Berries and Cream Tart with Chocolate Crust

pbMakes 8 slices/b/p
h2Chef's Note/h2
pI like the combination of raspberries and blackberries with chocolate. If you prefer, strawberries will work just as well. If you are not a chocolate fan (really?), leave out the cocoa powder. As a side note, the crust recipe will also make 18 chocolate butter-nut cookies in case there is a kid still trapped inside you./p
h2Ingredients/h2
pbFor the Crust/b/p
ul
li9-10 inch removable bottom fluted tart pan sprayed or greased/li
li2/3 cup flour/li
li1/3 cup toasted walnuts, or almonds/li
li1/4 cup or equivalent granulated sugar substitute/li
li1 pinch salt/li
li1/4 tsp cinnamon/li
li2 Tbsp Unsweetened dark cocoa powder/li
li1/2 tsp baking powder/li
li4 tbsp. butter or margarine/li
li1 large egg/li
/ul
pbFor the Filling/b/p
ol
li3 large eggs/li
li1/2 cup GRANULATED SUGAR SUBSTITUTE/li
li1/3 cup sour cream (low fat NOT fat free)/li
li1-2 TBSP. brandy (Optional)/li
li1 tsp vanilla extract/li
li1/2 pint each raspberries AND blackberries, lightly sweetened. DO NOT COOK BERRIES/li
liSliced almonds GRANULATED SUGAR SUBSTITUTE for a topping/li
/ol
h2Preparation/h2
pbFor the Crust/b/p
ol
liIn a food processor with a steel blade pulse all of the dry ingredients until very well combined and the almonds disappear into the mixture./li
liAdd cold butter and pulse until butter is well distributed in the flour mixture./li
liAdd the egg and pulse until mixture forms a ball on the blade. Sometimes you will need to add a little water to make it form the ball./li
liRemove dough pat into a disc about 5-6’’. Wrap disc in plastic wrap and refrigerate for at least ½ hour but overnight will also work./li
/ol
pbFor the Filling/b/p
ol
liIn a large bowl combine GRANULATED SUGAR SUBSTITUTE and eggs. Whip on high speed until combined. Add sour cream, brandy(optional) and vanilla and mix until well combined. Taste for balance of flavor./li
liPreheat oven to 350°/li
liRoll out dough on a floured surface to form a crust about the 50% larger than the size of an 8 inch tart pan. Spray or grease the pan all over. Press the dough into it. (don’t panic, it always tears a little. Just press it into place)
/li
liPour filling into pan. Sprinkle with almonds Bake at. 350° for 30 minutes until crust is browned and custard is set.
/li
liSprinkle the berries with 1-2 tablespoons of Granulated sugar substitute and arrange in concentric circles until tart is filled./li
liChill until ½ hour before serving./li
/ol
h2Nutritional Informational/h2
p11g Net Carbohydrate per serving/p
piSource: a href="http://www.thedecadentdiabetic.com/"Ward Alper, The Decadent Diabetic/a/i/p

Dessert

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