Blackberry Tart

Related recipes: Breakfast, Desserts
Blackberry Tart: Main Image

Quick Facts

Servings: 5
Prep Time: 25 min.
Cook Time: 15 min.
Total: 40 min.
Angie McGowan
Luscious blackberries crown a handmade walnut crust.

Ingredients

  • Walnut Crust1 cup flour
  • 2/3 cup walnuts
  • 1/4 tsp salt
  • 1 Tbs sugar
  • 6 Tbs butter
  • 1 Tbs water (up to 3 Tbs if needed)
  • Filling1 8 oz package cream cheese, room temperature
  • 1 cup vanilla flavored, nonfat Greek yogurt
  • 1/4 cup sugar
  • 1 tsp vanilla
  • Topping3 cups blackberries

Directions

  • Place flour and walnuts in food processor. Pulse until walnuts are finely ground. Add salt and sugar. Add butter, in pats, and pulse until it is grainy.
  • Add a little water at a time, just until the dough comes together. Press the dough into a tart pan. Prick dough with a fork.
  • Bake at 350°F, for 15 to 20 minutes until crust is fragrant and golden brown.
  • Combine all ingredients for filling and beat with a hand mixer until well combined and creamy.
  • Place filling in cooled crust. Top with fresh blackberries.

Nutrition Facts

Calories 557
  Calories from Fat 341 (61%)
(63%)Total Fat 41g
(99%)Saturated Fat 20g
Polyunsaturated Fat 9g
Monounsaturated Fat 10g
(30%)Cholesterol 89mg
(24%)Sodium 588mg
(11%)Potassium 368mg
Total Carbohydrate 44g
(23%)Dietary Fiber 6g
Sugars 19g
Sugar Alcohols 0g
(29%)Protein 15g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2017.