Fruit Tart & Fruit Pizza
August 19, 2012 § Leave a comment
I can’t believe it’s already over half way through August! Sadly, summertime (my favorite season of the year, hands down) is coming to a rapid end. However, there’s still enough time in the year to get your hands on some fresh fruit to make this delicious summertime fruit tart OR fruit pizza.
This recipe was inspired by a fruit tart that I had at a retirement party at work. I healthified (yeah, that’s a word ;)) it and I think it turned out pretty well. Originally, my goal was only to recreate the tart, but since I had so many of the ingredients left over I decided to make a pizza as well, and the instructions for both of them follow.
The chocolate on the bottom of the tart made it a little hard to cut, so rather than layering the bottom of the pie crust as I did, I recommend drizzling the chocolate over the finished tart as I did with the fruit pizza. Of course, if you’re really trying to be healthy you can cut a significant amount of fat and calories out of the recipe by eliminating the chocolate all together, but for me that just wasn’t really an option 😀
Ingredients: (please note, this recipe makes either one tart or one pizza, not both!)
3/4 c All Purpose Flour
1/4 c Whole Wheat Flour
1/4 c Greek Yogurt
1 egg yolk
2 1/2 tsp canola oil
3 tsp cold water
1/4 tsp salt
1/4 tsp vanilla
For tart/ pizza topping
1/2 pkg Jello cheesecake flavored instant pudding mix
3/4 c nonfat vanilla yogurt
1/2 c lite cool whip
1/2 tsp orange extract
1 tsp orange zest (optional)
Fruit of your choice (I chose strawberries, raspberries, and blueberries)
Glaze & Chocolate
2 tbsp apple jelly
2 tbsp chocolate chips (I used Ghirardelli 60% cacao)
Preheat oven to 350 F
To make the crust, combine both types of flour and salt in a bowl. Add wet ingredients (Greek yogurt, egg yolk, canola oil, water, vanilla) and mix well. If you have trouble getting all of the dough to cling together, add additional cold water, 1/2 teaspoon at a time.
Chill in fridge for about 10 minutes.
Roll out dough onto well floured surface using a floured rolling pin to about 1/2 inch thickness. Transfer dough to either a shallow 9″ pie pan or onto a pizza pan. Crimp the excess ends of the dough to make an edge, for the tart I used the tines of a fork to make an impression in the crust.
Using a fork, poke holes throughout the crust. This should prevent air bubbles from forming.
Bake at 350 for 20-25 minutes, or until edges begin to turn golden-brown.
Remove from oven and allow crust to cool completely.
Combine vanilla yogurt, cool whip, pudding mix, orange extract and orange zest and whisk ingredients together.
Spread over (completely cooled crust)
Top the filling with fruits of your choice
Melt 2 tbsp apple jelly in microwave (about 20-25 seconds)
Brush glaze over fruits
Melt 2 tbsp chocolate in microwave at 20 second intervals, stirring between each interval
Drizzle chocolate over tart/pizza
Nutrition Facts: (1/8 of either pizza or tart, calculated using raspberries, strawberries, and blueberries as fruit toppings)
Total Fat: 4.3 g
Poly: 0.6 g
Mono: 1.2 g
Cholesterol: 29.2 mg
Sodium: 87.6 mg
Potassium: 72.1 mg
Total Carbs: 22.1 g
Fiber: 2.4 g
Sugars: 5.6 g
Protein: 4.5 g
Vit. A: 0.8%
Vit C: 20.1%