Blackberry cream nut tart
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| 1 | 8-ounce package cream cheese, softened | |
| ¼ | cup | Sweetened condensed milk |
| 2 | tablespoons | Sifted powdered sugar |
| 1 | 16-ounce package frozen blackberries, thawed and drained | |
| ½ | cup | Granulated sugar |
| 3 | tablespoons | Cornstarch |
| ½ | cup | Finely ground walnuts |
| 1½ | cup | Sifted powdered sugar |
| 2 | tablespoons | Butter-flavored shortening |
| ½ | teaspoon | Vanilla |
| ½ | cup | Butter-flavored shortening |
| 3 | tablespoons | Ice water |
| 1 | tablespoon | Fresh lemon juice |
| ¼ | cup | White chocolate chips |
| ¼ | cup | Walnuts |
| 2 | tablespoons | Boysenberry syrup |
| 1 | teaspoon | Butter or margarine |
| ½ | teaspoon | Fresh lemon juice |
| ⅛ | teaspoon | Salt |
| ½ | teaspoon | Butter flavoring |
| 3 | tablespoons | To 4 tablespoons whipping cream |
Directions
CRUST
CREAM CHEESE FILLING
FRUIT FILLING
TOPPING
GARNISH
To make crust: Preheat oven to 425 degrees. Combine flour and salt in medium bowl. Cut in shortening using pastry blender or 2 knives until all flour is blended in to form pea sized chunks.
Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough will form a ball. Press between hands to form 5- to 6-inch "pancake."
Flour rolling surface and rolling pin lightly. Roll dough into circle. Trim 1 inch larger than upside-down 9-inch tart pan with removable sizes. Loosen dough carefully. Fold into quarters. Flour tart pan lightly. Unfold dough and press into tart pan. Trim edge even with top of rim. Prick bottom and sides thoroughly with fork 50 times to prevent shrinkage. Cover edge with double layer of foil to prevent over browning.
Bake 10 to 15 minutes or until lightly browned. Cool to room temperature.
To make cream cheese filling: Combine cream cheese, condensed milk, powdered sugar and lemon juice in small bowl. Beat at low speed of electric mixer until creamy. Place white chocolate chips and nuts in food processor work bowl. Process until finely chopped. Blend into cheese mixture. Spread in bottom of cooled baked tart shell.
To make fruit filling: Combine blackberries, sugar, cornstarch and boysenberry syrup in medium saucepan. Cook and stir on medium heat until mixture is thickened and clear. Remove from heat. Stir in butter, lemon juice and salt. Transfer to bowl. Cool to room temperature. Spoon over cheese filling.
To make topping: Sprinkle nuts over fruit filling in lattice fashion.
To garnish: Combine powdered sugar, shortening, vanilla, butter flavoring and 3 tablespoons cream in medium bowl. Beat until smooth, adding more cream, if needed, for desired consistency. Spoon into decorator bag fitted with desired tip. Form decorative border around edge of tart.
Refrigerate 1 to 2 hours. Remove rim. Cut into servings. Refrigerate leftovers.
Notes: Use 9-inch pie plate if tart pan is unavailable.
If tart is refrigerated longer than 2 hours, let stand at room temperature for a few minutes before serving.
Oregon State Fair Pie Winner, Fran Neavoll, Salem. Makes 6 to 8 servings.
From the Oregonian's FOODday, 1/12/93.
(Continued next message...) --- Platinum Xpress/Wildcat! v1.0 * Origin: Grey Matter : (206) 528-1941 (1:343/210) From: ALAN BURGSTAHLER Date: 05-07-95 Subject: Blackberries - 09 ====================================================================== ==== ==== (Continued from previous message...) Submitted By ALAN BURGSTAHLER On 05-07-95