1 1/2 cups
Greek yogurt, lowfat plain
chevre, soft goat's cheese, at room temperature
lemon juice, fresh
1/3 – 1/2 cup
reduced acai puree*
old fashioned oats
unsalted butter, softened
real vanilla extract
ground nutmeg, fresh
- Heat your oven to 350′
- In a large mixing bowl, combine the oats, oat flour, muscavado or brown sugar, vanilla, salt and nutmeg. Add the softened butter and mix to create a moist crumb. Coat the bottom of a glass or ceramic 10” pie pan with a thin swipe of butter, and distribute the oat mixture evenly on the bottom and up the sides. It’s ok if it’s not perfect, rustic looks pretty.
- Bake the crust on the middle rack for about 12 minutes. Cool while you make the filling.
- In the meantime, put the chevre and yogurt in a bowl and beat on low with an electric mixer for about 3 minutes (or briskly with a whisk) until combined and smooth. Add honey and lemon juice and combine. With the egg whites in another bowl, loosen them with a whisk for a minute, and add them to the goat mixture. Beat with the mixers/whisk for just 30 seconds to combine. You don’t want to incorporate too much air or it will get too poofy in the oven.
- Put the Acai puree in the yogurt filling bowl, and give it one or two folds to swirl in the color, as you pour it into the crust, it will swirl more.
- Place the pie dish in a larger (I used 13×9) pan, and fill it with water until it comes up about 1/2” up the side. Bake in the middle rack for about 30 minutes until the edges are set. Turn off the oven and leave the door ajar, and allow the tart to sit in there another 10 minutes. Remove and cool.
- Refrigerate for at least two hours for the tart to firm up. Cut it with a clean, sharp knife, and clean it with a damp cloth between slices.
* Thaw the frozen Acai packet or berries, blend if what you’re using is not already blended. Simmer on stove on medium for about 2-3 minutes until most of the water is released, and you have a paste left. Mix that paste with 1 tsp. of honey. Set aside.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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