Blueberry Tartlets with Yogurt and Lemon – recipe by Lynda Balslev
Go ahead, indulge yourself. These gorgeous blueberry tartlets are rich and creamy, fragrant with lemon, bursting with fruit and not-too-decadent. Why? The luscious filling is 100 percent yogurt, not cream cheese or mascarpone. The trick is to choose a full fat Greek-style yogurt. It’s thick and silky, with a tang that perfectly offsets mellow, inky blueberries. The crust is a traditional graham cracker crust, which, yes, has brown sugar and butter (as any self respecting graham cracker crust should). So these tarts are just a little bit wicked, but it’s a dessert after all, and what’s wrong with being a little wicked anyway?
Blueberry Tartlets with Yogurt and Lemon
Makes 1 (10-inch) tart or 6 to 8 individual tartlets
Crust:
10 ounces graham crackers (or sweet digestive biscuits)
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, melted
Filling:
2 cups whole milk Greek-style yogurt
3 tablespoons granulated sugar (or honey)
1 teaspoon finely grated lemon zest
2 cups blueberries
Lemon zest for garnish
Heat oven to 350°F (180°C). Combine the graham crackers, sugar, cinnamon and salt in the bowl of a food processor. Process until crumbly. Add butter and pulse until the crust is blended and beginning to stick. If using a tart pan, dump the crumbs into a 10-inch tart pan, pressing with fingers evenly over the bottom and up the sides. If using individual tart dishes or ramekins, divide the crumbs between 6 to 8 ramekins and press the crumbs evenly over the bottoms and up the sides. Transfer to a baking sheet. Bake in oven until crust begins to turn golden brown, 10 to 12 minutes. Remove and cool completely on a rack.
While the crust is cooling, whisk the yogurt, sugar and lemon zest in a bowl. Pour the yogurt into the cooled crust, smoothing the top. Dot the yogurt with blueberries. Garnish with lemon zest. Refrigerate until serving, up to 4 hours.
So tempting! A heavenly combination.
Cheers,
Rosa
Oh, I just love these! Blueberries, yogurt and graham crackers so simple. I will have to try them.
What are your thoughts on using nonfat yogurt? Not creamy enough? That is what I usually have on hand.
I always have some Fage Greek yogurt around, and I just picked a bunch of blueberries from my bushes. And amazing, I have some graham cracker mixture in the frig left over from some strawberry cheesecakes I made last week. Guess what I’m making for dessert tonight 🙂 ? Really, really beautiful photos, Lynda. Just beautiful.
Isn’t it amazing how easy it is to throw this dessert together? Although my blueberries came from my fridge, not a bush in my garden – lucky you.
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We’re pretty excited – this is our first year to grow them!
Adorable and delish no doubt!
Looks amazing!
These are just so beautiful!
Super cuteee! & I bet they tasted amazing!
I would like some more, please. Yum.
These are adorable and the recipe is simple too! I love blueberries and lemon together.
My husband adores blueberries! I am always searching for new recipes which feature his favorite fruit. Your Blueberry Lemon Tartelettes are a must try, easy to prepare with wondrous seasonal flavor.
Gorgeous, gorgeous photos and the recipe sounds amazing.
This is a stunning dessert, Lynda, and right up my alley. I can’t wait to make these. The blueberry-lemon-yogurt filling is brilliant. I’ll happily eat them any time of day!
Naughty is my middle name, so these babies are right up my alley. I love individual tartlets, but always feel too lazy to make them myself, something I have to get over, I know.
This recipe is perfect for lazy tart makers, I promise.
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They look so delicious!!!