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Blackberry Cream Nut Tart

 

33

Yield

6

servings

Prep

90

min

Cook

30

min

Ready

120

min

Trans-fat Free, Good source of fiber
 

Ingredients

Crust
cup all-purpose flour
½ teaspoon salt
½ cup vegetable shortening
butter-flavored
*
3 tablespoons water
ice cold
Cream cheese filling
8 ounces cream cheese
softened
¼ cup milk, sweetened condensed
2 tablespoons powdered sugar
sifted
1 tablespoon lemon juice
fresh
¼ cup white chocolate chips
*
¼ cup walnuts
Fruit filling
16 ounces blackberries
frozen, thawed, drained
½ cup sugar
granulated
3 tablespoons cornstarch
2 tablespoons boysenberry syrup
*
1 teaspoon butter
or margarine
½ teaspoon lemon juice
fresh
teaspoon salt
*
Topping
½ cup walnuts
finely ground
Garnish
1 ½ cups powdered sugar
sifted
2 tablespoons vegetable shortening
butter-flavored
½ teaspoon vanilla extract
½ teaspoon liquid butter flavoring
*
3-4 tablespoons heavy whipping cream

Directions

To make crust: Preheat oven to 425℉ (220℃).

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 193g (6.8 oz)
Amount per Serving
Calories 57149% of calories from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 58mg 19%
Sodium 385mg 16%
Total Carbohydrate 23g 23%
Dietary Fiber 4g 15%
Sugars g
Protein 18g
Vitamin A 16% Vitamin C 20%
Calcium 10% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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