We’d be lying if we said if we didn’t consider dessert to be the piece-de-resistance of a perfect holiday celebration. Despite our love for all the healthy stuff that comes before it, we just can’t deny the thrill of a good slice of anything à la mode. At Jenni Kayne’s recent festive Fourth of July soiree, our fave at-home-chef Pamela Salzman made this melt-in-your-mouth, patriotic blueberry tart that sends us drooling just thinking about.
In true Chef Pamela fashion, our minds were blown by this oh-so-simple simple summer treat; a blend of greek yogurt, maple syrup, vanilla, blueberries, and graham crackers. The yogurt gives this dish a light and fluffy feel, and the fresh blueberry sauce on top gives it a touch of decadence that’s welcome at any celebration!
Take your Fourth Of July menu to the next level this weekend by whipping up Pamela’s all-star blueberry tart, then cozy up with a slice as you watch the fireworks take the sky…
YOGURT AND BLUEBERRY TART
For the graham cracker crust:
9 whole graham crackers, broken into pieces
3 Tbsp coconut sugar or cane sugar
1/8 tsp sea salt
5 Tbsp unsalted butter, melted
1 tsp pure vanilla extract
For the filling:
3 cups Greek-style full-fat yogurt, strained 4 hours or overnight*
2 Tbsp Grade A maple syrup, raw honey or cane sugar
1 vanilla bean, scraped (use the pod to flavor sugar or discard)
1 pint fresh blueberries for garnish or blueberry sauce (recipe below)
1. To make the crust, preheat the oven to 350 degrees. Blend graham crackers, sugar and salt in a food processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and sides of a 9-inch-round tart pan, springform pan or pie plate. Bake crust until deep golden brown, about 12 minutes. Cool completely.
2. In a medium bowl, mix the strained yogurt with the maple syrup and the scraped beans from the vanilla bean. Spread the yogurt mixture in the crust and smooth the top. Serve immediately or store in the refrigerator for a few hours.
3. Garnish with fresh blueberries or pour blueberry sauce over the top. Store leftovers in the refrigerator, however crust will be soft the next day
*To strain yogurt: place a thin, clean tea towel or a double layer of cheesecloth inside a colander. Place the yogurt in the tea towel and wrap up to cover the yogurt. Place the colander in a large bowl or on top of a plate to catch any drips and place in fridge overnight.
FRESH BLUEBERRY SAUCE
Makes 1 ¼ cups
1 ½ – 2 tsp arrowroot powder (depending on how thick you want it)
1 Tbsp freshly squeezed lemon juice
1 pint blueberries
3 Tbsp Grade A maple syrup
3 Tbsp water
1. In a small bowl, whisk the arrowroot in the lemon juice until dissolved. Set aside.
2. Place the blueberries, maple syrup and water in a small saucepan. Bring to a boil and simmer for 4 minutes.
3. Add the arrowroot and lemon juice mixture and stir to combine. Simmer for another 3-4 minutes until blueberries are very soft and sauce has thickened.
4. Serve warm over pancakes or ice cream, or refrigerate for up to five days for later use.