Super-Easy Blueberry Almond Tart
Ingredients
The tart
-
1
sheet
frozen puff pastry, thawed
-
1
large
egg white, whisked
-
2
cups
fresh blueberries
-
1
cup
Blue Diamond Oven-Roasted Blueberry Almonds, roughly-chopped
-
⅔
cup
toasted coconut flakes
The cream cheese spread/glaze
-
½
cup
low-fat cream cheese, softened
-
½
cup
non-fat plain Greek yogurt
-
2–3
tablespoons
honey
-
1
teaspoon
vanilla extract
-
1–3
teaspoons
milk (for glaze)
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
- Roll out the thawed puff pastry on a floured surface to form an 11 x 18-inch rectangle and transfer it to the baking sheet.
- Score a thin border around the pastry and poke holes in the middle to prevent puffing.
- Brush the whisked egg white over the pastry and bake for 10-12 minutes until golden, keeping an eye on it.
- Let the baked pastry cool for 5 minutes.
- Prepare the cream cheese spread by whisking together the cream cheese, Greek yogurt, honey, and vanilla until smooth.
- Spread the cream cheese mixture over the cooled pastry.
- Top with fresh blueberries, blueberry almonds, and toasted coconut.
- Drizzle the reserved cream cheese mixture thinned with milk over the top.
- Slice and serve immediately.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
6g
Sodium
150mg
Cholesterol
10mg
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