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Oat-crusted with a creamy, ginger-spiked yogurt filling, these charming tartlets finish off a meal quite nicely. They are delightful topped with any number of adornments - fresh berries, dried fruit, or (ginger-lovers listen up) a bit of the crystallized stuff. I made a few of these little guys the other night for Wayne and some friends who came over for an impromptu dinner at our house. We kept it simple, Wayne ordered a stack of thin-crust from Pizzeria Delfina, I threw together a quick baby fennel and arugula salad (thank you for the inspiration Malinda!), and the wine for the evening arrived with our pals.

The crust here is easy because you simply press it into the pan, chill and fill. Really, the only thing that takes any time or fuss is juicing the ginger for the filing, but it is so worth it. I put a tiny kiss of toasted sesame oil in this crust for fun - it's pretty subtle, but if you like it you might think about dialing up the amount in future tarts. I like that hint of sesame paired with the sweet ginger yogurt.

Yogurt Tartlets Recipe

If you have a hard time finding whole wheat pastry flour, feel free to substitute unbleached all-purpose flour. I made six little tarts, but I don't see why you couldn't make one large tart using a 9-inch tart pan. If any of you do this (the larger size), let me know, I just haven't had a chance to test it.

1 cup whole wheat pastry four
1/3 cup rolled oats
scant 1/2 teaspoon fine-grain sea salt
1/3 cup + 1 tablespoon butter, coconut oil, or olive oil
2 tablespoons maple syrup
2 tablespoons natural cane sugar (optional)
1/4 teaspoon toasted sesame oil

1 cup plain Greek yogurt (I use low-fat here)
1/4 cup maple syrup
zest of one lemon
3 teaspoons fresh ginger juice*
2 large eggs, lightly beaten

crystalized ginger, dried fruit, or fresh fruit/berries for topping

special equipment: 6 small tart (4-inch) pans or I suspect one 9-inch tart pan would be just about right for a single tart.

Preheat oven to 350F degrees, rack in the middle. In a medium bowl combine the flour, oats, and salt. In a medium saucepan melt the butter over medium heat. Stir in the maple syrup and sugar. Now add the flour and oat mixture to the butter and stir well. Cook a couple minutes - just until you get a bit of a toasted smell. Stir in the sesame oil and remove from heat. Divide mixture into six equal portions, and as soon as it is cool enough, quickly press the mixture into (and up the sides) of each of the tart pans using your fingers and/or the base of a glass. Freeze until completely cooled - 5 or 10 minutes.

In the meantime, to make the filling, combine the yogurt, maple syrup, lemon zest and ginger juice in a medium mixing bowl. Taste. Add more ginger juice if you like. Now stir in the eggs until well incorporated.

Fill each tart shell with about 1/4 cup of filling (see photo), don't worry if you have a bit leftover. Bake for about 20 - 23 minutes. The filling should be set, and no longer jiggly. Remove the tarts and let cool for ten minutes. Now refrigerate for a couple hours, and serve topped with chopped crystallized ginger, fresh fruit, or dried fruit.

Makes six 4-inch tartlets.

*Fresh ginger juice: Grate peeled ginger with a micro-plane grater. Press and squeeze the grated ginger against a fine strainer extracting as much juice as possible.

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