This tart has so much going on in all the right ways so let’s break it down:
- I love a pistachio crust like the one in this Honey Rosewater Cheesecake. This one is even more pistachio-y which is perfect with the strawberries, rosewater, honey and yogurt. It’s easier than a pastry crust, gluten-free and so delish… I won’t judge you though if you want to use a different crust so many would work here.
- Hello easiest filling ever… I love this yogurt filling sweetened with honey and scented with rosewater. It’s crazy easy and somehow makes this tart feel like a parfait tart with the nuts and the berries- couldn’t be more perfect for a brunch spread or eaten for breakfast (guilty). I would love to have this tart after a middle eastern inspired meal… preferably eaten on a rooftop somewhere…. sigh… I love summer.
- The topping- you could definitely top this tart with fresh strawberries and another drizzle of honey but you will thank yourself a million times if you make the extra effort with the port glaze. The yogurt is so simple (and not very sweet) so by giving these strawberries a little time in the sugar and topping with the port glaze you’re elevating the whole tart. Bonus: leftover port to serve with the tart!
- Summary: amazing, refreshing, sweet, nutty, easy and gorgeous strawberry tart
- 2 cups full fat greek yogurt
- 0.25 cup honey
- 1 tablespoon freshly squeeze orange juice
- 0.5 teaspoon orange zest
- 1 tablespoon rosewater
For the crust
- 12 ounces pistachio
- 0.25 cup sugar
- Pinch salt
- 1 egg
- 2 tablespoons melted butter
- 1.5 pounds strawberries, trimmed and quartered or halves depending on size
- 1/3 cup sugar
- 0.75 cup ruby port
- Optional garnish: crushed pistachio and dried rose petals
- Preheat oven to 350 degrees F. In a food processor, pulse pistachios the best you can until they are almost like flour. Add sugar and salt and pulse to combine. Add the rest of the crust ingredients until a dough forms. Place dough into a greased tart pan with removable bottom and bake for 10-12 minutes. Set aside to cool.
- Whisk together all of the filling ingredients. Spread in cooled crust and place in fridge to chill while you make the strawberries.
- Stir together strawberries and sugar in a bowl and let stand, stirring occasionally, for 30 minutes. Strain in a sieve set over a sauce pan so you capture the juices in the saucepan. Add the port to the saucepan and boil for 10-15 minutes until reduced.
- Top yogurt filling with strawberries. Drizzle over port reduction. Sprinkle with crushed pistachio and rose petals for garnish. Keep refrigerated.
Inspired by epicurious