Blackberry Cream Nut Tart

Ingrients & Directions


Stephen Ceideburg

-CRUST-
1/3 c All-purpose flour
1/2 ts Salt
1/2 c Butter-flavored shortening
3 tb Ice water

-CREAM CHEESE FILLING-
8 oz Cream cheese, softened
1/4 c Sweetened condensed milk
2 tb Sifted powdered sugar
1 tb Fresh lemon juice
1/4 c White chocolate chips
1/4 c Walnuts

FRUIT FILLING
16 oz Frozen blackberries, thawed
-and drained
1/2 c Granulated sugar
3 tb Cornstarch
2 tb Boysenberry syrup
1 ts Butter or margarine
1/2 ts Fresh lemon juice
1/8 ts Salt

TOPPING
1/2 c Finely ground walnuts

GARNISH
1 1/2 c Sifted powdered sugar
2 tb Butter-flavored shortening
1/2 ts Vanilla
1/2 ts Butter flavoring
3 To 4 tablespoons whipping
-cream

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. Makes 6
to 8 servings.

Yields
6 Servings

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