A storebought yogurt becomes dessert-for-dinner when you pour it into a buttery shortbread crust and set it with gelatin. It tastes like blueberry pie filling but faster, and the shelf yogurt's tartness cuts sweetness. Serve it warm or cold tonight.

Serves 2. 45 minutes, 15 at the stove.

About 880 calories a serving, 13 g protein, 38 g carbohydrate, 76 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 375°F [190°C]. Mix 1/2 cup flour, a pinch of salt, and 3 tablespoons softened butter with your fingertips until the texture resembles bread crumbs, then press the mixture firmly into a 6-inch tart pan or small cast-iron skillet rubbed with 1/2 teaspoon oil. Bake until pale gold, about 12 minutes, then pull the crust out.12 min
2. While the crust bakes, sprinkle 1 tablespoon gelatin over 3 tablespoons cold water in a small bowl and let it sit until the gelatin has softened, about 2 minutes. Whisk the yogurt from one 5.3-ounce cup into a saucepan with 2 tablespoons water, set over medium heat, and stir often until steam rises; do not boil. Pour the hot yogurt over the gelatin and stir until the gelatin dissolves completely.
3. Fold 1/2 cup blueberries gently into the yogurt mixture, then pour everything into the warm crust. Set the tart on a rack until it comes to room temperature, about 15 minutes, then refrigerate until the filling is set and cold, about 15 minutes more.

Note Swap fresh berries for frozen or vice versa. The tart keeps refrigerated for up to three days. Serve with a spoonful of sour cream or whipped cream, or eat it plain with hot tea.