Light and Easy Mango-Raspberry Tart

A blended filling of mango, lime, eggs and fat-free cream cheese, sprinkled with raspberries, goes in a low-fat tart shell of whole wheat pastry flour.

Ingredients:

• Tart shell:
• 2 Tbsp butter, cut up
• 1 cup whole wheat pastry flour
• 1/2 cup confectioners sugar
• 1/8 tsp salt
• 1/2 tsp baking powder
• 2 Tbsp fat-free sour cream
• Filling:
• 1 ripe mango, peeled and cut into chunks
• 1 lime, zested to a fine grate and juiced
• 2 ounces fat-free cream cheese
• 1/2 cup confectioners sugar
• 2 eggs
• 1 Tbsp melted butter
• 6 ounces fresh raspberries (small container)
• 2 Tbsp confectioners sugar

Directions:

For the tart shell, combine the butter, flour, sugar, salt, baking powder and sour cream in a mixing bowl; mix on low setting about 1 minute until combined. Mixture will look grainy and loose; press together to form a ball. Preheat oven to 425 degrees. Let dough sit for 5 minutes. Roll dough out on a lightly floured surface to make about a 10" circle. Lay the dough in a 9" springform pan and press into the bottom and just slightly up the sides of the pan (it's ok if the crust seems low for a tart as the filling will completely cover the crust. Bake the crust about 10 minutes or until it just starts to brown at the edges. Remove from oven and set aside to cool (if crust puffs-up during baking, gently push it back down while still warm, after removing from oven.) Reduce oven temperature to 350 degrees. For the filling, combine the mango chunks, lime zest and juice, cream cheese, sugar, eggs, and butter in a food processor or blender and blend at medium speed about 1 minute until smooth (a hand-held or "stick" blender also works great for this). Pour the mixture into the cooled tart crust, completely covering the sides of the crust. Scatter the raspberries over the entire tart and press each berry down slightly into the filling. Place tart in oven and bake for 30-35 minutes. Remove tart from oven and sprinkle with remaining sugar. Place tart under broiler for a few minutes to caramelize the sugar (keep broiler door open and watch carefully as it can burn very quickly.) Let tart cool about 20 minutes and then run a knife around the sides of the pan before releasing the pan lock and removing the sides. Tart can be served slightly warm, cooled to room temperature, or chilled.

Number of Servings: Serves 8

Notes from the Cook: Fat-free sour cream replaces most of the butter used in a typical tart shell. The filling is made lighter by using fat free cream cheese instead of regular cream cheese, and the creamy texture and full flavor of the mango allows for reducing the amount of butter required for a rich feel and taste.