I bought a TON of fresh berries at the farmer’s market and knew that I wanted to do a mixed berry tart…but something a little different than I’ve done before. I found a couple of great recipes that will make your tart-making so EASY!! And different!
It’s a super light and fast recipe for your summer dinner party. Here we go….
This is different from most tart shell recipes. I found this from one of my favorite chefs, David Liebovitz. He always has the best recipes!!! What’s great about this tart is that you don’t have to chill the dough. You bake it right away so this gives you a heads up on making a tart. He learned this from a local French woman who knows her tarts!!! Paulle Caillat! For the filling.. it is so light and delicious!! For the filling: I found it on The Scrumptious Pumpkin website. I LOVED IT!! It’s made with low fat cream cheese and yogurt! There is no baking!! Between these two recipes, this is the quickest, lightest and most delicious way to make a summer tart!!! If you like to drink a glass of wine with your sweets and are still battling which wine you should buy… Here is a video that’s very interesting that you should watch. “Expensive wine is for suckers“.
3 oz. unsalted butter, cut into pieces
1 T. vegetable oil
3 T. water
1 T. sugar
1/8 tsp. salt
1 slightly rounded cup flour (5 oz.)
Tart Dough Directions
Preheat oven to 410F.
In a medium sized, ovenproof bowl, combine the butter, oil, water, sugar and salt.
Place the bowl in the oven for 15 minutes until the butter is bubbling and starts to brown around the edges.
When done, remove the bowl from the oven, dump in the flour and stir in in quickly, until it comes together and forms a ball, pulling away from the sides of the bowl
Transfer the dough to a 9 inch tart mold with a removable bottom and spread with a spatula.
Pat the dough into the shell with the heel of your hands and use your fingers to press it up the sides of the tart molds. Reserve any leftover dough to patch any cracks.
Prick the dough all over with a fork. Bake in the oven for 15 minutes or until golden brown.
Remove from oven and patch any cracks with leftover dough
Cool shell before filling.
1 c. strained, plain, nonfat Greek yogurt
8 oz. Neufchatel (low fat cream cheese)
1 tsp. vanilla extract
1 c. powdered sugar
Custard Filling Directions
Combine strained yogurt, Neufachtel, vanilla extract and powdered sugar until well combined and creamy in a kitchenaid.
Fill the cooled tart shell with the filling. Place tart in the refrigerator overnight to allow filling to set.
Remove tart from the refrigerator and start placing fruits on top. Refrigerate for 1 hour before serving to let set.
Beijos e Tchau!
Ludmilla and Marilyn Chudda