Blueberry-Raspberry Tart with Lemon Cream

Blueberry-Raspberry Tart with Lemon Cream
Makes:
10 servings
Prep:
25 mins
Bake:
16 mins 375°F
Chill:
1 hr
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Blueberry-Raspberry Tart with Lemon Cream

Ingredients
1
recipe Lemon Cream
2/3
cup quick-cooking rolled oats
1/3
cup whole wheat pastry flour or whole wheat flour
1/2
8 ounce package reduced-fat cream cheese (Neufchatel), softened
1/4
cup sugar
1/4
teaspoon baking soda
1/8
teaspoon salt
1 1/2
cups fresh blueberries
1 1/2
cups fresh raspberries

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

Ingredients

1
16 ounce carton plain lowfat or fat-free yogurt*
1/3
cup lemon curd

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.

Nutrition Facts

(Blueberry-Raspberry Tart with Lemon Cream)
    Per serving:
  • 216 kcal cal.,
  • 9 g fat
  • (5 g sat. fat,
  • 30 mg chol.,
  • 182 mg sodium,
  • 31 g carb.,
  • 4 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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