Plump Perfect Berry Tart
Sometimes the simplest things in life are the best. Such is the case with this easy dessert. Sheets of puffed pastry are baked flat, then topped with all sorts of lovely things, not the least of which is a pound of fresh blackberries, raspberries, and kiwi. The flavors in this recipe are ridiculous. Creamy, vanilla bean studded Greek Yogurty, the tartness of fresh fruit, the warm drizzle of honey. Splendid.
Ingredients
- 2 sheets puffed pastry thawed
- 1 1/2 cups vanilla Greek Yogurt
- 1/2 vanilla bean
- 12 ounces blackberries
- 6 ounces raspberries
- 2 kiwi diced
- 1/2 cup honey
Instructions
- Preheat the oven to 400 degrees. Lightly coat a baking sheet with a thin layer of nonstick cooking spray. Unroll the sheets of puffed pastry onto the baking sheet. Bake for 15-18 minutes, or until the pastry is golden brown and flaky. Remove from oven and roll down the center of the pastry with a wooden rolling pin. Allow to cool completely.
- In a medium bowl, stir together the yogurt and seeds from the vanilla bean. Spread the yogurt in the flattened, center portion of the puffed pastry. Top generously with berries and kiwi. Zap your honey in the microwave for 10-12 seconds. Drizzle over the berries. Serve immediately or refrigerate up to 3 hours.
- Slice into squares to serve. Makes approximately 15-18 servings. Or....you know...one really big serving for people like me who can't stop indulging in the awesomeness that is this dessert. ;)