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This crunchy fiber filled crust
needs to made in time to cool before adding the filling and
fruit. But it is worth it!
Crust:
1 cup old fashioned rolled oats
1 / 4 cup all-purpose flour
1 / 4 cup ground walnuts
4 tablespoons cold unsalted butter
3 tablespoons honey
3 tablespoons water, or as needed
Filling:
8 ounces Neufchatel (aka light
cream cheese)
1 / 4 cup honey
Topping:
2 pints fresh fruit, a mixture of
berries is nice or any combination of your favorite fresh
fruits-see Cook's Tip.
Equipment:
9 inch pie or tart pan, food
processor
Preheat oven to 350 degrees.
Place oats, flour and nuts in
food processor. Pulse to mix. Add butter and pulse until you
have coarse crumbs. Add honey and pulse until mixture holds
together. If the mixture seems to stiff to press into a tart
pan, add a few drops of water.
Very gently, press the mixture
into the bottom and up the sides of a 9-inch pie or tart pan.
Bake 12-15 minutes or until golden. Cool.
To prepare filling, mix cream
cheese and honey together in food processor then spread over
cooled pie crust.
Top with mounds of your favorite
fresh fruit.
Cook's Tip:
Bananas, apples and pears need to
be dipped in acidulated water to maintain freshness and prevent
browning. Acidulated water is water that has had a squeeze of
fresh lemon or limejuice, or a tablespoon of vinegar added to
it.
Spray your measuring cup with non-stick cooking spray when
measuring honey or peanut butter.
Variations:
mixed berries
chopped mango and sliced kiwi
canned pineapple and mandarin oranges
Can also be made in individual tart pans.
Can be drizzled with melted chocolate.
