Apricot and Yogurt Tart
A delicious tart that tastes like cheesecake, the combination of apricot and yogurt gives it a very special touch. Try this apricot and yogurt tart recipe.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
- 1/4 cups shredded coconut
- 8.8 ounces graham cracker
- 8 tablespoons butter, melted
- 1 cup dried apricots
- 1/2 cups water, boiling
- 2 1/4 cups FAGE® Total 0% greek style yogurt
- 3 tablespoons honey, Greek
- 2 eggs
- 2 tablespoons cognac
- sugar, to serve
Preparation
1h
0 mins
Low
- Toast the coconut until golden.
- Place the cookies in the blender and grind until finely crushed.
- Add 90% of the shredded coconut and melted butter and mix.
- In a greased mold, press the cookie mixture evenly over the base and let cool.
- Cover the apricots in boiling water and let sit for 30 minutes.
- Place the apricots and liquid in a blender and blend until smooth.
- Add FAGE® Total 0% Greek Yogurt, Greek honey, eggs, and mix until smooth.
- Pour the FAGE® Total 0% Greek Yogurt mixture over the crust and bake at 350°F for 30 minutes or until set.
- Refrigerate and let cool for several hours.
- Cut the tart, sprinkle with the remaining toasted coconut on each slice, and dust with sugar. Serve with a dollop of FAGE® Total 0% Greek Yogurt.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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