We are avid readers of “The Kitchn,” a daily blog publication that offers great recipe ideas, product reviews, organization tips for your home, kitchen renovation ideas, and DIY projects. It’s inspirational. Check it out.
Last week was dessert week on the Kitchn…yes please can we make/eat every treat posted?!!! The timing of dessert week could not have been more perfect since we were tasked with bringing a dessert to our family’s Easter celebration. It was an arduous decision, but we finally landed on this lemon-yogurt icebox tart. It seemed like the perfect flavors for spring.
This tart is made with Greek yogurt, lemon curd and honey. We have a confession: we cheated a little and used Trader Joe’s lemon curd and frozen pie crust. But let’s be honest, we all lead busy crazy lives outside of the kitchen. So using a pre-made buttery, flaky pie crust is and buying lemon curd is perfectly acceptable. It is. Free yourself, follow our lead.
The tartness of the lemon curd will make your taste buds tingle and the greek yogurt, whipped cream, honey, and blueberries provide a subtle,cool sweetness. Embrace spring’s fresh, light and vibrant flavors with this dessert.
Happy double dipping!
Recipe – from The Kitchn http://www.thekitchn.com/recipe-lemon-yogurt-ice-box-tart-recipes-from-the-kitchn-169454
Makes one 9-inch tart
- 1/2 recipe pie/tart dough of your choice (we used Trader Joe’s pie crust)
- 2 cups Greek yogurt
- 2/3 cup lemon curd (we used Trader Joe’s)
- 2 tablespoons honey (or more, depending on tartness of curd)
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons powdered gelatin
- 2 tablespoons water
- Whipped cream
- Citrus slices or berries (optional, for garnish)
1. About two hours before assembling tart, roll or press the dough into a 9-inch tart pan and fully bake according to recipe instructions. Let cool on a cooling rack for at least one hour, until room temperature.
2. In a medium-size bowl, whisk together the yogurt, lemon curd, honey and vanilla. Taste and add more honey, if needed. Put the water and gelatin in a small microwave-safe measuring cup and let sit for 5 minutes. Microwave for 10-15 seconds, stirring once or twice, until the gelatin is dissolved. Do not allow to cool. Thoroughly whisk the hot dissolved gelatin into the yogurt mixture and pour into the tart shell.
3. Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. Garnish with fresh whipped cream and sliced citrus or berries before serving.