I honestly thought there would be at least one remaining slice, but we all decided that seconds were a must, so this is the best I can do photograph-wise. One of the benefits of having people over for dinner is that it frees up a few extra dollars to make something extra special to eat. Our friends simply asked us to bring dessert which made it possible for me to splurge a bit. And it was worth it. I have a love/hate relationship with berry desserts because my healthy self feels like berries really don't need any additional calories, they are already delicious and should be enjoyed as is. My sweet-tooth self (who is getting larger by the day) can't deny that sugar and butter simply make things better, end of story. This recipe satisfies both by perfectly complimenting the berries in a healthy-ish way. It is the best fruit tart I have ever eaten. Each bite contains a perfectly ripe raspberry nestled in the most delicate vanilla/orange creamy filling and ends with the perfectly balanced salty/sweet layer of crust. Don't be intimidated by the lengthy instructions, this is very quick in terms of prep work, just make sure you leave plenty of time for freezing/cooling/chilling. The original recipe is from the July 09 issue of Vegetarian Times.Crust
1/4 c almonds
1/4 c pecans
1/4 c hazelnuts
1/4 c sugar
3/4 c whole wheat flour
1/4 tsp salt
6 Tbs chilled unsalted butter, diced
1 large egg yolk
Toast nuts on a baking sheet in a 350 degree oven for 12 to 15 minutes, or until browned, shaking periodically. Pulse nuts, flour, sugar, and salt in food processor until nuts are ground to a 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 a fork. Freeze for 30 minutes. Adjust oven to 400 degrees and bake crust for 12 to 14 minutes, or until golden. Cool.
Filling:
1/2 c light sour cream
1/2 c nonfat plain Greek yogurt (use Fage brand)
2 Tbs brown sugar
1 tsp vanilla
Zest of 1 orange
2 c raspberries (or whatever mixture of berries you prefer)
1 Tbs orange juice
Whisk together sour cream, yogurt, brown sugar, vanilla, and orange zest. Spread filling in crust. Toss berries with orange juice and gently spoon over top of filling until evenly covered. Refrigerate at least 30 minutes before serving.
