[Photo by Elise] Eat This. Sacha Baron Cohen's new "DocuMockery" Bruno includes a specific scene where the Bruno declares he is going to commit mass "carbicide". In essence, that is when one eats so many carbs, they get carb-drunk and do crazy things. So today's While Lounging Poolside recipe for a Summer Berry Tart is inspired by this idea of mass-carbicide... The tart of course contains carbohydrates, but the berries used for the recipe are in season right now so stop by your local farmers market to pick them up. Ingredients and directions below:INGREDIENTS:
1 (15 oz.) pie crusts, softened as directed on pkg
1/4 c. slivered almond
1 tablespoon granulated sugar
1 c. creme fraiche or sour cream
1 (4 oz.) container ready-made prepared vanilla pudding
ground almonds, sprinkling
2/3 c. fresh raspberry
2/3 c. fresh blueberries
2/3 c. fresh blackberries
1 tsp. powdered sugar
Heat oven to 450ºF.
Make pie crust as directed on box for One-Crust baked shell using 9"pie plate.
DO NOT PRICK CRUST.
In a food processor bowl with metal blade, place almonds and sugar; process with on/off pulses until finely ground.
Sprinkle almond mixture over pie crust; gently press inches.
Bake 9-11 minutes or until golden brown.
If crust puffs in center, flatten gently with back of wooden spoon.
Cool 20 minutes.
Meanwhile in medium bowl, stir together creme fraiche or sour cream and vanilla pudding.
Add sprinkling of ground almonds.
Top with berries.
Refrigerate 2 hours or until serving time.
Just before serving, sprinkle tart with powdered sugar.
Store covered in refrigerator.