Blueberry Raspberry Brownie Tart
Serving Size / Yield
- 2 cups Sugar
- ¾ cup All-purpose Flour
- ¾ cup Wheat Flour
- ½ cup Unsweetened Cocoa Powder
- 3 Tbsp Unsalted Butter
- ¼ tsp Salt
- ½ tsp Baking Powder
- 3 Eggs
- ½ Tbsp Vanilla Extract
- 8oz. pkg cream cheese, softened
- 2 tbs plain yogurt
- ⅓ cup sugar
- 2 tbs lemon juice
- 1 tbs unflavored gelatin powder
- ¾ cup water
Start by preheating oven to 350° degrees.
Add all the dry ingredients together in a bowl and sift.
Now add in the wet ingredients and blend well.
Grease two 2x6 inch pans and pour equal amounts of brownie mixture in both,
Bake for 20-25 minutes or until done.
Let cool for 5 minutes before cutting a square, about 1/2 inch from the edge into the brownie. Do not cut the bottom.
Take out cut piece and sit to the side.
Mix together 1 tbs gelatin powder and water in a small bowl.
In a bowl, take a spoon and stir cream cheese until it softens.
Put the gelatin mixture in the microwave and heat until it liquefies.
In a bowl, add yogurt, sugar, lemon juice, and gelatin into softened cream cheese and blend well. .
Pour cheesecake mixture into each brownie crust.
Add raspberries and blueberries on top.
Refrigerate for 3 hours.