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Honey Greek Yogurt Tart

FRE Pairing: Sparkling Brut


Honey Greek Yogurt Tart


  • 9 Tbsp butter, divided
  • 2 cups old-fashioned oats
  • 3 Tbsp cornstarch, divided
  • ½ tsp ground cinnamon
  • ½ tsp kosher salt, divided
  • ½ cup sugar, divided
  • 1½ cups whole-milk plain Greek yogurt
  • 3 large egg yolks
  • ¼ cup whole milk
  • ¼ cup honey, divided
  • ½ tsp vanilla extract
  • 2 persimmons, sliced
  • ½ cup pomegranate seeds (arils)
  • ¼ cup blueberries
  • 2 Tbsp chopped pistachios


  1. Preheat oven to 350°F. Melt 7 Tbsp butter. Pulse oats, 1 Tbsp cornstarch, cinnamon, and ¼ tsp salt in a food processor until oats are coarsely chopped. Add melted butter and ¼ cup sugar; process until combined.
  2. Press oat mixture into a 9-inch tart pan or pie plate. Bake 20 minutes or until crust is lightly browned. Cool completely.
  3. Whisk together ¼ cup sugar, 2 Tbsp cornstarch, and ¼ tsp salt in a saucepan. Gradually whisk in yogurt, egg yolks, milk, and 3 Tbsp honey until blended (see Note).
  4. Add 2 Tbsp butter. Cook over medium heat, stirring constantly, 7 to 8 minutes or until thickened. Remove from heat; stir in vanilla. Cool slightly.
  5. Pour filling over crust. Cover, lightly pressing plastic wrap over filling, and chill at least 2 hours. Uncover, top tart with fruit and nuts; drizzle with 1 Tbsp honey.


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