Blackberry cream nut tart
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Blackberry cream nut tart
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Last updated 6/12/2012 1:09:08 AM. Recipe ID 35948. Report a problem with this recipe.
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      Title: Blackberry cream nut tart
 Categories: Pies, Ceideburg
      Yield: 6 Servings
           Stephen Ceideburg

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

MMMMM--------------------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

MMMMM-----------------------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

    1/2 c  Finely ground walnuts

  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
  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.

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Recipe ID 35948 (Apr 03, 2005)

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