Crust
1/4 cup each almonds, pecans and hazelnuts
3/4 cup whole wheat flour
1/4 cup sugar
1/4 tsp salt
6 Tbs chilled unsalted butter, diced
1 large egg yolk
Filling
1/2 cup light sour cream
1/2 cup nonfat plain Greek yogurt
2 Tbs light brown sugar
1 tsp vanilla extract
1/4 tsp grated orange zest
1 cup blueberries
1 cup raspberries
1 Tbs orange juice
1) To make crust: Preheat oven to 350F. 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 400F. 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 a small bowl. Toss berries with orange juice in separate bowl.
5) Spread filling mixture into the crust with a spatula. Spoon berries over top, a little at a time, until sour cream mixture is evenly covered. Refrigerate 30 to 60 minutes before serving.
Review: I made this the day before Memorial Day, to ensure it had enough time in the refrigerator to set. It looked very patriotic! Unfortunately, I only had dark brown sugar and used that. It still tasted great. The tart was a huge hit, in which nearly everyone asked for the recipe! I've been told to make it again next year. The filling had a taste similar to the white dip that comes with fruit trays. This version is probably a healthier version of that dip, but super easy to make.
1/4 cup each almonds, pecans and hazelnuts
3/4 cup whole wheat flour
1/4 cup sugar
1/4 tsp salt
6 Tbs chilled unsalted butter, diced
1 large egg yolk
Filling
1/2 cup light sour cream
1/2 cup nonfat plain Greek yogurt
2 Tbs light brown sugar
1 tsp vanilla extract
1/4 tsp grated orange zest
1 cup blueberries
1 cup raspberries
1 Tbs orange juice
1) To make crust: Preheat oven to 350F. 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 400F. 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 a small bowl. Toss berries with orange juice in separate bowl.
5) Spread filling mixture into the crust with a spatula. Spoon berries over top, a little at a time, until sour cream mixture is evenly covered. Refrigerate 30 to 60 minutes before serving.
Review: I made this the day before Memorial Day, to ensure it had enough time in the refrigerator to set. It looked very patriotic! Unfortunately, I only had dark brown sugar and used that. It still tasted great. The tart was a huge hit, in which nearly everyone asked for the recipe! I've been told to make it again next year. The filling had a taste similar to the white dip that comes with fruit trays. This version is probably a healthier version of that dip, but super easy to make.
Adapted from:
http://www.vegetariantimes.com/recipe/fresh-berry-tart-with-toasted-nut-crust/
