Prep Time: 30 minutes to 2 hours (if straining yogurt)
Cook Time: 15 to 20 minutes
I love all things tart, especially when combined with a hint of sweetness! This past Easter weekend was spent with at my future in-laws. Every year at large holiday gatherings we usually bring one or two dishes: an appetizer or side and a dessert. I always offer to bring dessert because I finally get a chance to make something slightly decadent and I know it will be something wheat-free; therefore something I can eat! I had been seeing all the juicy lemons at my supermarket when my decision was made – a lemon pie of some sort. A curd it is!
This Blueberry Lemon Curd & Yogurt Tart is an inspiration from the lemon curd and olive oil tart I discovered at Epicurious.com. Fruit curd are made from eggs, fruit juice, sugar and usually butter. The most common is lemon; however, according to the National Center for Home Food Preservation may also be made from orange, raspberry, and nectarines. Hmmm, I see a raspberry curd in my future…
…Until then, enjoy my version which is lower in cholesterol and fat.
- 15 Medjool dates, pitted, finely diced
- 8 large Figs, fresh, finely diced
- 1 cup Quaker Oats Dry
- 1/2 cup Pecans, finely chopped
- 3 tbsp of fresh Lemon Peel, approximately 3 large lemons
- 3/4 fresh Lemon juice
- 2 tbsp unsalted Butter, chopped
- 2 large Eggs, fresh
- 3/4 cup of Splenda Granulated Sugar
- 2 tbsp of Applesauce, unsweetened
- 2 tsp of cornstarch
- 2 tbsp of Flaxseed Oil
- 2 tbsp of Blueberry Jam
- 100 Blueberries, fresh (about 1/2 of a 6 oz. pack)
- 1 cup of strained Brown Cow Vanilla NonFat Yogurt or 1 cup of Greek yogurt
Line a strainer with a paper towel (coffee filters or cheesecloth work too). Pour in yogurt and strain for at least two hours.
Preheat oven to 350.
Pit and chop dates and figs. Hint: Keep a mug filled with hot water nearby. Occasionally dip knife in mug to prevent excessive stickiness while chopping.
In a medium sized bowl mix dates and figs with 2 tablespoons of hot water. Add in oats and pecans. Mix together.
In a 7.5 inch tart pan with a removable bottom. Press date, fig, oat and pecan mixture in pan and slightly up sides. Bake for 10 minutes. Cool on a wire rack.
Grate 3 tablespoons of fresh lemon zest, or for less pucker grate 2 tablespoons. Squeeze 3/4 cup of fresh lemon juice and pour into a medium saucepan with butter, eggs, Splenda, applesauce, cornstarch and oil. Over medium heat, whisk constantly until mixture comes to boil. Continue whisking for an additional two minutes. Remove from heat and transfer to another bowl to cool.
Putting it together:
Fold strained yogurt into cooled lemon curd. Spoon into crust. Arrange blueberries.
Heat jam in a microwave until thinned. Carefully spoon jam over berries or drizzle over top.
Cover with plastic wrap and chill until ready to serve or up to four hours.
Serve and enjoy!