Berry Tart with Lemon cookie crust

By á-42947

Ingredients

• 1/4 cup butter, softened
• 1/4 cup granulated sugar*
• 1 teaspoon finely shredded lemon peel
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla
• 1/8 teaspoon salt
• 2 tablespoons refrigerated or frozen egg product, thawed, or 1 egg white, lightly beaten
• 1 1/4 cups flour
• 3/4 cup tub-style fat-free cream cheese, softened
• 2 tablespoons powdered sugar*
• 1 teaspoon finely shredded lemon peel
• 1/2 cup thick plain nonfat Greek yogurt
• 2 cups fresh blueberries, blackberries, and/or raspberries
• Honey (optional)
• Fresh mint sprigs
• Lemon peel curls (optional)

Details

Servings 8
Preparation time 30mins
Adapted from diabeticlivingonline.com

Preparation

Step 1

1.Preheat oven to 375 degrees F. For crust, in a medium bowl beat butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, 1 teaspoon lemon peel, the baking powder, vanilla, and salt; beat until combined. Add egg; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (or knead gently until combined).
2.Press dough onto the bottom and up the sides of a 9-inch round tart pan with removable bottom. Line crust with a double thickness of foil. Bake crust for 6 minutes. Remove the foil and bake for 6 to 7 minutes more or until crust is lightly browned. Cool crust on a wire rack.
3.Meanwhile, for lemon cream, in a small bowl stir together cream cheese, powdered sugar, and 1 teaspoon lemon peel. Fold in yogurt. Spread in the bottom of the cooled crust. Top with berries. If desired, drizzle lightly with honey and garnish with fresh mint and/or lemon peel curls. Remove sides of pan and cut into wedges to serve. Makes 8 (1 slice each) servings.