This 21 Day Fix approved tart is proof that a healthy dessert can still be beautiful and absolutely delicious. No mixes, no artificial anything, just natural, whole food ingredients that you can be proud to serve any day of the year.
Are you guys all gearing up for Thanksgiving? I am!! I’m so super-excited to see my family. Living far from home is the pits sometimes. Of course, it does make the holidays that much sweeter. I even love just the week leading up to a holiday. The preparing, the packing , the making of lists. In fact, because there’s so much to be done prior to our road trip, this will likely be my last post until after Thanksgiving. I’d love to post on Tuesday like I normally would, but it’s starting to feel like that probably isn’t going to happen. Ah well, such is life 🙂
Speaking of living away from home, let me tell you something that I discovered when I went to take these pictures. I don’t have a dessert stand. No, wait – I do have a dessert stand, it’s just boxed up somewhere with plenty of other things that I could probably be using for blog pictures which at some point I deemed “not absolutely necessary for survival” and packed away. Because, I don’t know if I’ve mentioned this before to you guys, but me and the fam are currently living in a shoebox. A very nice, adorable shoebox, but a shoebox nonetheless. In fact, while we rent here, we’re also paying for a storage unit which may very well be where my aforementioned dessert stand lies. Either there, or at my parent’s house, it really just depends on which move I packed it away. Anyway, the thought of going through the storage unit didn’t even cross my mind, because it’s so freaking packed we’ve been avoiding trying to find one of 6 standing lamps which we could really use for the bedroom. Ugh.
Back to the dessert stand. I improvised. In case you haven’t already noticed, that’s totally an upside tart pan balanced just so on an upside down vase. Not too shabby, eh? I’m really kind of into it actually, what do you guys think?
Anyway… because I love you, I’ve been thinking long and hard about a special dessert for the holidays. And I have to admit, I’m pretty proud of this one. It tastes delicious, will look absolutely lovely for Thanksgiving, is surprisingly easy (don’t be fooled by the lengthy instructions) and I came up with the crust all on my lonesome. Sure, it took a few tries, but, hey, we got there.
This tart uses the same filling base that I used in my Peanut Butter Cheesecake & Jelly Sauce recipe, but instead of adding a peanut butter swirl, I added some cardamom instead, which goes so beautifully with the fruit! If you’re not familiar with cardamom, you should get familiar, because it’s THE BOMB. Anyway, I talk about it in more depth here if you want to check it out.
This recipe actually doesn’t take very long to put together, I’d say about a half an hour. Then it’s just a matter of baking (20 minutes), cooling (1 hour) and refrigerating it (at least 2 hours). It does use a few necessary gadgets, though. A blender, a food processor and an 11″ tart pan. Speaking of which, have you ever noticed that many tart recipes call for a 9″ tart pan? Seriously, what is the point of a 9″ tart pan? Could it possibly be meant for children? I know, it sounds pretty reasonable until you actually have a 9″ tart pan staring you in the face and you wonder, “What’s everyone else going to have for dessert?” because I’m taking this sucker down all by myself. The good thing is, 11″ tart pans are pretty widely available. Wal-Mart usually carries them, but I actually got mine right at the grocery story, which was a Kroger, fyi.
Can you believe that this dessert is COMPLETELY 21 Day Fix approved? I know! And I’m telling you, it’s not messing around, no one will even know that it’s “healthy.” With a slightly nutty, buttery crust and a rich, flavorful, cheesecake-y filling that’s all topped off with the brightness of fresh fruit and a drizzle of honey… I mean, come on!! I hope your family likes this one as much as mine does, even the kiddos can’t get enough!
Oh, and HAPPY THANKSGIVING!!!!!
Favorite Tools For This Recipe:
If you make this recipe be sure to snap a pic and tag me @thefoodieandthefix on Instagram so I can check it out! It makes me ridiculously happy to see what you guys are making 🙂
- 1 1/4 cups whole wheat pastry flour (I haven't tested this with any other flours, fyi)
- 1/2 cup chopped pecans, finely ground in food processor (measure first, then put in the food processor, once finely ground, the measurement will be different)
- 1/8 tsp salt
- 8 Tbs unsalted grassfed butter, cut into small pieces and put back in the fridge to get cold again
- 1 Tbs honey
- 2 Tbs ice water
- 1 cup low-fat cottage cheese
- 1/4 cup low-fat Greek yogurt
- 1 large egg
- 2 Tbs raw sugar
- 1/2 tsp pure vanilla extract
- 1/4 tsp ground cardamom
- 1 1/2 Tbs whole wheat pastry flour
- 1-2 medium honeycrisp apples (or your favorite!) thinly sliced, you can peel them if you'd like, but I never do
- 19 blackberries - I didn't measure this in cups (though I'd guess about 1 cup) but I only needed one small container
- 3 Tbs honey
- To make the crust:
- In a medium to large food processor, add the flour, ground pecans and salt. Pulse a couple of times to combine. Add the butter. Pulse until the butter resembles small peas. With the machine running, pour the honey and ice water into the tube. Then pulse until the mixture starts to form a ball. Remove the ball from the processor, put it into your 11" tart pan and use your hands to press and spread the dough to cover the entire pan as evenly as possible.
- Pop it in your fridge and preheat your oven to 425 degrees (10-15 minutes). Once the oven is at 425, bake your crust for 8-10 minutes or until it starts to brown slightly. Remove and let cool. Turn oven down to 350 degrees.
- Meanwhile, make your cheesecake mixture:
- To a blender, add the cottage cheese, greek yogurt, egg, raw sugar, vanilla and cardamom. Blend until completely smooth. Once smooth, add the flour and blend again until fully combined, you may need to open it up and scrape down once so you get all of the flour into the mixture. Batter will be thin.
- Pour the batter into the prepared crust. Don't worry if the crust hasn't completely cooled, that's fine. Arrange your apple slices on top and then the berries. Bake in the oven for 20 minutes at 350 degrees. Remove from oven, cool on a cooling rack for one hour.
- Refrigerate for at least 2 hours.
- Just prior to serving, warm up the 3 tablespoons of honey that remain for the topping. This takes probably 10 seconds in the microwave. You can either brush it on with a pastry brush or drizzle in on with a spoon. Divide into 12 slices, serve immediately.
21 Day Fix Container Equivalents per Serving: 2 Tsp, 1 1/2 Tsp sugar/honey, 1/2 Yellow, 1/4 Purple, 1/3 Blue, 1/6 Red (I wouldn't count unless you're having multiple pieces)
Wilton Excelle Elite Non-Stick Tart Pan and Quiche Pan with Removable Bottom, 11-Inch
Hamilton Beach 70740 8-Cup Food Processor, Black
Ninja Professional Countertop Blender with 72oz Pitcher and (2) 16oz Cups
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Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 217 Total Fat: 12g