Go Back

Mango Greek Yogurt Tart

Print Recipe

Ingredients
  

For the Crust

  • 1/2 Cup Pecans Toasted
  • 1 Sleeve Graham Crackers About 10 crackers
  • 1 Each Egg White
  • 2 Tbsp Melted Butter
  • 1 Pinch Salt

For the Filling

  • 2/3 Cup Maple Syrup
  • 1/3 Cup All Purpose Flour
  • 3 Each Eggs
  • 1 3/4 Cup Whole-Milk Plain Greek Yogurt
  • 1 Tbps Vanilla Extract
  • 1 Tsp Cinnamon
  • 2 Each Mangos Ripe

Instructions
 

Crust Instructions

  • Pre heat oven to 350
  • Process pecans in the food processor until finely ground. Add the graham crackers and pinch of salt and pulse until combined. 
  • Add in egg white and butter and the mixture looks crumbly.
  • Press crust mixture into a tart pan (or pie pan!) on the bottom and up the sides about 1 inch. 
  • Bake crust until set, about 15 minutes. Let cool 20 minutes. 

Filling Instructions

  • In a large bowl, combine maple syrup and flour and whisk until combined.
  • Add in eggs, yogurt, vanilla, and cinnamon and whisk until smooth.
  • Pour the filling in the cooled crust and bake for 25-30 minutes until the center is set. 
  • Allow to cool, then refrigerate for at least 1 hour. 
  • Top with sliced mango and serve.