Recipe - Blackberry Cream Nut Tart

Stephen Ceideburg

CRUST
1/3 cup Allpurpose flour
One half teaspoon Salt
One half cup Butterflavored shortening
3 tablespoon Ice water

CREAM CHEESE FILLING
8 ounce Cream cheese, softened
One fourth cup Sweetened condensed milk
2 tablespoon Sifted powdered sugar
1 tablespoon Fresh lemon juice
One fourth cup White chocolate chips
One fourth cup Walnuts

FRUIT FILLING
16 ounce Frozen blackberries, thawed
and drained
One half cup Granulated sugar
3 tablespoon Cornstarch
2 tablespoon Boysenberry syrup
1 teaspoon Butter or margarine
One half teaspoon Fresh lemon juice
1/8 teaspoon Salt

TOPPING
One half cup Finely ground walnuts

GARNISH
1 One half cup Sifted powdered sugar
2 tablespoon Butterflavored shortening
One half teaspoon Vanilla
One half teaspoon 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 6inch "pancake." Flour rolling surface
and rolling pin lightly. Roll dough into circle. Trim 1 inch larger than
upsidedown 9inch 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 9inch 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini