.jpg)
First, there's a layer of golden, buttery puff pastry. Then semi-sweet chocolate. Then Greek vanilla yogurt, made even better with more vanilla extract. Then fruit. Fabulous.
Yes, it's a rectangle, that's what makes it cool. If you don't have the rectangle pie pan (about 13 inches long), use what you have. I used thawed, frozen puff pasty dough, so you can maneuver it to fit any pan , but I recommend a 9-inch removable-bottom tart pan. They make life a breeze. I've given instructions for both below.
Blueberry Pie with Other Berries Too!
1 sheet frozen puff pastry, thawed according to package directions
1 cup semi sweet chocolate morsels
8-10 ounces Greek vanilla yogurt
1/2 teaspoon vanilla extract
1/2 cup blueberries
1/4 cup blackberries
1/4 cup raspberries
Preheat the oven to 375 degrees.
Unfold the thawed puff pasty onto a flat surface. Roll into a rectangle, about 15 inches long.
Press the pasty into the bottom and up the sides of a 13 7/9-inch tart pan. Trim away the excess if necessary. Or, press the pastry into the bottom and up the sides of a 9-inch removable-bottom tart pan and trim away the excess. Prick the bottom of the pastry all over with a fork.
Bake for 15 minutes, until the crust is golden brown. Cool completely.
Melt the chocolate in the microwave, in 20-second intervals, until melted, stirring every 20 seconds (or melt in a double boiler or saucepan over simmering water).
Once the pie crust has cooled, spread the melted chocolate over top. Cool until firm (refrigerate to speed up the process if desired).
Combine the yogurt and vanilla extract. Spread the yogurt over the chocolate and then top with the fruit.
Serve to happy people!
Serves 4-6
Freedigitalphotos.net