This is another recipe from 101 Cookbooks. I’ll just tell you now that I’m obsessed with her recipes and will be using them frequently.
I saw this yogurt tart and thought that it would make a healthy-ish dessert. “Ish” is important here as the crust uses a healthy amount of butter. There is an option to use olive oil, which I may try next time. The butter crust was very good, though very rich.
Other modifications I made were to swap the natural cane sugar with regular sugar, omit the sesame oil (didn’t have any), and use pureed blackberries instead of ginger.
The crust was rich and crunchy and the yogurt filling was still nicely tart. The maple syrup added sweetness without becoming too sweet, and the blackberries made it a nice purplish color. I think this recipe can swing easily from sweet to savory, depending on your cravings.
