Directions

1. Preheat the oven to 350 degrees. Spray a 14 by 4 ½ loose-bottomed tart tin with non stick cooking spray. Place tart pan on a baking sheet.
2. In a food processor, combine graham crackers, ginger, sugar and salt until finely ground and resembles bread crumbs.
3. Add butter and egg white and process until incorporated.
4. Press the graham cracker mixture evenly across the bottom and along the sides of the tart pan.
5. Bake for 20 minutes until the crust is browned. Set aside to cool completely.
6. While the crust is baking, make the filling by stirring yogurt and honey together in a bowl.
7. When tart shell is cool, pour yogurt mixture into the shell.
8. Spread the yogurt evenly in the crust.
9. Line blueberries across the top of the yogurt, or heap over top.
10. Slice and serve.