Zest of 1/2 lime, grated
2/3 cup sugar
2 large eggs
4 tablespoons melted butter
2 tablespoons nonfat plain yogurt
2 tablespoons cream cheese
1/4 cup fresh lime juice
2 tablespoons fresh orange juice
1 prebaked 9-inch tart shell
2 1/2 cups fresh raspberries, or blueberries, blackberries, currants, etc.
Preheat oven to 375 degrees
In food processor process sugar and lime zest until finely chopped and combined. Add the eggs, butter, yogurt and cream cheese. Process for 1 minute. Add the lime juice and orange juice and process to combine.
Pour the filling into the tart shell. Place on a baking sheet, and bake approximately 12 minutes until center is set. Transfer to a cooking rack, and let cool for 15 minutes. Refrigerate until well chilled -- 30-45 minutes. Arrange berries on top of tart. This may be done up to 2 hours before serving.
Recipe from La Varenne at The Greenbrier
Sunday, May 16, 1999
