As soon as I can smell spring around the corner I start craving all things fruit and herb. The season for basil and blueberries has yet to come here, but it’s still perfect for a spring dessert and/or a special treat at brunch. I have made several of these tarts recently, and this was the winner so here it is! It is decadently rich and creamy while still having a lightness in flavor form of lemon. The blueberries compliment the tartness of the other ingredients and pairs beautifully with the refreshing basil and vanilla.
The first step seems involves straining yogurt and sourcream (it needs a bit more creaminess than simply yogurt provides) to make it thicker. When we were on the GAPS diet I would strain that mixture until very thick and use in place of cream cheese. This doesn’t get quite that thick, but enough where it doesn’t taste like you are eating yogurt jello once you set it with gelatin. I tried skipping the draining step and using more gelatin but the texture just wasn’t there. So, it is well worth it. Thankfully other than that somewhat odd and slow step everything comes together quickly and easily. The crust doesn’t even need a bowl, and anytime I can save dishes I am happy with that.
Give this delicious dessert tart a go, and let me know what you think.
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Blueberry Basil Yogurt Tart
Author: Debra Worth
Serves: 16
Ingredients
FOR THE CRUST
1 cup sprouted flour
⅓ cup coconut sugar
⅓ cup butter, melted
FOR THE TART
32 oz yogurt
1 cup sour cream
¾ honey
¼ tsp salt
2 tsp powdered gelatin (I use this kind as it is grass fed)
⅓ cup lemon juice
Zest from the lemon(s); optiona
1 TBSP vanilla extract
FOR THE TOPPING
2 cups blueberry (fresh or frozen, I use small frozen wild berries)
2 tsp tapioca starch
2 TBSP honey
2 TBSP chopped basil
Instructions
FOR THE CRUST:
Preheat the oven to 350 degrees. In a spring form pan mix together the flour, butter, and coconut sugar. It will be crumbly, not a dough. Press down firmly on the bottom and about 1" up the sides. This is a shallow pie so don't go too high. Bake for 8 minutes, remove and let cool.
FOR THE TART:
The first step is to strain the yogurt and sourcream to make them thicker. Sorta like a cream cheese, but not quite. Set a strainer over a pot or large bowl (make sure the there is room for whey to drain away). Line with a tea towel. Put the yogurt and sour cream in it and tie of the ends of the towel. Strain until ~1½ cup whey is strained and the mixture is almost as thick as softened cream cheese. You can strain it overnight in the fridge or you can put a bowl on top of the bundled yogurt and weight it down. It takes 1 hour with a 5 lb weight, so I do it that way.
If you strained more than 1½ cup whey, simply stir the extra back in. If you strained less, reduce the lemon juice accordingly (even omitting it and just having the zest in).
Let return to room temp before adding the gelatin to prevent premature setting of the gelatin (lumps).
Mix together the strained mixture, honey, and salt.
If you are using the lemon mixture, add it to a small pot and sprinkle the gelatin over top. If not using the lemon mixture, put a scoop of the yogurt mixture in the pot and sprinkle the gelatin over that. Stir it in. Let sit for a few minutes to bloom. When the juice or yogurt is very thick (think applesauce) turn the heat on low and stir until the gelatin is fully dissolved and the mixture is thin again.
Stir into the yogurt mixture.
Spread the yogurt mixture into the prepared crust.
Top with topping (instructions below).
Freeze for 1½ hours or refrigerate for about 4 hours until set.
FOR THE TOPPING
Put the blueberries, starch, honey, and chopped basil in a pot. Stir to contribute the starch.
Cook and stir over medium heat until the mixture is thick and the blueberries are warmed through. If very hot let cool a few minutes. Spread onto the unset pie.
SERVING
Store in the fridge, or you can stir in the freezer just leave out an hour before serving.
3.2.2704
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