Berry Lime Twisted Tart
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 71.5
- Total Fat: 0.1 g
- Cholesterol: 3.3 mg
- Sodium: 123.4 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 0.5 g
- Protein: 3.7 g
View full nutritional breakdown of Berry Lime Twisted Tart calories by ingredient
Number of Servings: 24
Ingredients
-
Crust
- 8 oz softened Philadelphia fat-free cream cheese
- 2 cups flour
- 2 tbs granulated sugar
- 1 lime
Filling
- 2/3 cup blueberries
- 1/4 cup granulated sugar
- 1/2 lime
- 8 oz softened Philadelphia fat-free cream cheese
Whipped cream
Directions
1. Preheat oven to 350 degrees F
2. Combine the flour and the sugar for the crust
3. Cut in softened cream cheese
4. Switch to hands and gently mix until little lumps and flaky
5. Add juice of lime
6. Turn onto table and knead with hands (don't overwork the dough - keep the flakiness)
7. Form a ball with dough and flatten
8. Take blackberries and mush them between fingers and into dough (take center of berries out)
9. Knead the dough (dough should have purple tie-dyed look)
10. Using a rolling pin, roll out dough until very thin
11. Use a circle cookie cutter and cut out circles
12. Place dough into greased muffin tins and bake for 10 minutes
13. Place blueberries, sugar and lime juice into a saucepan on medium heat (stir occassionally)
14. When blueberries cook down (will be lumps, but syruppy), strain the juice into the cream cheese
15. Whisk until creamy
16. Add in blueberry lumps and whisk until creamy
17. Spoon blueberry mixture into the crust until filled (to the top of the crust)
18. Bake for 15 minutes
19. When ready to eat, spray a small dollop of whipped cream (1 tsp) on top of tart, add zest of lime (shavings from peel) and serve.
Bon Appetit!
Number of Servings: 24
Recipe submitted by SparkPeople user WILDPERSEPH16.
2. Combine the flour and the sugar for the crust
3. Cut in softened cream cheese
4. Switch to hands and gently mix until little lumps and flaky
5. Add juice of lime
6. Turn onto table and knead with hands (don't overwork the dough - keep the flakiness)
7. Form a ball with dough and flatten
8. Take blackberries and mush them between fingers and into dough (take center of berries out)
9. Knead the dough (dough should have purple tie-dyed look)
10. Using a rolling pin, roll out dough until very thin
11. Use a circle cookie cutter and cut out circles
12. Place dough into greased muffin tins and bake for 10 minutes
13. Place blueberries, sugar and lime juice into a saucepan on medium heat (stir occassionally)
14. When blueberries cook down (will be lumps, but syruppy), strain the juice into the cream cheese
15. Whisk until creamy
16. Add in blueberry lumps and whisk until creamy
17. Spoon blueberry mixture into the crust until filled (to the top of the crust)
18. Bake for 15 minutes
19. When ready to eat, spray a small dollop of whipped cream (1 tsp) on top of tart, add zest of lime (shavings from peel) and serve.
Bon Appetit!
Number of Servings: 24
Recipe submitted by SparkPeople user WILDPERSEPH16.