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This tart is easy to make, and really easy to eat.  Bright lemon, and fresh berries all on top of a crunchy graham crust…oh, so good.  People will think you bought this gorgeous dessert at a bakery.  Just a few simple steps to becoming a pastry chef in your own kitchen – you can even brag about your healthy, yet delicious, homemade lemon custard filling.

A great Spring, Easter, tea time or Summer Dessert!  Try other varieties of seasonal fresh fruits for the topping, like oranges, pineapple or kiwi. 

serves 8

  • 1 2/3 cup GRAHAM CRACKER CRUMBS
  • 2 tbsp BUTTER, REGULAR, UNSALTED, melted
  • 1/4 tsp CINNAMON, GROUND
  • 1 EGG WHITE
  • PINCH OF SEA SALT
  • 2/3 cup LEMON CURD, (store-bought)
  • 6 oz PLAIN GREEK YOGURT, LOWFAT
  • 4 oz CREAM CHEESE, REDUCED FAT, softened
  • ZEST OF 1 LEMON
  • 1 Tbsp FRESH LEMON JUICE
  • 2 or 3 cups MIXED FRESH BERRIES (strawberry, blueberry, blackberry, raspberry)

1. Heat oven to 375°F. In small bowl, mix all crust ingredients (first 5 ingredients) until moistened. (Note: to make crumbs pulse crackers in food processor until fine, or smash in a sealed plastic bag with a sturdy measuring cup.)  Press firmly and evenly against bottom and sides of ungreased 9.5″ tart pan, with removable bottom (or 9″ regular pie pan).

2. Bake 5-6 minutes or until light golden brown and crisp. Cool completely.

3. In small bowl, beat lemon curd, yogurt, lemon juice, zest and softened cream cheese with electric mixer until smooth. Spread over cooled crust*. Refrigerate at least 1 hour, until slightly firm. Just before serving, remove sides of tart pan (if using) and arrange fresh berries or other fruit on top of tart custard.  Garnish with lemon or lime rind pieces, fresh whipped cream, or powdered sugar, if desired.  Beautiful displayed on a cake stand with fresh mint. Cut into 8 wedges and serve.  Serving size: 1 piece.

VARIATIONS: Try other curd flavors like orange, lime or a strawberry fruit spread.  Shredded coconut in the filling or as a topping.

*If traveling or want to make a day in advance, mix up the custard and refrigerate in a sealed container, spread on baked crust upon arrival, or the day of your party.  Top with fresh berries before serving.

NUTRITION INFO PER SERVING: 240 calories, 8g fat, 4g sat fat, 20mg cholesterol, 39g carb, 3g fiber, 22g sugar, 6g protein

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