Honeyed Yogurt and Blueberry Tart with Ginger Crust

1. 1

   Preheat the oven to 350.

2. 2

   Spray a 14-by-4 1/2-inch rectangular fluted tart pan with a removable bottom with cooking spray.

3. 3

   In a food processor, pulse the graham crackers with the crystallized ginger, sugar and salt until finely ground.

4. 4

   Add the butter and egg white and pulse until the crumbs are evenly coated.

5. 5

   Press the crumbs evenly over the bottom and up the sides of the tart pan.

6. 6

   Bake for about 20 minutes, until the crust is lightly browned.

7. 7

   Let the crust cool completely.

8. 8

   In a medium bowl, mix the drained yogurt with the honey.

9. 9

   Spread the yogurt in the crust and arrange the blueberries over the surface of the yogurt.

10. 10

    Cut the tart in slices and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.