Yet another amazing creation by our Culinary Campers! This delicious, tangy tart has all the creaminess of cheesecake, but with much less fat. Plus, it’s ready in half the time. Serve on its own or with fresh fruit. 
Ingredients
1/2 recipe Food Processor Tart Dough
3 eggs
3/4 cup sugar
2 c plain yogurt
2 tbsp vanilla extract
3/4 cup flour
1 1/2 cups berries of your choice
1/3 cup almonds, chopped
Directions
Preheat oven to 400 degrees F.
Roll out chilled crust and fit into a lightly-greased 10-inch springform pan or removable-bottom tart pan. Fill with pie weights and bake for 20-25 minutes, or until crust is golden brown. Remove weights and let cool.
Reduce heat of oven to 325 degrees F.
Beat eggs with sugar for 2-3 minutes. Add yogurt and vanilla. Sift in flour and stir to combine.
Pour into cooled crust, so crust is about 2/3 full. Scatter berries and almonds on top.
Bake for 35-40 minutes, or until yogurt custard has set.
Serves 6-8.