Rustic Berry Tart

Name: Rustic Berry Tart
Yield: 12
Ingredients: 6 tablespoons butter, softened; 2/3 cup granulated sugar; 1 teaspoon vanilla; 1/2 cup Mountain High® Yoghurt Cheese*; 1 egg; 2 cups all-purpose flour; 1/4 teaspoon salt; 1/4 cup Mountain High® Yoghurt Cheese*; 1/4 cup (from a 8-oz package)cream cheese, softened; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract; 2 cups (any variety) berries; 2 tablespoons fresh lemon juice; 2 tablespoons granulated sugar; 1 to 2 tablespoons milk; 1-2 teaspoons coarse or granulated sugar; Whipped cream topping (from aerosol can), if desired

12 Servings
250 Calories per Serving

A little bit of effort goes a long way in this luscious and impressive dessert. What a way to celebrate your favorite berry season!

Ingredient List

Dough:

6 tablespoons butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla
1/2 cup Mountain High® Yoghurt Cheese*
1 egg
2 cups all-purpose flour
1/4 teaspoon salt

Filling:

1/4 cup Mountain High® Yoghurt Cheese*
1/4 cup (from a 8-oz package)cream cheese, softened
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Topping:

2 cups (any variety) berries
2 tablespoons fresh lemon juice
2 tablespoons granulated sugar
1 to 2 tablespoons milk
1-2 teaspoons coarse or granulated sugar
Whipped cream topping (from aerosol can), if desired

Preparation

In a large bowl, beat butter, sugar, vanilla, and 1/2 cup Yoghurt Cheese on medium speed until well mixed. Beat in the egg. On low speed, gradually add flour and salt, stirring occasionally, until well mixed
Turn the dough out on a piece of plastic wrap, shape into a ball and wrap tightly. Place in freezer and freeze for 2 hours.
Roll dough out on a floured piece of waxed paper, making a rough 13-inch circle. Transfer onto a greased baking sheet with sides; remove waxed paper.
Mix Filling ingredients in medium bowl until smooth. Spread the cheese mixture evenly on the dough, leaving a 2 to 3-inch edge uncovered around the outside.
Mix Topping ingredients; spoon over cheese mixture. With floured hands, gently fold the edge of dough over the filling, leaving fruit exposed in the center. Brush the crust with milk and sprinkle with sugar to taste.
Bake tart at 400°F for 25 to 30 minutes, until crust is golden brown. Immediately loosen tart by running pancake turner under crust; place on cooling rack. Let cool and carefully transfer the tart, using a large spatula, onto a serving plate.

Nutrition Information

Nutrition Information (Amount per serving)

Total Fat 9g 15%, Saturated Fat 6g 28%, Cholesterol 40mg 14%, Sodium 130mg 5%, Potassium 80mg 2%, Total Carbohydrate 36g 12%, Dietary Fiber 2g 8%, Vitamin A 8%, Vitamin C 6%, Calcium 6%, Iron 6%, Vitamin D 2%, Vitamin E 2%, Thiamin 10%, Riboflavin 8%, Niacin 8%, Vitamin B6 0%, Folic Acid 8%, Vitamin B12 0%, Pantothenic Acid 2%, Phosphorus 4%, Magnesium 2%, Zinc 2%, Selenium 10%, Copper 4%, Manganese 15%

Nutrition Other (Amount per serving)

Calories 250, Calories from Fat 80, Trans Fat 0g, Monounsaturated Fat 2 1/2g, Polyunsaturated Fat 1/2g, Soluble Fiber 0g, Insoluble Fiber 1g, Sugars 17g, Protein 5g, Beta-Carotene 4%, Omega-3 0g, Carbohydrate Choice 2 1/2, Starch 1 1/2, Fruit 0, Other Carbohydrate 1, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 1 1/2, Fruits 0c, Vegetables 0c, Grains 1oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 2tsp