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By: Rachel GurkPosted: 02/02/2015
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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 atUDIMasked me to create a recipe that combined oats and dairythis 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 houseWHILE 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!
Recipe
Get the Recipe: Yogurt Tart with Oat Crust
4.72 from 7 votesPrep Time: 40 minutes mins
Cook Time: 20 minutes mins
Time to Chill: 2 hours hrs
Total Time: 3 hours hrs
8 servings
Print Rate Recipe
The pairing of flavorful oats and creamy yogurt make this yogurt tart a show-stopper. Topped with fresh fruit, you have a winning dessert.
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
Serving: 1slice, Calories: 253kcal, Carbohydrates: 29g, Protein: 8g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 34mg, Sodium: 225mg, Potassium: 130mg, Fiber: 1g, Sugar: 16g, Vitamin A: 395IU, Vitamin C: 0.1mg, Calcium: 104mg, Iron: 1mg
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.
© Author: Rachel Gurk
Looking for more delicious and impressive desserts? TryRaspberry 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 byUDIMfor my time to develop this recipe. All opinions are as always, my own. Find out more about why Milk Means More onTwitter,Facebook,YouTubeandPinterest.
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Reader Interactions
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I’m looooooving this one Rachel!!! I could eat that whole thing! But then they would have to roll me away…2 slices please?? :)
Reply
Rachel Gurk says
Thanks Karen! It’s one of my favorites too. :)
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I would love to make this and the kids would love it too. I’m just not sure I could share!
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Rachel, this is SO GORGEOUS!!! And I love that your husband was pleasantly surprised…isn’t that the best feeling! Thanks for sharing, this looks like perfection!
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Liz@HoosierHomemade says
Delicious! I love that it’s something unusual for breakfast!
~Liz@HoosierHomemadeReply
Kiano says
See, I always knew there was a dessert I could eat for breakfast.
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This is so pretty! I love the fresh fruit on top and this is really healthy for such a lovely dessert :)
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Holy cow! The only thing I love more than yogurt and granola for breakfast is cold pie. You just combined my two favorite things!!
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Kristine @ Kristine's Kitchen says
You know those recipes that you see and know you need to make asap? This is totally one of those! I love the combo of the oat crust, yogurt filling, and fruit. Just perfect!
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Liz says
I’m so glad you’ve given me permission to eat this for breakfast! So scrumptious!!!
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Kristina says
the nurses + docs in the cancer tower at our hospital (they took care of dad) often gets my kitchen creations :) definitely nice to have those eager tasters out there!
this tart looks perfect – and could really pass for breakfast, yes?
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