Yogurt Tart with Oat Crust
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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. 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!
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Ingredients
For Crust:
- 4 tablespoons (¼ cup) unsalted butter, softened
- ¼ cup firmly packed brown sugar
- 2 tablespoons nonfat plain Greek yogurt
- ⅔ cup rolled oats
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For Yogurt Filling:
- 2 teaspoons powdered unflavored gelatin (such as Knox)
- 2 tablespoons cold water
- ½ cup heavy cream
- 1 ½ cups nonfat plain Greek yogurt
- 1 teaspoon vanilla bean paste (or pure vanilla extract)
- ¼ cup firmly packed brown sugar
For Topping:
- Blueberries or other fruit of your choice
- crunchy oat topping (optional)
Instructions
For crust:
- Preheat oven to 475°F.
- Beat butter, ¼ cup brown sugar, and 2 tablespoons 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 spray. Firmly press crust into the tart pan and up the edges. Place on a baking sheet.
- Bake for 6 to 8 minutes or until golden brown. Let cool completely.
For filling:
- In a small bowl, sprinkle gelatin over 2 tablespoons of cold water. Let stand for 5 minutes.
- Meanwhile, in a small saucepan, warm cream 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 yogurt mixture, until well-combined.
- Pour filling into cooled crust. Don't overfill the crust; if you have extra filling, discard it or pour it into a small bowl and eat it separately. Refrigerate the tart at least two hours (until set) or up to one day.
- Right before serving, top with fresh fruit and crunchy oat topping (optional).
Notes
- The optional crunchy oat topping is easy to make with only 3 ingredients.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Looking for more delicious and impressive desserts? Try Raspberry and Brownie Mini Trifles 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.
Laura says
I gotta go click through and find out the story behind being the creepy neighbor lol. In the meantime I am thinking this is practically health food, right? I could make it for dessert and then eat it for breakfast and snack too, right? Right!? Looks AWESOME!
Aggie says
Ok so this is absolutely my kind of dessert. Love everything about it. That crust looks amazing and blueberries right now are so good. The pics are gorgeous Rachel!
Denise says
would even be nice for a girls’ brunch or bridal/baby shower
Joanie @ ZagLeft says
What a beautiful tart! It would be perfect for breakfast or anytime. I sure do wish I had a neighbor like yours. Sounds like the perfect arrangement!
Susan@LunaCafe says
What a lovely combination–toasted oatmeal and what amounts to yogurt panna cotta. It’s got me thinking. I’m imagining a “deconstructed” version. In which case, it might be nice to lightly cook the berries to create a sauce.
Lauren says
I mean there’s fruit, oats, and yogurt of course this breakfast material ;) It sounds delicious!
Liz+@+Floating+Kitchen says
Ha ha. Glad you got promoted from creepy neighbor to friend status! This tart is so pretty. I can’t take my eyes off it!
Christie says
I love the idea of the crunchy crust. Your description made me think of a crisp as the crust. I would absolutely adore this tart!
Kristen @ A Mind Full Mom says
This looks too good to be healthy! I love it!
Jennie @themessybakerblog says
What a great way to combine oats and yogurt. It looks absolutely delicious. Pinned.
Dorothy at Shockingly Delicious says
I vote for breakfast AND dessert! This is a lovely tart, for any meal.
Jameson Fink says
I was totally thinking, “Gee, this sounds like a great breakfast, too.” Then I read “yogurt, oats…totally breakfast material” and you totally took the words out of my mouth.
Melanie Bauer says
This looks divine, Rachel! And I’m totally considering it a breakfast as well because of the fruit and oat combination. That’s okay, right? ;)
Kim - Life in the Van says
This looks so good! Planning on trying it!
Taylor @ Food Faith Fitness says
I 100% see why Julie is “obsessed” with this tart because I am TOO…without even trying it.
Yogurt and oats are my jam-eroo, so that fact that you dessert-i-fied them is epic. Pinned!