Can’t wait to make this! What’s the * next to the oven temp for?

  28. I follow you on Twitter.

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  31. I like VP on FB.

  32. This looks so light and refreshing. Using the Everyday Fresh California Olive Oil definitely makes it healthier.

  33. Looks awesome my dear!! I’d eat it with you! Vanilla beans would make that yogurt custard rock for sure. Great post.

  34. Oh yum, looove this! Actually…this would be a perfect refreshing dessert for the summer! I’m sending this recipe to my chef! He’ll love it!

  35. I am SO trying this. It looks scrumptious and I can’t believe it’s healthy, too!

  36. I subscribe to your RSS feed.

  37. I follow Bob’s Red Mill, California Olive Ranch and Virtual Potluck on Twitter. I tweeted about your post: https://twitter.com/#!/BoonieSooze/status/162179098934915072

  38. Can’t find the secret word for this week on either site, but I WOULD like to try the Everyday Fresh California Olive Oil.

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  42. follow you on twitter @cjsorel

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  46. Follow BRM, COR and VirtualPotluck‘s Twitter profiles and tweet https://twitter.com/#!/cjsorel/status/162175293526781952

  47. I follow BRM, COR, and Virtual Potluck on twitter and I tweeted the giveaway https://twitter.com/#!/ConnieBolickLee/status/162174404271415297

  48. I love Everyday Fresh California Olive Oil and this is a great looking and sure tasty

  49. I would like to use Everyday Fresh California Extra Virgin Olive Oil to replace my regular oil in several of my recipes.

  50. This looks and sounds delicious! Dying to try the olive oil in a crust.

  51. I say the recipe is “healthier,” that is what I always say for my sweet treats:-) I mean that is good enough for me, I want it to still taste yummy right? ;-) I love the ingredients, everything sounds beautiful together! I looked last night, and did not find the new secret word….
    I do however think that Everyday Fresh olive sounds amazing, especially to bake with:-) Take care, Hugs, Terra

  52. This looks fantastic!!! I love the healthy kick you’ve been on too! It’s fun to see the new creations!

  53. That tart crust looks wonderfully crisp – I love the idea of using olive oil and whole wheat. And that yogurt filling looks just delicious!

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