Blueberry-Raspberry Tart with Lemon Cream

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  • Makes: 10 servings
  • Prep: 25 mins
  • Bake: 16 mins 375°F
  • Chill: 1 hr

Blueberry-Raspberry Tart with Lemon Cream

Directions

  1. Prepare Lemon Cream at least 24 hours before preparing tart.
  2. Preheat oven to 375 degrees F. For dough, in a small bowl combine oats, whole wheat pastry flour, and all-purpose flour; set aside. In a large mixing bowl combine cream cheese and butter; beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt; beat until combined. Beat in as much of the oat mixture as you can with the mixer. Using a wooden spoon, stir in any remaining oat mixture and the lemon peel. Form dough into a ball.
  3. Pat dough onto bottom and up the sides of a lightly greased 10-inch tart pan witha removable bottom. Prick dough on the bottom with a fork. Line dough with a double thickness of foil.
  4. Bake for 8 minutes. Remove foil. Bake about 8 minutes more or until crust is dry and lightly browned. Cool completely on a wire rack. Remove sides of tart pan. Place crust on a serving platter. Spread Lemon Cream evenly in the bottom of the crust. Top with blueberries and raspberries.
  5. Chill tart, loosely covered, for up to 1 hour. To serve, cut into wedges.

Lemon Cream

Directions

  1. Line a yogurt strainer, sieve, or small colander with three layers of 100%-cotton-cheesecloth or a clean paper coffee filter; place over a large bowl. Spoon one 16-ounce carton plain lowfat or fat-free yogurt* into strainer. Cover with plastic wrap; chill for 24 hours. Discard liquid in bowl. In a small bowl stir together the yogurt and 1/3 cup lemon curd. Cover and chill for up to 3 days. Makes about 1-1/3 cups.

From the Test Kitchen

*

Be sure to use a brand of yogurt that contains no gums, gelatin, or fillers. These ingredients may prevent the whey from separating from the curd to make yogurt cheese.

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Nutrition Facts (Blueberry-Raspberry Tart with Lemon Cream)

  • Per serving:
  • 216 kcal ,
  • 9 g fat
  • (5 g sat. fat ,
  • 30 mg chol. ,
  • 182 mg sodium ,
  • 31 g carb. ,
  • 4 g fiber ,
  • 6 g pro.
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