In a large glass or ceramic bowl, cream together butter, sugar, vanilla, and yoghurt cheese. Beat in the egg. Slowly add flour and salt and mix thoroughly. Turn the dough out on a piece of plastic wrap, shape into a ball and wrap tightly. Place in freezer and freeze for 2 hours. Remove only when ready to prepare tart.

When ready, roll dough out on a floured piece of wax paper, making a rough 13-inch circle. Transfer onto a greased baking sheet with sides.

Then prepare the topping: Mix together berries, lemon juice, and sugar for the topping. Set aside.

To make the filling: In a medium glass or ceramic bowl, mix the yoghurt cheese, cream cheese, powdered sugar, and vanilla extract. Spread the cheese mixture evenly on the flattened dough, leaving a 2 to 3-inch border around the outside.

Spoon the fruit topping on the yoghurt cheese filling. With floured hands, gently fold the border of dough over the filling, leaving fruit exposed in the center. Brush the crust with milk and sprinkle with sugar to taste.

Bake tart at 400°F for 25 to 30 minutes, until crust is golden brown. Let cool and carefully transfer the tart, using a large spatula, onto a serving plate.

Makes 12 servings.

*To make Yoghurt Cheese, place Plain Original Style Mountain High Yoghurt in a cheesecloth-lined strainer. Set strainer in a bowl, cover bowl with plastic wrap. Drain for at least 24 hours. Two cups of yoghurt will make about 8 oz. of Yoghurt Cheese. To learn more, click here.

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