This pie from last weekend was lovely and not too sweet. Sadly, only the photograph remains. Chef Eileen took the basic yogurt tart recipe from earlier and let her imagination add the rest. The crust was made of crushed up chocolate cookies. The shine on top is from a jelly of mashed up nectarines, strawberries, sugar and cornstarch to thicken. Don't ask me how or how much constarch--Eileen is the master of cornstarch in this house. I am not. The Yogurt Tart recipe is from Vegetarian Cooking for Everyone, by Deborah Madison. Recipe:
Crust: pulverized Newman's organic chocolate Alphabet cookies and patted cookie dust together in bottom of man. Funny to take think that we took a cookie, smashed it, formed another "cookie" and baked it.
Custard Filling:
Strained plain lowfat yogurt using coffee filters (because we couldn't find cheesecloth) for 30 min, to get the whey out which takes out some of the sourness. Added 1 egg, 1 tsp vanilla and sugar to sweeten. Poured yogurt mixture into crust and baked at 250 for 20 minutes. Yogurt should be firm when done.
Topping: Pureed nectarine and strawberries. Over low heat, mixed puree with 3/4 cup of water and added sugar to taste. Added cornstarch--about 2 TB? to thicken. The jelly should be translucent and peachy colored and not cloudy. Pour jelly on top of yogurt and arrange fruit slices on top!
Chill for a few hours before serving. Yum!
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