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Yogurt and Goat Cheese Tart

Yogurt and Goat Cheese Tart
This Recipe Is:

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WebMD Recipe from Foodily.com

I love the swirl of the acai puree here because it is different. Frozen packets of pureed acai are fairly easy to find, especially at a health food store, but any berry puree (fresh or frozen) will work, it just won’t be as smooth. As I mention in the directions with the acai, you will need to reduce it down a bit for a thicker consistency.

Ingredients
  • 1 1/2 cups
    Greek yogurt, lowfat plain
  • 8 ounce
    chevre, soft goat's cheese, at room temperature
  • 1 teaspoon
    lemon juice, fresh
  • 4 large
    egg whites
  • 1/3 – 1/2 cup
    honey
  • 2 tablespoon
    reduced acai puree*
  • 1 cup
    old fashioned oats
  • 1/2 cup
    oat flour
  • 1/4 cup
    unsalted butter, softened
  • 1/4 cup
    muscavado/brown sugar
  • 1 teaspoon
    real vanilla extract
  • 1/4 teaspoon
    salt
  • 1/2 teaspoon
    ground nutmeg, fresh
Instructions
  1. Heat your oven to 350′
  2. In a large mixing bowl, combine the oats, oat flour, muscavado or brown sugar, vanilla, salt and nutmeg. Add the softened butter and mix to create a moist crumb. Coat the bottom of a glass or ceramic 10” pie pan with a thin swipe of butter, and distribute the oat mixture evenly on the bottom and up the sides. It’s ok if it’s not perfect, rustic looks pretty.
  3. Bake the crust on the middle rack for about 12 minutes. Cool while you make the filling.
  4. In the meantime, put the chevre and yogurt in a bowl and beat on low with an electric mixer for about 3 minutes (or briskly with a whisk) until combined and smooth. Add honey and lemon juice and combine. With the egg whites in another bowl, loosen them with a whisk for a minute, and add them to the goat mixture. Beat with the mixers/whisk for just 30 seconds to combine. You don’t want to incorporate too much air or it will get too poofy in the oven.
  5. Put the Acai puree in the yogurt filling bowl, and give it one or two folds to swirl in the color, as you pour it into the crust, it will swirl more.
  6. Place the pie dish in a larger (I used 13×9) pan, and fill it with water until it comes up about 1/2” up the side. Bake in the middle rack for about 30 minutes until the edges are set. Turn off the oven and leave the door ajar, and allow the tart to sit in there another 10 minutes. Remove and cool.
  7. Refrigerate for at least two hours for the tart to firm up. Cut it with a clean, sharp knife, and clean it with a damp cloth between slices.

 

Tip

* Thaw the frozen Acai packet or berries, blend if what you’re using is not already blended. Simmer on stove on medium for about 2-3 minutes until most of the water is released, and you have a paste left. Mix that paste with 1 tsp. of honey. Set aside.

Nutritional Information

Makes: 8 servings
  • Calories286
  • Carbohydrates15.5g
    • Dietary fiber2.0g
  • Cholesterol4mg
  • Fat1.1g
    • Saturated fat0.7g
  • Sodium81mg
  • Protein4.5g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
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