2 hrs 10 mins
southern chef in louisiana's Note:
This is a very versatile dish—there are many combinations which I have listed. Kids love it and yet it looks very elegant for those nights of entrainment. Prep time is the draining of the yogurt.
My Private Note
Units: US | Metric
- 1In paper towel lined sieve, drain the yogurt for 2 hours.
- 2Heat oven to 350°F and coat 8 x 11-inch tart pan with removable bottom with cooking spray. Press 1 sheet phyllo dough into pan and sprinkle with 1 teaspoon of wheat germ; repeat four more times. Each time sprinkle with wheat germ, ruffle the remaining phyllo dough and place around edges of pan coat with cooking spray and sprinkle with remaining wheat germ.
- 3Bake 10 minutes or until golden brown; cool completely.
- 4While cooling, in bowl combine yogurt, sour cream, jam, sugar, and zest. Spoon the mixture into the cooled tart shell and top with grapes and blueberries. Dust with powdered sugar.
- 5OTHER COMBINATIONS FOR THE FILLING: seedless raspberry jam with orange zest and strawberries and kiwifruits, or ginger preserves with orange zest and pineapple and blueberries, or strawberry jam, lime zest with peaches and plums, or orange marmalade with ground cinnamon and cantaloupe and honeydew, or pineapple preserves with five spice powder and raspberries and blackberries, or peach preserves with pumpkin pie spice and mango and strawberries----you can use any of these combo just mix and match--whatever you think is good.
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Nutritional Facts for Fruit Topped Phyllo Tart
Serving Size: 1 (154 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 259.9
- Calories from Fat 101
- Total Fat 11.2 g
- Saturated Fat 6.4 g
- Cholesterol 22.8 mg
- Sodium 159.5 mg
- Total Carbohydrate 35.7 g
- Dietary Fiber 1.1 g
- Sugars 17.5 g
- Protein 4.7 g
The following items or measurements are not included: