This post is part of the Virtual Potluck! We are teaming up with Bob’s Red Mill and California Olive Ranch to bring you four weeks of healthy eating–A Healthy New Year. You can read more about the project here. This week I’m focusing on DESSERT—hooray! Don’t forget, CA Olive Ranch would like to offer a 10% discount to you. Just enter the coupon code ‘BLOGFRIENDS’ when you buy from their online store. The olive oil is GREAT.

This is my new favorite dessert.

Hubs? Not so much. As you all know, he prefers cookies. With chocolate chips.

I was so happy with how this dessert turned out. The crust is crunchy and nutty from the whole wheat flour and the olive oil shines through just perfectly. The filling is smooth and sweet, but not overly sweet. AND IT IS HEALTHY! I mean, I know there is heavy cream in it…but not very much, so I’m still calling it healthy. Try and stop me.

It is made with Bob’s Red Mill Whole Wheat Pastry Flour and California Olive Ranch’s Everyday Fresh California Extra Virgin Olive Oil.  Now I know some of you may scoff at using oil in a pie crust, but trust me, it WORKS.  Bob describes his flour as: “100% stone ground from the best U.S #1 soft white wheat into very fine flour” and suggests using it in “cookies, muffins, biscuits, quick breads, waffles and pancakes,” but I didn’t listen. California Olive Ranch describes this oil as having a smooth flavor and being versatile and appropriate for baking, sautéing, and roasting.

Whole Wheat Olive Oil Crust

1 1/3 cup whole wheat pastry flour
1/2 tsp salt
1/3 cup Everyday Fresh California Olive Oil
3 tablespoons milk

1. Preheat oven to 475 degrees. Mix flour and salt in a small bowl.
2. In another small bowl (measuring cup) mix oil and milk. Add this to the dry ingredients and mix well with a fork.
3. Roll out crust between two sheets of wax paper until slightly bigger than the size of your tart pan. Remove the top piece of wax paper and carefully flip the crust into the tart pan, pressing down gently. Remove any excess crust.
4. Place tart pan on sheet pan (to easier transport), and bake for 8-9 minutes. Remove from oven and cool completely on a wire rack.

Yogurt Filling
adapted from Everyday Food magazine

2 teaspoons powdered gelatin
1/2 cup heavy cream
1 1/2 cups non-fat plain Greek yogurt
1/2 teaspoon pure vanilla extract
1/4 cup packed light-brown sugar
pinch of salt
3 navel oranges for topping, or other fruit of your choice

1. In a small bowl, sprinkle gelatin over 2 tablespoons of cold water. Let stand for 5 minutes.
2. Meanwhile, in a small saucepan, add cream and warm slowly over medium heat until steaming (not boiling). Add gelatin mixture and stir until dissolved (approximately one minute).
3. In a medium bowl, whisk together yogurt, brown sugar, vanilla and salt. Stir warm cream mixture into this. Pour filling into cooled crust and refrigerate at least two hours (until set) or up until one day.
4. Just before serving, arrange orange slices or segments (or other fruit) on top of the tart. (Watch this video if you’re unsure of how to segment an orange.

Verdict: YUM. I think I’ve already covered it, but I am in love with this dessert.
Husband’s take: Not a huge fan, but my parents loved it!
Changes I would make: I’ve been dreaming of adding vanilla beans to the filling ever since I made this. It would taste just like a creamsicle.
Difficulty: Easy!

GIVEAWAY DETAILS:
One winner will receive Whole Wheat Pastry Flour and Everyday Fresh California Olive Oil so you can recreate this recipe!

UPDATE: Giveaway has closed! Winner has been chosen, congrats to Bonnie K!

 

Disclosure: I was provided with free products to use, review, and create recipes with. All opinions, as always, are 100% my own.