Margii volunteers repeated an adventure that started in 1998, selling vegetarian food at summertime music festivals in Portugal as the Ananda Marga Microvita Vegetarian Restaurant: first the Andanças Dance Festival in Sao Pedro do Sul with 18,000 participants taking workshops of the dances of the world, and simultaneously at the Boom Festival at Idanha-a-Nova Lake with 41,000 people camping out in a modern day version of Woodstock with a visual arts exhibits included with music. The margiis are from Ananda Kalyani Master Unit in Portugal, raising money for donations to the MU and other AMURT/AMURTEL social service projects around the world. The vegetarian food is wildly popular. There are usually 3 dozen volunteers minimum. A special mention must be made of the incredible huge Boombastic dessert trays with alternating layers of butter cookie biscuits (like a pastry torte), mango puree, blueberries and yogurt. It took a team of three or four to systematically combine the ingredients in a round steel tray a meter in diameter and 12 centimeters deep that made over two hundred servings (it looks like a paella pan). Invariably the entire Boombastic dessert would disappear in an hour. This is a simplified version of that dessert with a press-in cookie crust.
Sweet Cookie Tart dough
1-1/3 cups all-purpose flour
1/4 cup powdered sugar
¼ teaspoon sea salt
1-1/3 sticks butter (5 ½ ounces) cold, cut into tablespoon-size pieces
1 teaspooon vanilla extract
Creamy Filling Layer
8 ounces cream cheese, room temperature
3 tablespoons plain Greek yogurt
½ cup powdered sugar
½ teaspoon vanilla extract
2 to 3 cups smooth, thick fruit puree, such as mango
1 tablespoon lemon juice
3 cups sliced fresh seasonal fruit
1/4 cup apricot jam
2 tablespoons water
Baking Tart Shell: Using a stand mixer with the paddle attachment (or hand mixer), combine ingredients until dough comes together and looks like crumbly cookie dough. Add the butter and mix or pulse until the butter is in very small pieces, the size of rice. It should be pretty well-integrated with no large visible chunks.
Add the water and extracts and mix until the dough is smooth and comes together.You can also process the ingredients in a food processor. Press into a flat disk, wrap in plastic and chill thoroughly.
Press the dough evenly into a 9-to 12- inch-tart pan with a removable bottom. To put the pastry in the pan, let the dough come to room temperature and press the dough into a tart shell using your hand. It takes some practice but don’t worry if it doesn’t look perfect. Try to get the dough relatively flat on the bottom, and push it evenly up the sides with your thumbs. But once again, it doesn’t need to be perfect, but you do want to make sure the sides don’t collapse. If that happens, you can take it out midway during baking, and push the half-baked dough back up the sides. Poke holes all over the bottom of the tart with a fork. Place tart in freezer for 15 minutes to chill thoroughly.
Preheat oven 375 degrees. Set a rack in the middle level of the oven. Pierce the chilled tart crust all over at 1-inch intervals with a fork. Line the crust, bottom and sides, with a 14-inch disk of parchment or wax paper and fill with dried beans or other small weights.
Bake the tart crust until it is dry looking and set, about 10 minutes. Remove the paper and beans, and continue baking until it is evenly light golden. Transfer the pan to a cooling rack while you make the topping.
Filling: Using a stand mixer, with the paddle attachment (or a hand mixer), mix cream cheese and yogurt until light and fluffy. Add sifted powdered sugar, vanilla, and lemon juice. Mix until just smooth and fluffy. Do not over mix because the filling may separate.
Spread the cream filling in an even thin layer all over tart shell, about ¼-inch thick. Spread with a layer of some fruit puree. Decorate tart with 3 cups of fresh seasonal fruits in even concentric circles of one type of fruit each. At the boom festival, there would be one with a ying yang pattern.
In a small pot, heat apricot jam with water. When it boils, immediately strain into a small container and gently brush glaze onto fruit. Refrigerate until serving in wedges.