Notes: To make yogurt cheese, position a strainer over a deep bowl at least 2 inches from bowl bottom. Line strainer with 2 layers cheesecloth. Dump 2 cups low-fat yogurt into cloth. Wrap strainer and bowl airtight with plastic wrap. Chill at least 24 hours or up to 4 days. Pour off whey as it accumulates in bowl. Makes about 3/4 cup yogurt cheese. Garnish tart with mint sprigs and edible flowers such as pansies.
About 1 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/2 cup (1/4 lb.) butter or margarine
2/3 cup (6 oz.) mascarpone or neufchâtel (light cream) cheese
1/2 cup yogurt cheese (see notes) or sour cream
1 teaspoon grated lemon peel
1 1/2 teaspoons minced fresh mint leaves
1/4 cup powdered sugar
1 teaspoon vanilla
2 cups mixed berries such as marionberries, blueberries, raspberries, and boysenberries, rinsed and drained
1/4 cup seedless blackberry, huckleberry, or salal jam
How to Make It
In a bowl, mix 1 cup flour and the brown sugar. With a pastry blender or fingers, cut or rub in butter to make fine crumbs. Add 1 tablespoon water and stir with a fork until evenly moistened.
Gather dough into a ball.
On a lightly floured board, roll dough into an 11-inch round. Ease dough into a 9-inch tart pan with a removable rim; if dough tears, overlap edges slightly and press to seal. Gently press dough against bottom and side of pan. Fold excess dough down and flush with pan rim; press against pan side.
Bake crust in a 325° oven until golden brown, about 20 minutes. Cool on a rack.
In a bowl with a mixer, beat mascarpone, yogurt cheese, lemon peel, mint, powdered sugar, and vanilla until smooth. Spread evenly in crust.
Arrange berries in a single layer over filling.
In a 1- to 1 1/2-quart pan over medium heat, stir jam until melted, 2 to 3 minutes. Drizzle over berries.