Honeyed Yogurt & Berry Tart

The Ultimate Fourth of July Dessert!

Honeyed Yogurt & Berry Tart

Fresh, Light and Perfectly Sweet & Tart in every bite!

Anyway you slice it, this HONEYED YOGURT & BERRY TART with Gingered Graham Cracker Crust is the ultimate Fourth of July dessert…

Deceptively easy, delicious, fun & festive!

The graham cracker crust is made with Schar Gluten-free Honeygrams and spiced with just a hint of crystallized ginger (you could skip but it adds a nice flavor), and the yogurt filling is blended with honey and lemon juice for the perfect sweet-tart taste.

Topped with fresh berries of your choice, it’s a standout Summer dessert .

Recipe adapted from Food and Wine, this simple tart is fun & festive!

Hope you love it as much as we do!

Scroll down for recipe and leave a comment if you try.


Honeyed Yogurt + Berry Tart
This Berry Tart is the ultimate Summer dessert. Perfectly balanced between sweet and tart, and so fresh with all the seasonal berries. Recipe adapted from Food and Wine, the graham cracker crust is spiced with just a hint of crystallized ginger (you could add more but my family likes just a hint of flavor; you could also skip the ginger and it still tastes great) and the yogurt filling is blended with honey and lemon juice for the perfect sweet tart taste. Made with Schar Honeygrams. Originally sponsored by Schar.
Recipe type: Dessert, Summer
Cuisine: Gluten-Free, Vegetarian
crust (makes a 9 inch round tart pan)
  • 2 cups plus 2½ tablespoons of graham cracker crumbs, made with Schar Honeygrams. (We used approximately 1½ boxes of Schar Honeygrams pulsed in a food processor to make the graham cracker crumbs)
  • 1 tbsp crystallized ginger, finely chopped (you could use up to ¼ cup if you want more spice or skip altogether)
  • 1 tbsp sugar
  • Pinch of salt
  • 3 tablespoons butter, melted
  • 1 large egg white
  • 3 cups Greek-style nonfat yogurt, drained at least 8 hours, preferably overnight (you want to reduce the water content, so drain in a cheese cloth and strainer)
  • 3 tablespoons honey
  • 3 tsp fresh lemon juice
Berry Topping
  • Approximately 1½ cups assorted fresh berries
  1. Preheat the oven to 350 degrees & spray with cooking spray a 9 inch round fluted tart pan with a removable bottom.
  2. In a food processor, pulse the graham crackers with the crystallized ginger, sugar and salt until finely ground.
  3. Add the butter and egg white and pulse until the crumbs are evenly coated.
  4. Press the crumbs evenly over the bottom and up the sides of the tart pan.
  5. Bake for about 15 minutes, until the crust is lightly browned.
  6. Let the crust cool completely.
  7. Can be made a day ahead.
  1. In a medium bowl, mix the drained yogurt with the honey and lemon juice (NOTE: The filling can be made a day ahead, just mix well before spreading into the crust the next day)
  2. Spread the yogurt mix in the cooled crust.
  3. Arrange berries over the surface of the yogurt in any pattern you like.
  4. Carefully push the removable tart pan bottom up and away from the removable sides before serving.


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