Recipe courtesy of Stonyfield Farm
Holiday celebrations in the Hirshberg home wouldn't be the same without a ginger-flavored dessert. If you love ginger, this sweet and spicy tart may become your new favorite holiday treat. It's one of ours.
makes: 16 servings
1 batch of your favorite pie dough
4-inch piece of ginger root (to yield 2 tbsp ginger juice)
3 large eggs
3/4 cup of sugar
2 cups of Stonyfield Organic Whole Milk Vanilla Yogurt
1 tbsp vanilla
3/4 cup of flour
Nuts or dried fruit for garnish
Roll the dough out on a floured surface to fit two tart pans. Press the dough into the tart pans. Chill for 30 minutes. Preheat oven to 375º. Cover tarts with aluminum foil and weigh down foil with dried beans or pie weights. Bake for 15 minutes until golden brown. Reduce heat to 325º. Remove tarts from oven, remove foil and let cool. Peel ginger root and finely grate over a plate or bowl. Press grated ginger root through a sieve or tea strainer, catching the liquid in a small bowl. Reserve liquid and discard the root. Beat eggs and sugar for 2-3 minutes, until thick. Fold in yogurt, vanilla and ginger juice. Gradually add flour with sifter and combine. Divide yogurt mixture between tarts. Cook for 20-25 minutes. Remove from oven and let cool. Refrigerate for 2 hours before serving. Garnish with dried fruit or nuts.