PATRIOTIC BERRY TART
MAKES 8 SERVINGS.
2 1/2 cups plus 4 tbs gluten free flour blend
1/2 cup almond meal
1 3/4 sticks butter
7 eggs
1 tsp vanilla
1 3/4 cups sugar or Splenda
3 lemons, zested, juiced
4 cups raspberries
3 egg yolks
1/2 cup lowfat cream cheese
2 oz white chocolate, melted
1 tbs lowfat milk
3/4 cup blueberries
Beat 2 1/2 cups flour, almond meal and 6 tbs butter until blended. Add 2 eggs, vanilla and 5 tbs water. Mix until dough comes together. Shape dough into rectangle, wrap in plastic. Let sit 1 hour. *Heat oven to 350 degrees. Between wax paper sheets, roll 1/3 dough to 1/8" thickness. With 1 3/4" star shaped cutter, cut 12 stars. Arrange stars on baking sheet. Combine scraps and remaining dough, between wax paper sheets, roll out to 13x11" rectangle. Press dough into greased tart pan, place on baking sheet. Bake stars 15 min. or until golden. Bake crust 25 min. or until firm. *In bowl, mix 1 cup sugar, 1/3 cup lemon juice, 2 tsp lemon zest, 2 tbs baking mix and 3 eggs, pour into crust. Bake 12 min. Let cool. *In pot, bring to a boil 3 cups raspberries, yolks and remaining butter, sugar, baking mix and eggs. Boil 1 min. stir to mash, strain through sieve. Spread over lemon filling. Chill 1 hour. In processor, process cream cheese, chocolate and milk 1 min. spread over tart. Top with stars, blueberries and remaining raspberries. SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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