Nothing says summertime like
freshly picked
berries. Start with the mouthwatering
beauties you can find in our stores,
then
make them into something special.
From
luscious desserts to chilled out salads,
we've got a little bit of everything.
1. Preheat oven to 350°F. To prepare crust, place hazelnuts in a food processor and pulse until finely chopped; pulse in butter, flour and sugar until mixture resembles coarse crumbs. Transfer to a medium bowl and stir in egg yolk and water with a fork.
2. Press onto the bottom and sides of a 9-inch tart pan with a removable bottom; refrigerate for 1 hour. Prick bottom and sides of crust with a fork and bake for 25 to 30 minutes; remove from oven and let cool. While crust is cooling, prepare topping by placing blackberries and brandy in a small saucepan. Bring to a boil; reduce heat and simmer over low heat for 5 minutes. Stir in cornstarch mixture and cook for 1 minute more; let cool.
3. To prepare filling, beat cream in a medium bowl until stiff peaks form. In a separate bowl, beat together mascarpone cheese, yogurt, honey and vanilla until smooth; fold into whipped cream. Spread into cooled crust, then spread blackberry topping over top. Refrigerate until ready to serve.
Wine Suggestion
Quady Elysium - The fragrant rose-like flavors of this dessert wine, made
from the
Black Muscat grape, are perfect with berry desserts.
Nutritional Information:
640 calories, 8 g protein, 37 g total fat (17 g sat., 0 g trans), 64 g carbohydrate,
4 g fiber, 29 g sugar, 105 mg cholesterol, 115 mg sodium, 15 points
