Fresh Berry Tart with Toasted Nut Crust
Fresh Berry Tart with Toasted Nut Crust might be just the side dish you are searching for. For 86 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 240 calories, 5g of protein, and 15g of fat each. If you have sugar, blueberries, nonfat greek yogurt, and a few other ingredients on hand, you can make it. 489 people were impressed by this recipe. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Vegetarian Times. With a spoonacular score of 35%, this dish is rather bad. Similar recipes include Pumpkin Tart With Toasted Nut Crust, Toasted Nut Tart, and Chocolate Tart with Nut Crust.
Servings: 8
Ingredients:
¼ cup each almonds, pecans, and hazelnuts
1 cup blueberries
6 Tbs. chilled unsalted butter, diced
1 large egg yolk
2 Tbs. light brown sugar
½ cup nonfat plain Greek yogurt
1 Tbs. orange juice
¼ tsp. grated orange zest
1 cup raspberries
¼ tsp. salt
½ cup light sour cream
¼ cup sugar
1 tsp. vanilla extract
¾ cup whole-wheat flour
Equipment:
tart form
oven
baking sheet
food processor
frying pan
whisk
bowl
spatula
Cooking instruction summary:
1. To make Crust: Preheat oven to 350°F. Coat 9-inch tart pan with cooking spray. Spread nuts on baking sheet, and toast in oven 12 to 15 minutes, or until browned.2. Pulse nuts, flour, sugar, and salt in food processor until nuts are ground to powder. Add butter, and pulse until mixture resembles coarse meal. Add egg yolk, and pulse until moist clumps form. Press dough into bottom and sides of prepared pan, about 1/4-inch thick, and pierce with fork. Freeze 30 minutes.3. Adjust oven temperature to 400°F. Bake Crust 12 to 14 minutes, or until golden. Cool.4. To make Filling: whisk together sour cream, yogurt, brown sugar, vanilla, and orange zest in small bowl. Toss berries with orange juice in separate bowl. 5. Spread sour cream mixture in Crust with spatula. Spoon berries over top a little at a time, until sour cream mixture is evenly covered. Refrigerate 30 to 60 minutes before serving.
Step by step:
1. To make Crust: Preheat oven to 350°F. Coat 9-inch tart pan with cooking spray.
2. Spread nuts on baking sheet, and toast in oven 12 to 15 minutes, or until browned.
3. Pulse nuts, flour, sugar, and salt in food processor until nuts are ground to powder.
4. Add butter, and pulse until mixture resembles coarse meal.
5. Add egg yolk, and pulse until moist clumps form. Press dough into bottom and sides of prepared pan, about 1/4-inch thick, and pierce with fork. Freeze 30 minutes.
6. Adjust oven temperature to 400°F.
7. Bake Crust 12 to 14 minutes, or until golden. Cool.
8. To make Filling: whisk together sour cream, yogurt, brown sugar, vanilla, and orange zest in small bowl. Toss berries with orange juice in separate bowl.
9. Spread sour cream mixture in Crust with spatula. Spoon berries over top a little at a time, until sour cream mixture is evenly covered. Refrigerate 30 to 60 minutes before serving.
Nutrition Information:
covered percent of daily need
