Lemon, Lime, and Rosemary Tart

     Originally, I got the idea for this on pinterest, but as usual, it morphed into something different by the time I finished it. At first, it may sound strange to put an herb in a pie recipe, but it's actually a very interesting flavor combination. Rosemary is probably my favorite fresh herb after basil because it makes everything smell and taste like Christmas. A couple of years ago, I even bought a fresh rosemary plant in the shape of a small Christmas tree for my dorm room! For some reason, it works with desserts, cutting the sweetness with a hint of something savory. The crust of this tart is the best part, and is much easier to make than regular pie crust because it isn't rolled out. The filling is much like a cheesecake, except it's actually pretty healthy. It's mostly yogurt and just 2 eggs for the whole tart, making it healthier than most peoples' breakfasts. In fact, since I felt like I was on a roll with the healthy ingredients in this, I got away with using fake sugar. I really don't know if that's any better for you than real sugar, but when your blog is named after sugar, you have to try to cut back occasionally. So take a step outside your cooking comfort zone and try this one out!

Isn't rosemary pretty?

INGREDIENTS:
For crust:
1 1/4 cups flour
3 tablespoons sugar
1 tablespoon fresh rosemary leaves
1/4 teaspoon salt
1 stick of cold butter, cut into cubes
2 tablespoons cold water

For filling:
Zest of 1 lemon and 1 lime
about 1/2 cup of the juice (For me, this took 4 lemons and 1 lime, but I really like lemon, so if you don't want it as tart, use a little less.)
1/2 cup sugar
1 cup plain Greek yogurt (not vanilla)
2 eggs

DIRECTIONS:
1. Preheat oven to 350 and grease a 9inch tart pan with removable bottom.
2. As always, you can either make the crust with a handheld pastry cutter or a food processor. This time, I used the food processor to first pulse the flour, sugar, salt, and rosemary a couple of times, them add the butter and water and pulse until the dough is just barely able to stick together. It will be a little dryer than a regular pie crust though.

3. Pour the crust dough into the tart pan and use your hands to press it along the bottom and evenly up the sides.

4. Bake the crust at 350 for 15 minutes.

5. Zest and juice the lemons and lime into a small bowl. Then, in a larger bowl, mix the yogurt, sugar, and eggs. Finally, add the citrus and whisk until perfectly smooth. Pour this into the tart pan.

6. Bake until the texture has set. It will not jiggle in the middle and will feel a little spongy, like the lemon bars if you made those. For me, this took between 50 and 55 minutes.

7. Cool this thoroughly, then dress it up with some powdered sugar and more fresh rosemary. Chill it in the fridge for a couple hours before serving.

     As I usually do with cheesecakes, I immediately stuck this in the freezer for an hour just to speed up the chilling process. So that I didn't forget about it and end up with a giant lemony ice cube, I set a reminder on my phone to go off in an hour. When my phone rang and lit up with the word "pie" on it, it was one of those moments that reminded me that I love my life. I'm sure this won't last once I get back to school, but I am thoroughly enjoying not only having the time to cook every day, but the fact that instead of having to keep track of meetings, work schedules, and due dates, my phone now only needs to remind me to tend to my pie. Life is good.