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

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