Summer flavors make me happy.  They immediately take me back to memories in the island playing with my brother in the beach.  There are many flavors that transport me".  The slightly tart flavor of a starfruit reminds me of my brother and I running by the river.  The taste of the quenepa remind me of the carnival-- don't ask me why.  The point is that the flavor association with memories is one of the reasons I love food.

As I have grown this memories through food has continued and with it my palate has also evolved.  I am always mixing flavors- some successfully, some not so much-- but I am intrigued by what I call the alchemy of food which makes something good taste totally great. One of the persons who helped me evolved my palate was my friend Maria whom I met while I was stationed in Germany.  She is Greek and not only do we share the same name; we also had a great love for food.  When I didn't know how to cook she taught me some basics.  We have lost touch through the years but talk about food association: whenever I taste lemon I think of her and her sunny personality.  I imagine her laughing while walking around the streets of Athens, where she is from.  And this tart today is a reflection of my gratitude for her and everything she taught me.



I love a recipe where you take unusual flavors and mix them together to create something unique.  And it does not get more unique than adding rosemary to a dessert.  And here is why this works perfectly: because they are both aromatic.  The tart has the bright flavor of lemons but that flavor develops with a floral notes of the rosemary.  It is a beauty of a flavor combo and a must try.

Most people who add herbs to tarts do so in the crust.  Me? I like to add it to the filling.  It goes back to the previous comment: lemons + rosemary = floral aromatic winner.  By adding it directly to the lemon filling, you allow the flavors to combine beautifully while baking. 


The recipe in itself is really easy to make, although it requires prior preparation of the crust.  Because of the lemon, I went with a crust that would counterbalance the tartness with sweetness.  And graham crackers did the trick perfectly. 

For the crust:

12-14 graham crackers (makes about 2 cups)
1/3 cup palm sugar
1 stick of butter, melted (yeap, you have to use butter for this)

In a ziploc bag place the the graham crackers and then you can bang the bag softly with a rolling pin to crush the cracker until it resembles coarse sand, or roll the rolling pin over the bag-- gets the same job done minus the banging noises.  You can use a food processor for this but its too much work.  Once crackers are ready combine all the ingredients in a bowl until it resembles wet sand.

Pour the crust mixture in a greased tart pan and spread lightly towards the edges.  You want a 1/4 inch crust.  Lightly tap the crust mix with your fingers until you can get it as flat as possible.  Place the tart pan on a baking sheet covered with parchment paper.  This will help moving the tart in and out of the oven.  Bake for 10 minutes in a 350F oven.  The set aside to cool.

For the filling:

1 cup of plain Greek yogurt
2 eggs
1/2 cup palm sugar
1/2 cup freshly squeezed lemon juice (juice of 2 large lemons)
1 1/2 tsp lemon zest
1 tsp finely chopped rosemary

Pour all the ingredients in a bowl and whisk until well combined.  Pour on the cooled tart shell and place in a 350F oven for 28-30 minutes.  You are looking for a filling that is set but not hard.  Let the tart cool for about 40 minutes before cutting into it.


One bite is like a beautiful sunny day in a fork.  By the adding the rosemary I am transported to the Mediterranean thanks to a combination that is clean, bight and the perfect way to end any meal happy and with a smile.  Which is how my friend and her family always made me feel.  This dessert is reminiscent to me of all that is happy and good about them.  Enjoy.


  1. Oh my goodness, this sounds incredible. What a unique combination of flavors!!

  2. This sounds amazing. I love tarts and lemons, and rosemary, it sounds perfect to add it all together. My great aunt has a lemon tree and every year she brings lemons up to montana and spends the summer making the best lemon meringue pies. Mmm

    1. Mmmm... now you are making me crave lemon meringue pie. That is a great aunt right there!

  • Beautiful work! I can almost taste the lemon just looking at it. Would love it if you would stop by and share this evening at the Wonderful Wednesday Blog Hop. (Ulterior motive, would like to feature this one next week :) ) The hop starts Tues. &pm Est.

    1. Thank you for your sweet comment. And I definitely will! :)