Chilled Blackberry Cookie Tart

I'm not really into making dessert. It's just not my thing. But when I do put on my baking shoes [or baking hat? perhaps my baking uniform? Hmm..], it's usually because I'm in ABSOLUTE DIRE NEED OF SOMETHING SWEET. STAT. A piece of chocolate will assuage me well enough, but there are just moments where you MUST HAVE something baked and delicious.  It's just how the world works. So in one of my recent fits of bizarre dessert rage, I came up with this little gem: blackberry yogurt tart!

First things first, I am the only person I know who isn't partial to yogurt.  I've recently learned how to hide its more unpleasant qualities and tuck it into recipes where I otherwise might have used something less healthy. This was a total impromptu experiment that worked in a big way.  Typically fruit tarts call for cream cheese as a base, but since I'm keeping my dairy supply to a minimum lately, all I had handy was a tub of fat free greek yogurt.  Long story short, if you love yogurt, this recipe is absolutely for you! And if you don't, well you'll probably enjoy this just as much! I'm still quite shocked at how well this turned out and how insanely simple it is.  Try this baby out one random night this week when you're in need of something sweet! You won't be disappointed, promise.


  • Sugar cookie dough [you can use the stuff in the refrigerator section of the grocery, but I always have a few disks of homemade sugar cookie dough in the freezer for impromptu moments like this!]
  • 1 cup non-fat greek yogurt [if you'd prefer it to be a little richer, go for a fuller fat variety, or strain your yogurt in cheese cloth to get rid of some of the liquid]
  • 2-3 tablespoons jam or preserves [ANY will work- I wanted to use blackberry, but I was a bit short, so I used strawberry preserves and it worked just as well!]
  • 1-2 teaspoons Agave [optional, but I just loathe yogurt and agave seems to be the antidote I need to make it work for me]
  • 1/2 cup blackberries, rinsed and dried [any berry would work, so choose what you love best, or mix it up!]

1. Preheat the oven to 350F. Grease an 8-9" tart pan. Roll out the dough to about a quarter inch thickness, maybe a bit less [I honestly just eyeballed this so no pressure here] and place in the tart pan, gently pushing the edges into place.

2. Dock [aka: poke holes into] the dough with a fork and bake in the oven for 12-15 minutes [if your dough was on the thin side, it may take less, or more if you rolled it out fairly thick]. Basically, once the edges of the crust begin to turn golden brown, it's done! Allow the crust to cool completely.

3. In a small bowl, combine the yogurt, jam and agave. Spread the mixture into the cooled crust.

4. Place your berries on top of the yogurt mixture, pressing them in just slightly. Cover with plastic wrap and refrigerate for at least 30 minutes or until you're ready to eat.  [this can stay in the fridge for a day or two and will taste just as good!]

5. Use a serrated knife to cut slices of the tart, trying to avoid cutting any berries in half [it just looks prettier with whole berries, since they get a bit runny when cut]

6. Serve this with coffee or tea in the morning, evening or right now! [assuming it's neither morning or evening, and yes, it would be far simpler to just write 'afternoon' but who wants to be that boring and direct?]