I Heart You Fruit Tart
Try this recipe for a delicious and visually appealing I Heart You Fruit Tart.
Try this recipe for a delicious and visually appealing I Heart You Fruit Tart.
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 egg whites
- 1/2 cup agave nectar
- 1 tablespoon almond butter
- 1 cup strained plain nonfat greek yogurt
- 8 ouncesâ neufchã¢telâ (low-fat cream cheese)
- 1 cup powdered sugar
- 2 kiwis, peeled
- 2 strawberries
- 6 ounces raspberries
- 6 ounces blueberries
- Carbohydrate 279.045198937709 g
- Cholesterol 0 mg
- Fat 14.7425469525398 g
- Fiber 41.6037702540368 g
- Protein 42.3983545042743 g
- Saturated Fat 1.54417815465498 g
- Serving Size 1 1 recipe (837g)
- Sodium 1724.77869483878 mg
- Sugar 237.441428683672 g
- Trans Fat 2.28369688781824 g
- Calories 1378 calories
Step-by-step
- Preheat oven to 350 degrees F.
- Combine the all-purpose flour, whole wheat flour, egg whites, agave nectar, and almond butter in a food processor. Pulse until a ball of dough is formed.
- Using hands, combine all dough into one large ball.
- Set out 4 4-inch tart pans on a baking sheet.
- Divide dough into four equal pieces and place into each of the tart pans. Carefully press the dough into the bottom of the pan until it's about a ¼-inch thick. Press the dough up along the sides of the tart pan, being careful to ensure the dough is pushed into each of the scalloped edges. Dough should reach above the edges of the tart pan. Holding a knife horizontally, trim off the excess dough that reaches above the tart pan.
- Bake in the oven for 12-15 minutes.
- Once crusts have baked, set them on the counter to cool for about 15 minutes.
- In the meantime, prepare the filling. In a large bowl, combine strained Greek yogurt, Neufchâtel , vanilla extract, and powdered sugar. Mix with a hand blender until filling is smooth and creamy.
- Fill each of the cooled tart crusts with the filling. Place tarts in the refrigerator for about 45 minutes to allow the filling to set and become firm.
- Cut the kiwi in half lengthwise.
- Place the kiwi flat-side-down on the cutting board for stability and cut ¼ inch half-moon slices.
- Cut the stems off the strawberries and then cut the strawberries in half.
- Cut a triangle-shaped notch from the top of each strawberry half to create a heart shape.
- Remove tarts from fridge and remove tarts from their pans by pushing the removable bottoms up and out of the pans.
- Arrange kiwi slices, raspberries, and blueberries on each tart. Top each with a heart-shaped strawberry.
- Refrigerate for 15-20 minutes to allow tarts to re-set.
- Keep uneaten tarts refrigerated.
Why does the tart dough shrink away from the scalloped edges during baking? The primary failure point in constructing molded pastry crusts lies in temperature and gluten development, which can cause the dough to pull back or slump into the pan before the starches fully set. Achieving a structurally sound tart shell requires precise physical manipulation and deliberate adherence to specific processing windows.
- Pulse the all-purpose flour, whole wheat flour, egg whites, agave nectar, and almond butter in a food processor only until a cohesive ball forms, as overworking the proteins will yield a tough and rubbery crust rather than a tender base.
- Press the divided dough firmly into the four-inch pans so it reaches roughly a quarter-inch thick, ensuring the raw pastry is actively driven into every crevice of the fluted edges before you trim the excess flush with a horizontal knife.
- Bake the crusts at 350 degrees Fahrenheit for twelve to fifteen minutes, then transfer them to the counter to cool completely for fifteen minutes to prevent the subsequent dairy filling from melting or weeping into the warm pastry.
- Blend the strained non-fat Greek yogurt, Neufchâtel, vanilla extract, and powdered sugar with a hand mixer until completely smooth, then chill the filled tarts for forty-five minutes so the proteins firm up properly.
- Substitute the Neufchâtel with standard block cream cheese at a one-to-one ratio if lower-fat options are unavailable, keeping in mind that higher fat content will alter the setting time in the refrigerator.
Precision in knife work transforms standard produce into garnish, so lay the halved kiwis flat-side-down for stability before slicing quarter-inch half-moons. Carving a small triangle notch from the top of each halved strawberry instantly creates a clean heart shape to crown the assorted berries.
