Strawberry & Greek Yogurt Tart

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

  • Prep time 25 minutes
  • Total time 4 hours & 30 minutes
  • Portion size 10 servings



Preheat oven to 375°F. In bowl, crush cornfakes to make 1 1/2 cups; mix in butter and brown sugar until well combined. Spread evenly into bottom and up sides of 14- x 4-inch tart pan with removable bottom. Bake until crust is golden brown, about 10 minutes. Transfer to rack; let cool.

Meanwhile, in glass measuring cup, sprinkle gelatin over 1⁄4 cup water; let stand for 5 minutes. Microwave, stirring twice, until gelatin is dissolved, about 20 seconds. In large bowl, whisk together yogurt, milk, 4 tbsp honey, and vanilla. Whisk in gelatin mixture. Pour yogurt filling into cooled crust. Refrigerate for at least 4 hours or up to 8 hours.

Remove tart from mould, reserving any small bits of crust that break away. Arrange strawberry slices on tart and sprinkle with reserved bits of crust. In microwave, heat remaining honey for 15 seconds; drizzle over tart.

Nutritional facts PER SERVING: about

  • Calories 195
  • Total fat 6 g
  • Saturated fat 4 g
  • Cholesterol 18 mg
  • Sodium 170 mg
  • Total carbohydrate 31 g
  • Fibre 1 g
  • Protein 5 g
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Baking & Desserts

Strawberry & Greek Yogurt Tart