Mixed Berry Tart

I am so glad that I finally baked this mixed berry tart. It has been in my 'to bake' list since last December. The recipe is from "Food Cures by Reader's Digest". This book was picked randomly when I was waiting for some friends in Kinokuniya. I love to stay in book stores for hours and go through some recipe books for new ideas. I also found that food photography is very entertaining.

When I saw the ingredients for this mixed berry tart, I was not sure about using wholemeal flour for the tart base. I think it is worth to try so I will know next time. Surprisingly, it is very nice and the 'wholemeal' taste is subtle. I agree with the recipe that it needs to be mixed with plain flour. If you want a healthy dessert, this is a perfect choice as berries are antioxidant-rich fruits that help fight diseases (click here for more information). It is guilt-free and most importantly, it is yummy!

Ingredients (for 8 tarts in 8 cm loose base tart pans):

• 1/4 cup (60 ml) ice-cold water
• 3 tbs low-fat plain yoghurt
• 150 g wholemeal plain flour
• 60g plain flour
• 1 tbs + 1/3 cup sugar
• 1/4 tsp ground cinnamon
• 100 g margarine
• 600 g fresh or frozen mixed berries (such as blueberries, raspberries, and strawberries)
• 2 tbs corn flour
• 1 tbs lemon juice
• icing sugar (optional)

Preparations:

In a measuring cup, whisk together the water and yoghurt. Combine the wholemeal flour, plain flour, 1 tbs sugar and cinnamon in a food processor. Add the margarine and pulse until the mixture resembles coarse crumbs. Add the yoghurt mixture and process until the ingredients combine. Gather the dough into a ball, wrap in plastic wrap and refrigerate for at least 2 hours.

Shape the dough into 8 small balls. Roll out each on a lightly floured work surface to a 12 cm circle.  Line each of 8 loose base tart pans. Neaten excess pastry by cutting, as necessary.

Preheat oven to 180 deg C. In a bowl, combine the berries, cornflour, lemon juice and the remaining 1/3 cup sugar and toss gently. Divide the berry mixture evenly among tins.

Bake until the filling bubbles and the crust is brown, about 15-20 minutes. Transfer to a wire rack for 5 minutes. Remove from the tins to cool completely. Dust with icing sugar (optional).