Stephen Ceideburg
-CRUST-
1/3 c All-purpose flour
1/2 ts Salt
1/2 c Butter-flavored shortening
3 tb Ice water
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
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
TOPPING
1/2 c Finely ground walnuts
GARNISH
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
-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 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.
From
Yields
6 Servings