1 stephen ceideburg
CRUST
1/3 cup all-purpose flour
1/2 tsp salt
1/2 cup butter-flavored shortening
3 tbsp ice water
CREAM CHEESE FILLING
8 oz cream cheese, softened
1/4 cup sweetened condensed milk
2 tbsp sifted powdered sugar
1 tbsp fresh lemon juice
1/4 cup white chocolate chips
1/4 cup walnuts
FRUIT FILLING
16 oz frozen blackberries, thawed and dra, ined
1/2 cup granulated sugar
3 tbsp cornstarch
2 tbsp boysenberry syrup
1 tsp butter or margarine
1/2 tsp fresh lemon juice
1/8 tsp salt
TOPPING
1/2 cup finely ground walnuts
GARNISH
1 1/2 cup sifted powdered sugar
2 tbsp butter-flavored shortening
1/2 tsp vanilla
1/2 tsp butter flavoring
3 to 4 tablespoons whipping cream
Directions
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.
Servings: 6 servings
Blackberry Cream Nut Tart Recipe brought to you by Recipe Ideas
Categories: Blackberry; Dessert; Fruit
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions back into the distant past, certainly as far into history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, generally, these early cook books were just very simple pictorial instructions for preparing meals.
Moving on, there are a couple of interesting recipe books which were published in the 14th Century : a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these are not about the indian food that appears on menues today, but rather recipes for the types of meals prepared by the cooks of the rich and wealthy people of that time. By the time we get to the twentieth century, recipe publications were in high demand, as a result of higher levels of literacy, people having more spare time and having more money to spend. |
We hope you enjoy this Blackberry Cream Nut Tart recipe.
