While I am not a gifted baker, I do have a couple of easy, go-to desserts that are signatures for me. For example, my homemade key lime pie gets rave reviews, but it involves only a handful of ingredients and minimal time in the oven. Unfortunately, such a simple dessert ends up boring me a little, as there is no challenge and no butterflies about what guests will think when they taste it for the first time.
The picture for this dessert in Food and Wine magazine really caught my eye, thanks to the lovely fluted crust and the bright, plump blueberries. Thankfully, after some “meh” recipe experiences, this one totally delivered. The crust is simple and tasty (it would have been simpler if I had a working food processor, but it still worked out), and the no-bake filling is tangy and just sweet enough. The visual is also pretty impressive, making this a perfect way to thrill your guests without spending all day in the kitchen.
Preheat the oven to 350°. Spray a tart pan with a removable bottom with cooking spray. In a food processor, pulse the graham crackers with the crystallized ginger, sugar and salt until finely ground. Add the butter and egg white and pulse until the crumbs are evenly coated. Press the crumbs evenly over the bottom and up the sides of the tart pan. Bake for about 20 minutes, until the crust is lightly browned. Let the crust cool completely.
In a medium bowl, mix the drained yogurt with the honey. Spread the yogurt in the crust and arrange the blueberries over the surface of the yogurt. Cut the tart in slices and serve.