Mango-Blueberry Tart

A fat-conscious baked oil pastry replaces traditional pie crust, and a tofu-yogurt blend takes the place of whipping cream in this luscious cream tart. It's topped with blueberries, mango, and kiwi slices, but by substituting other fresh fruit you have on hand, you can really change the look and taste of this delicious dessert.


  • 1⅓ cups all-purpose flour
  • ¼ teaspoon salt
  • ⅓ cup cooking oil
  • 3 tablespoons fat-free milk
  • 8 ounces firm light silken tofu (about 1 cup)
  • 1 (6 ounce) container plain fat-free or low-fat yogurt
  • ¼ cup purchased lemon curd
  • ½ teaspoon finely shredded lemon peel
  • ½ teaspoon vanilla
  • 1¼ cups fresh blueberries
  • 1¼ cups chopped, seeded, peeled fresh mango
  • 2 kiwis, peeled and chopped


  • Prep
  • Ready In
  1. Preheat oven to 450°F. Stir together flour and salt in a medium bowl. Add oil and milk all at once. Stir gently with a fork. Form into a ball. On a well-floured surface, slightly flatten the dough. Roll from the center to the edge into an 11-inch circle. To transfer, wrap the pastry circle around the rolling pin. Unroll into a 9-inch tart pan with a removable bottom. Ease the pastry into the pan without stretching. Press the pastry into the fluted side of the tart pan, trimming the pastry as needed. Line the pastry with a double thickness of foil. Bake for 8 minutes. Remove the foil. Bake for about 5 minutes more or until golden brown. Cool on a wire rack.
  2. Meanwhile, combine tofu, yogurt, lemon curd, lemon peel, and vanilla in a food processor. Cover and process until smooth, scraping sides as necessary.
  3. Spread the filling into the cooled pastry. Top with blueberries, mango, and kiwis. Cover loosely and chill for 2 to 4 hours.
  • Equipment: 9-inch tart pan with removable bottom

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