BLUEBERRY GREEK YOGURT TART
Ingredients
(Crust)
1 1/4 c. all purpose flour
1/2 tsp ground nutmeg
1/8 tsp salt
1/2 c (1 stick) unsalted butter, softened
1/4 c. sugar
1 egg, separated, room temp
(Filling)
6 tbs unsalted butter, softened
1/2 c. sugar
1 tbs all-purpose flour
2 eggs, room temp
3/4 c. greek yogurt
1/2 tsp grated orange zest
(Topping)
2 cups fresh (or frozen but thawed) blueberries
1-2 tsp additional orange zest
Directions
(Crust)
Preheat oven to 375 degrees. Whisk together flour, nutmeg, and salt in a small bowl. In a separate bowl, beat butter and sugar until smooth. Add the egg yolk, beating until blended. With speed on low, add flour mixture in 2 additions, combining until dough forms. (If your dough isn't coming together, add a few drops of ice cold water.) Flatten your dough out into a disc and press into the bottom and up the sides of your pan. You can use a 14x4.5 in rectangular tart pan, a 9-inch round tart or pie pan, or try individuals in cupcake liners. Refrigerate your dough for about 30 minutes (or freeze for 15), until firm. Once dough is cold and firm, whisk the remainder of your egg (the whites) and brush along the surface of your crust. Bake your crust for 15 minutes until set. Cool for at least 10 minutes.
(Filling)
Beat butter and sugar until light and fluffy (about 2 minutes). Add in the tablespoon of flour. Add your eggs, one at a time beating well after each addition. Whisk in your greek yogurt, vanilla and zest. Pour your creamy filling into the cooled crust. Bake for 20 minutes, until slightly puffed and set. Cool completely. Once cool, pile the surface of your tart with a mixture of the fresh blueberries and zest. Can be stored in the refrigerator for up to 2 days.
