Happy Independence Day! This is a day that calls for easy-to-put-together recipes, to leave more time for lounging in the sun, sipping cold beverages, laughing with family and friends, and enjoying a hot dog (or five). This patriotic tart fits that description perfectly! Lighter and summery-er than a cheesecake, this yogurt tart is perfectly creamy and just indulgent enough with a rich chocolate crust. Fresh summer berries make this the perfect dessert to bring along to a barbecue or picnic, and it comes together in just minutes! Happy Fourth of July, everyone!
8 tablespoons butter, plus a little extra for the pan
1 tablespoon chopped dark chocolate or chocolate chips
1 1/4 cups white sugar
1 cup all purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
2 tablespoons honey
1 1/2 cups Greek yogurt (use 2% or full-fat, if you can find it)
Sliced strawberries & whole blueberries
Preheat oven to 325. Take about a teaspoon of the butter and use it to generously cover a 9" tart pan, then melt the remaining butter in a microwave-safe bowl. Add chocolate to hot butter and stir until completely melted.
Whisk sugar, flour, cocoa and salt together in a mixing bowl. Pour the melted mixture into dry ingredients, stir until completely combined (mixture will be crumbly). Press into the bottom and sides of prepared tart pan. Bake for 12 minutes, until the sides look firm and the bottom has bubbled & looks slightly dry. Remove and let cool completely.
Stir honey into Greek yogurt, then spread the mixture evenly in the tart shell. Layer with berries in the shape of an American flag. Serve immediately, or refrigerate and serve later.
