Yogurt Tart with Oat Crust
The pairing of flavorful oats and creamy yogurt make this yogurt tart a show-stopper. Topped with fresh fruit, you have a winning dessert.
This might be one of my favorite recipes yet. My friends at UDIM asked me to create a recipe that combined oats and dairy this month and boy oh boy am I glad they did. This recipe will be happening frequently.
I’m much more the apple crisp type than the hot fudge chocolate brownie type. Don’t get me wrong, I’ll dig into a hot fudge brownie any day of the week, but I prefer desserts that are slightly lighter and don’t make me feel like I need to be rolled away from the table. This yogurt tart fits the bill perfectly. It’s got everything you need in a dessert. A crunchy crust thanks to plenty of oats, a smooth and creamy yogurt filling that isn’t overly sweet, and lots of fresh fruit to liven things up. And then of course the crunchy oat topping that I brought you guys on Friday. The perfect crunch on the top of this tart.
I’ve been giving my neighbor Julie all my extra treats and creations. Remember when I was the creepy neighbor? Well, we’ve become great friends, hooray! Luckily, there are one or two benefits from befriending this weirdo (the weirdo being me, not her). FOOD! I’m constantly texting her and asking if she wants this or that or whatever I dreamed up in my kitchen that day. Better yet, sometimes she plays with all three kids (my two + her daughter) at my house WHILE I cook. This is an ideal situation, folks. Everyone wins.
I think her exact words were that she was “obsessed” with this tart. We both ate it for breakfast the day after I made it. (Because, you know….yogurt, oats…totally breakfast material.)
Maybe after every recipe I’ll have to add “Julie’s take.” Ha!
If you need another use for your tart pan, don’t miss this decadent (and SO easy) chocolate tart recipe!
- 4 tablespoons (1/4 cup) butter, softened
- 1/4 cup firmly packed brown sugar
- 2 tablespoons fat-free plain yogurt
- 2/3 cup rolled oats
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For Yogurt Filling:
- 2 teaspoons powdered gelatin
- 2 tablespoons cold water
- 1/2 cup heavy cream
- 1 1/2 cups nonfat plain Greek yogurt
- 1 teaspoon pure vanilla bean paste
- 1/4 cup packed light-brown sugar
- Blueberries or other fruit of your choice
- Crunchy oat topping
- Crunchy oat topping
- Preheat oven to 475°F.
- Beat butter and brown sugar and yogurt using an electric mixer. Add oats, flour, baking powder, and salt. Mix again with electric mixer until just combined. If it becomes too thick, mix with a spoon or your hands.
- Spray a 9-inch tart pan well with nonstick cooking spray. Press crust into the tart pan and up the edges. Place on a baking sheet.
- Bake for 6-8 minutes or until golden brown. Let cool completely.
- In a small bowl, sprinkle gelatin over 2 tablespoons of cold water. Let stand for 5 minutes.
- 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).
- In a medium bowl, whisk together yogurt, brown sugar and vanilla bean paste. Stir warm cream mixture into this. Pour filling into cooled crust and refrigerate at least two hours (until set) or up until one day. (You might have a tiny bit of filling leftover — don’t overfill the crust, you don’t want it overflowing.)
- Right before serving, top with fresh fruit and crunchy oat topping.
Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 224Total Fat: 9.5gSaturated Fat: 5.6gCholesterol: 28mgSodium: 247mgCarbohydrates: 26gFiber: 2gSugar: 12gProtein: 9g
Husband’s take: “I honestly didn’t think I was going to like it but it’s really really good.”
Changes I would make: None! But it would great with different types of berries.
Difficulty: I might place this one in the moderate category, but you guys can totally handle it. Make sure to read through the directions all the way before getting started.
Looking for more delicious and impressive desserts? Try No Bake Lemon Mousse Tart with Pretzel Crust, Raspberry and Brownie Mini Trifles, Gingered Pear and Brown Butter Upside Down Cake, or Clementine Vanilla Bean Yogurt Cake.
**Disclosure: I am thrilled to be in an ongoing partnership with United Dairy Industry of Michigan. I have been compensated by UDIM for my time to develop this recipe. All opinions are as always, my own. Find out more about why Milk Means More on Twitter, Facebook, YouTube and Pinterest.