Blackberry Cream Nut Tart

Recipe Ingredients

		Crust
1/3 cup	20g / 0.7oz	All-purpose flour
1/2 teaspoon	2.5ml	Salt
1/2 cup	99g / 3.5oz	Butter-flavored shortening
3 tablespoons	45ml	Ice water
		Cream Cheese Filling
8 oz	227g	Cream cheese - softened
1/4 cup	59ml	Sweetened condensed milk
2 tablespoons	30ml	Sifted powdered sugar
1 tablespoon	15ml	Fresh lemon juice
1/4 cup	27g / 1oz	White chocolate chips
1/4 cup	59ml	Walnuts
		Fruit Filling
16 oz	454g	Frozen blackberries - thawed
		Drained
1/2 cup	99g / 3.5oz	Granulated sugar
3 tablespoons	45ml	Cornstarch
2 tablespoons	30ml	Boysenberry syrup
1 teaspoon	5ml	Butter or margarine
1/2 teaspoon	2.5ml	Fresh lemon juice
1/8 teaspoon	0.6ml	Salt
		Topping
1/2 cup	118ml	Finely ground walnuts
		Garnish
1 1/2 cups	297g / 10oz	Sifted powdered sugar
2 tablespoons	30ml	Butter-flavored shortening
1/2 teaspoon	2.5ml	Vanilla
1/2 teaspoon	2.5ml	Butter flavoring
3 tablespoons	45ml	Whipping - cream, up to 4

Recipe Instructions

To make crust: Preheat oven to 425F.

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.

Source:
Janie Hibbler

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