Wild Blueberry Lime Chiffon Tart
1 3/4 cup (200 g) flour
1/3 cup (75 g) sugar
1/2 cup (120 g) butter
1 egg, large
2 cups (280 g) frozen wild blueberries
2 packets (14 g) gelatin
3-4 limes for 1/2 cup (120 ml) fresh lime juice and grated zest
10 ounces (300 g) whipping cream
16 ounces (480 g) low fat cottage cheese
1/2 cup (100 g) sugar
For tart shell:
1. Mix flour, sugar, butter slices and egg with an electric mixer with paddle attachment or pulse in food processor with kneading blade until combined for no more than 30 seconds. Wrap pastry in plastic wrap and keep chilled for 30 minutes.
2. Turn shell mixture onto a floured surface and shape into flat, round or oval disk. Place dough into a greased and floured tart pan 10” (24 cm). Prick dough thoroughly with a fork and bake for 15-20 minutes in preheated oven 400 degrees F (200 degrees C) until lightly browned.
1. Grate limes for zest and squeeze for juice. Place cottage cheese, sugar and grated lime zest in food processor and process until smooth and creamy. Heat lime juice stirring in gelatin until dissolved. Whip cream and fold into to cheese mixture along with gelatin. Fold in partially thawed wild blueberries.
2. Spread wild blueberry chiffon on the tart shell and refrigerate for approx. 2 hours. Garnish with fresh mint leaves.
Preparation time: approx. 60 minutes
Nutritional information per serving:
Carbohydrate: 31 g
Protein: 8 g
Fat: 16 g
Recipe and image courtesy of the Wild Blueberry Association of North America. For more information about the health benefits of blueberries and more recipe ideas, visit www.wildblueberries.com
Have you tried this recipe or have a cooking tip for other readers? Share it in the comments below.
More tarts and pies:
Plus see what else is cooking in our in recipes archive.