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Honeydew-Blackberry Tart Recipe

2017/06/01

Keeping aside the other Easter special dishes, this honeydew blackberry tart is a much lighter and healthier option for Easter dessert. The dessert is quite easy to prepare and is more fun to share.


Difficulty Level: Easy

Servings Per Recipe: 10-12

Preparation Time Required: 2 Hours

Baking Time Required: 20-30 Minutes
Ingredients

1/2 of 1 honeydew melon, deseeded

1 cup + 4 tablespoons of whole wheat flour

1 cup of white granulated sugar

1/4th cup of unsalted butter, diced

8 tablespoons of almonds, slivered

1/4th cup of low-fat cream cheese

2 teaspoons of white granulated sugar

3 tablespoons of lime juice

1/3rd teaspoon of salt

4 teaspoons of unsalted butter

2 cups + ½ cup of fresh blackberries

1 tablespoon of lime zest

2 large egg yolks

1 cup of water, at room temperature

4 tablespoons of cornstarch

A pinch of salt




Appliances

1 11-inch round tart pan

Cooking spray

1 food processor

1 medium-sized bowl

1 saucepan

Plastic cling film


Preparation Method

1. Set your oven to 350 degrees Fahrenheit. Then take the tart pan and grease it nicely with a cooking spray. Once done, set aside the tart pan and fetch a food processor. Put the flour, 2 teaspoons of sugar, 1/3rd teaspoon of salt and slivered almonds into the food processor. Process the mixture until the almonds are nicely grounded and all of the ingredients are nicely mixed with one another.

2. While processing the flour and almond mixture, add the butter cubes and the cream cheese by alternating with each other. Process on high speed for 5-10 minutes or until nicely incorporated and you get a fine crumbly mixture. Now take the prepared tart pan and dump the crumbly flour mixture into the pan. Spread the mixture all over the pan and press it up to the sides and the base of the pan.

3. Once done, transfer the tart pan to the preheated oven and bake for 20-30 minutes or until set and slightly browned. In the meantime, place a heavy bottom sauce pan on medium high heat and fill it with water, lime juice, ½ cup of sugar and the lime zest. Stir the solution with a stirring spoon until the ingredients are combined and allow the solution to come to a simmer.

4. Now take a medium bowl and put the egg yolks in that. Whisk the egg yolks and then add the remaining sugar, salt and cornstarch to the yolks. Now add a little bit of the hot lime water to the eggs mixture and whisk the egg mixture immediately to prevent the eggs from scrambling. Incorporate the remaining lime water into the eggs mixture and continue to whisk the mixture. Then pour the mixture into the saucepan and stir constantly until the mixture thickens up a bit, about 3 minutes.




5. Finally, take off the sauce pan from the stove and incorporate the butter into that. Allow the mixture to cool down completely and then pour it into the tart shell. Spreads the eggs mixture evenly over the tart shell and then refrigerate the shell for 1 hour by covering it up with a plastic film.

6. In the meantime, slice the melons into thin slices. Then take out the tart shell and arrange the melon slices all over the tart in a concentric circle. Finally, put the blackberries in the center of the tart and refrigerate for another 30 minutes before serving.

Photo Credit : Mailtribune.com/apps/pbcs.dll/article?AID=/20110919/OREGONHEALTHYLIVING/108220349/-1/OREGONHEALTHYLIVING01






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