A delicious frozen Greek yogurt tart with all the flavours of a classic margarita. Just in time for Cinco de Mayo!
I am something of a Greek yogurt junkie. I keep it around the house at all times and I feel lost if there isn’t any in the fridge. I used in baking, I eat it as a quick breakfast or energy snack, and it makes really great salad dressings, dips and sauces. It’s an all-purpose ingredient in my house. I am not really loyal to any one brand and I always eyeball the newest brands and varieties on the grocery store shelves, eager to try them out. My preference is the full fat variety, because it’s creamier and more satisfying, but it’s definitely harder to come by at many stores. When I can find it, I grab it. A little stevia, a little vanilla, some sliced strawberries and it’s better than ice cream.
So I happily took the opportunity to do a little recipe development for Voskos Greek Yogurt. They sent me a few containers to play with and, as usual, I had more ideas than I knew what to do with. In the end, I figured I’d jump on the Cinco de Mayo bandwagon and make a margarita-flavoured treat. Because besides being a Greek yogurt devotee, I am also a margarita devotee. But I have very high expectations of my margaritas and not every kind of margarita will do. I know everyone has their own margarita preferences, but I am a purist. I don’t like them sweetened at all, so no limeade or sour mix for me. Just fresh-squeezed lime juice, tequila and a little splash of Triple Sec. And a salted rim, always a salted rim.
I figured that Voskos yogurt would be the perfect medium for carrying the margarita flavour in frozen tart form. I ended up using a combination of the full fat and low fat because for this particular brand, the full fat actually seems to have more carbs than the low fat. Then I simply mixed it with the exact same ingredients I’d use to make a classic margarita, plus a little lime zest to emphasize the lime flavour. Oh, and in this case, I did sweeten it. It is supposed to be dessert, after all! Or breakfast…it makes a very nice breakfast too (don’t worry, the tequila isn’t enough per serving to affect you at all!).
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Enjoy your Cinco de Mayo. Have a margarita. Or a slice of Low Carb Frozen Margarita Tart…on me!
*Disclosure: This post was sponsored by Voskos Greek Yogurt. All recipes, photos and opinions are my own.
Frozen Margarita Tart
- 1 3/4 cup almond flour
- 1/3 cup Swerve Sweeteneror granulated erythritol
- 2 tbsp oat flour
- 1/4 cup melted butter
- Preheat oven to 325F.
- In a ceramic tart or pie pan, combine almond flour, Swerve Sweetener, oat flour and melted butter. Stir to combine and then press into bottom and up sides of pan.
- Bake 16 minutes. Remove and let cool.
- In a large bowl, mix yogurt, Swerve, lime juice, lime zest, tequila, Triple Sec, and stevia extract. Stir to combine. Sprinkle with xanthan gum and whisk vigorously.
- Pour filling into cooled tart crust and press plastic wrap flush to the surface. Freeze until firm but not rock hard (at least 4 hours). Serve immediately.
- Leftovers will freeze very firm. Place in refrigerator for 30 minutes or so to soften.