If you love ginger, this sweet and spicy tart may become your new favorite treat.
|1 batch of your favorite pie dough||2 cups organic whole-milk vanilla yogurt|
|4-inch piece of ginger root (to yield 2 tablespoons ginger juice)||1 tablespoon vanilla|
|3 large eggs||3/4 cup of flour|
|3/4 cup of sugar||Nuts or dried fruit for garnish|
Roll the dough out on a floured surface to fit two tart pans. Press the dough into the tart pans. Chill for 30 minutes. Preheat oven to 375ºF. Cover tarts with aluminum foil and weigh down foil with dried beans or pie weights. Bake for 15 minutes until golden brown. Remove tarts from oven, remove foil, and let cool. Reduce heat to 325º. Peel ginger root and finely grate over a plate or bowl. Press grated ginger root through a sieve or tea strainer, catching the liquid in a small bowl. Reserve liquid and discard the root. Beat eggs and sugar for 2-3 minutes, until thick. Fold in yogurt, vanilla, and ginger juice. Gradually add flour with sifter and stir to combine. Divide yogurt mixture between tarts. Cook for 20-25 minutes. Remove from oven and let cool. Refrigerate for 2 hours before serving. Garnish with dried fruit or nuts.
Makes 16 servings.