| For the Tart Crust | |
|---|---|
| 2 tbsp | cane sugar |
| ¼ tsp | sea salt |
| 5 oz | unsalted butter, cold |
| 3 tbsp | cold water |
| 1½ cup | whole wheat flour, plus extra for rolling |
| For the Yogurt Mousse | |
| ¼ cup | heavy cream |
| 1 cup | plain greek yogurt |
| 2 tbsp | honey |
| lemon zest | |
| 2 tsp | cranberry powder |
| For Garnish | |
| berries (assorted), fresh | |
| cranberries (frozen), thawed | |
Blend the flour, sugar, and salt in a food processor. Cube the cold butter and add to the flour mixture - pulse a few times until the butter is about pea size. Turn the food processor on while drizzling the cold water into the food processor. When the dough starts to pull together, turn the food processor off. Turn the dough out onto a board, and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.
Preheat oven to 375° F. Take pie dough out of the fridge and roll about 2 inches larger than the tart pan. Use extra flour to keep dough from sticking to the counter. Place the dough over the tart pan, lightly press the dough into the bottom and side of the pan, then let the excess dough hang over the side. Take off excess dough, prick all over with a fork, and place in the freezer for 5-10 minutes.
Bake in oven for 20 minutes or until the edges are brown. Let cool completely.
Using a mixer with a whisk attachment, beat the heavy cream in a bowl until light and fluffy. Slowly stream the honey into the bowl until the cream forms stiff peaks.
In a separate bowl, mix greek yogurt, cranberry powder, and lemon zest. Fold in the whipped cream.
Using an offset spatula, smooth the pink yogurt mixture into the tart shell. Top with fresh berries and cranberries.
Chill in the fridge to set for an hour, then serve.
You can also purchase a pre-baked tart shell or pastry dough if you’re short on time.
