The Sexy Forever Recipe Bible (122 page)

4 cups mixed berries (blackberries, raspberries, blueberries)

2 tablespoons All Natural SomerSweet or sugar

Zest of 1 lemon

Zest of 1 orange

Whole Wheat Tart Crust
, unbaked

2 tablespoons (¼ stick) unsalted butter

Preheat the oven to 425°F.

In a large bowl combine the berries, All Natural SomerSweet, and zests. Gently stir to combine.

Place the 2 pieces of rolled-out tart dough onto a baking sheet. Spoon half of the berries onto the center of each piece of dough. Bring the edges of the dough up around the sides of the fruit to create a crust that encloses the fruit but leaves the center open. Top each tart with a tablespoon of butter.

Bake for about 20 minutes, until the crust is golden and the center is bubbly. Cool for 15 minutes before cutting.

SERVES 8

whole wheat tart crust

HEALTHY FATS, CARBOHYDRATES
LEVEL 1, LEVEL 2

2½ cups white whole wheat flour (see Note) or whole wheat pastry flour

2 tablespoons All Natural SomerSweet or sugar

2 teaspoons sea salt

1 cup (2 sticks) unsalted butter, chilled

¼ cup ice water

1 teaspoon vanilla extract

In a food processor, combine the flour, All Natural SomerSweet, and salt; pulse to blend. Add the butter and process to form crumbs. Sprinkle in the ice water and vanilla and process just until the dough forms a ball.

Remove the dough from the processor; divide in half and pat into two 1-inch-thick disks. Wrap each disk in parchment or waxed paper and refrigerate for at least 45 minutes. (The dough may also be frozen at this point and thawed for later use.)

For tarts that call for prebaked shells, preheat the oven to 425°F.

Remove the dough from the refrigerator. Place the dough pieces between two pieces of parchment paper, adding flour as necessary to avoid sticking. Roll each dough piece into a large round shape, about ¼ inch thick. Gently lay the dough over a rolling pin and very slowly flip each over into a well-greased tart pan. Press the dough into the pans gently and trim the edges to ¼ inch. Bake for about 10 minutes, or until golden brown. (For pies or crostatas, bake as specified in the recipe.)

MAKES TWO 9-INCH TART SHELLS

NOTE
 White whole wheat flour is a whole-grain flour made from the hard white kernel of wheat. Available at
KingArthurFlour.com

bittersweet chocolate citrus tart

PROTEIN, HEALTHY FATS, CARBOHYDRATES, INSULIN TRIGGERS
LEVEL 2

CRUST

8 tablespoons (1 stick) unsalted butter, melted

½ cup All Natural SomerSweet or sugar

¾ teaspoon vanilla extract

1 teaspoon sea salt

1 cup white whole wheat pastry flour (see
Note
)

FILLING

8 ounces dark chocolate (at least 60% cocoa), finely chopped

5 tablespoons unsalted butter, cut up

Zest of 1 tangerine

Zest of 1 ruby red grapefruit

1 large egg yolk

¼ cup boiling water

For the crust:
In a medium bowl, combine the butter, All Natural SomerSweet, vanilla, and salt. Slowly add the flour and stir until just blended. Press the dough into the bottom and sides of an 8-inch tart pan and chill for 30 minutes.

Preheat the oven to 350°F.

Remove the crust from the refrigerator and bake until deep golden brown, about 25 minutes. Cool in the pan on a rack.

For the filling:
In a stainless-steel bowl, combine the chocolate, butter, and zests. Melt over a pan of simmering water.

In a separate bowl, whisk the egg yolk slowly with the boiling water. Cook over a pan of simmering water, stirring constantly, until the temperature reaches 160°F, about 3 minutes. Strain into the chocolate mixture and mix until smooth. Pour into the crust and refrigerate until ready to serve, at least 30 minutes.

SERVES 6 TO 8

pear cobbler with chocolate crumble topping

HEALTHY FATS, CARBOHYDRATES, FRUIT, IINSULIN TRIGGERS
LEVEL 2

FILLING

3 pounds ripe pears, peeled, cored, and cut into ¼-inch-thick slices, or 2 pounds frozen sliced pears, thawed and drained

1 tablespoon fresh lemon juice

1½ teaspoons almond extract

½ cup All Natural SomerSweet or sugar

1½ tablespoons white whole wheat flour (see
Note
) or whole wheat pastry flour

TOPPING

½ cup white whole wheat flour (see
Note
)