Greek Yogurt Breakfast Tart

19 Mar
One of the great things about working with a gaggle of 20-something women: the magazines that clutter the break room, nurses’ station, and nursery. Some people use trashy television to decompress–for me, it’s the glossy page.  I never finish the love quizzes or follow any of the make up advice, but I usually find inspiration in the recipe section–and yes, I am that person who rips the recipe page out of the back and keeps you from finishing the article about some woman’s harrowing experience with credit card debt or a baby switched at birth. And that, my friends, is where we found this guy:

The good people at Better Homes & Gardens came up with this Greek yogurt tart with a cornflake crust.  It’s quick, painless, and you can do the whole thing in one bowl (which is a big plus for the queen of leaving dirty dishes around).  This crust is DELICIOUS and I will definitely use it again for no-bake fillings.  The filling itself ends up tasting like set vanilla yogurt, as the gelatin robs the Greek yogurt of its creaminess–so this is definitely tasty but not a gamechanger. Next time, I will probably add some cream cheese or goat’s cheese to keep the creaminess (maybe even use the filling from this pie), but this would be a great addition to any brunch gathering as is.

Greek Yogurt Tart with Cornflake Crust


  • 1 1/4 c crushed cornflakes, which took me about 3 c whole corn flakes (Arrowhead Mills makes a gf/sf version)
  • 1/3 c butter, melted
  • 3 TBS packed brown sugar (I used coconut sugar)
  • 1 envelope unflavored gelatin
  • 1/4 c water
  • 1 1/4 c plain Greek yogurt (FIBBYDY)
  • 1/2 c milk
  • 1/4 c honey
  • 1 tsp vanilla
  • 1 medium orange
  • 1/4 c orange marmalade (optional)

1. Preheat oven to 375F. Combine crushed cornflakes, melted butter, and sugar in a small mixing bowl. Press into the bottom and up the sides of tart pan with removable sides (if you don’t have one, any tin pan will do, it just won’t look as pretty). Bake for 8-10 minutes, until golden brown. Set aside to cool.

2. Put water in a small microwave-safe bowl. Sprinkle gelatin over water, let stand for 5 minutes. Microwave on high for 20 seconds (stir at halfway point), or until gelatin is dissolved.  In a separate bowl, whisk together yogurt, milk, honey, and vanilla. Whisk in gelatin/water until completely combined. Pour mixture into cooled crust. Chill for at least 4 hours, but overnight is preferable.

3. When ready to serve, peel orange and heat marmalade until just melted. Cut orange however you’d like and decorate the top of tart. Drizzle or brush marmalade over oranges. Serve and enjoy!

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