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Blackberry Cream Nut Tart Recipe
Serves 6 to 8
Use 9-inch pie plate if tart pan is unavailable.
Ingredients: Crust:
1/3 cup all-purpose flour
1/2 tsp salt
1/2 cup butter-flavored shortening
3 tbsp ice water
Cream cheese filling:
8 oz cream cheese, softened
1/4 cup sweetened condensed milk
2 tbsp sifted powdered sugar
1 tbsp fresh lemon juice
1/4 cup white chocolate chips
1/4 cup walnuts
Fruit filling:
16 oz frozen blackberries, thawed, and drained
1/2 cup granulated sugar
3 tbsp cornstarch
2 tbsp boysenberry syrup
1 tsp butter or margarine
1/2 tsp fresh lemon juice
1/8 tsp salt
Topping:
1/2 cup finely ground walnuts
garnish:
1 1/2 cups sifted powdered sugar
2 tbsp butter-flavored shortening
1/2 tsp vanilla
1/2 tsp butter flavoring
3 to 4 tbsp whipping, cream
Instructions: 1. To make crust, preheat oven to 425 F.
2. Combine flour and salt in medium bowl.
3. Cut in shortening using pastry blender or 2 knives until all flour is blended in to form pea-sized chunks.
4. Sprinkle with water, 1 tablespoon at a time.
5. Toss lightly with fork until dough will form a ball.
6. Press between hands to form 5 to 6-inch 'pancake'.
7. Flour rolling surface and rolling pin lightly.
8. Roll dough into circle.
9. Trim 1 inch larger than upside-down 9-inch tart pan with removable sizes.
10. Loosen dough carefully.
11. Fold into quarters.
12. Flour tart pan lightly.
13. Unfold dough and press into tart pan.
14. Trim edge even with top of rim.
15. Prick bottom and sides thoroughly with fork 50 times to prevent shrinkage.
16. Cover edge with double layer of foil to prevent over browning.
17. Bake for 10 to 15 minutes or until lightly browned.
18. Cool to room temperature.
19. To make cream cheese filling, combine cream cheese, condensed milk, powdered sugar and lemon juice in small bowl.
20. Beat at low speed of electric mixer until creamy.
21. Place white chocolate chips and nuts in food processor work bowl.
22. Process until finely chopped.
23. Blend into cheese mixture.
24. Spread in bottom of cooled baked tart shell.
25. To make fruit filling, combine blackberries, sugar, cornstarch and boysenberry syrup in medium saucepan.
26. Cook and stir on medium heat until mixture is thickened and clear.
27. Remove from heat.
28. Stir in butter, lemon juice and salt.
29. Transfer to bowl.
30. Cool to room temperature.
31. Spoon over cheese filling.
32. To make topping, sprinkle nuts over fruit filling in lattice fashion.
33. To garnish, combine powdered sugar, shortening, vanilla, butter flavoring and 3 tablespoons cream in medium bowl.
34. Beat until smooth, adding more cream, if needed, for desired consistency.
35. Spoon into decorator bag fitted with desired tip.
36. Form decorative border around edge of tart.
37. Refrigerate for 1 to 2 hours.
38. Remove rim.
39. Cut into servings.
40. Refrigerate leftovers.
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