Ingredients Jump to Instructions ↓

  1. Crust

  2. 1/3 cup 20g / 0.7oz All-purpose flour

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 1/2 cup 99g / 3 1/2oz Butter-flavored shortening

  5. 3 tablespoons 45ml Ice water

  6. Cream Cheese Filling

  7. 8 oz 227g Cream cheese - softened

  8. 1/4 cup 59ml Sweetened condensed milk

  9. 2 tablespoons 30ml Sifted powdered sugar

  10. 1 tablespoon 15ml Fresh lemon juice

  11. 1/4 cup 27g / 1oz White chocolate chips

  12. 1/4 cup 59ml Walnuts

  13. Fruit Filling

  14. 16 oz 454g Frozen blackberries - thawed

  15. 1/2 cup 99g / 3 1/2oz Granulated sugar

  16. 3 tablespoons 45ml Cornstarch

  17. 2 tablespoons 30ml Boysenberry syrup

  18. 1 teaspoon 5ml Butter or margarine

  19. 1/2 teaspoon 2 1/2ml Fresh lemon juice

  20. 1/8 teaspoon 0.6ml Salt

  21. Topping

  22. 1/2 cup 118ml Finely ground walnuts

  23. Garnish

  24. 1 1/2 cups 297g / 10oz Sifted powdered sugar

  25. 2 tablespoons 30ml Butter-flavored shortening

  26. 1/2 teaspoon 2 1/2ml Vanilla

  27. 1/2 teaspoon 2 1/2ml Butter flavoring

  28. 3 tablespoons 45ml Whipping - cream, up to

Instructions Jump to Ingredients ↑

  1. To make crust: Preheat oven to 425F.

  2. 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.

  3. 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.

  4. 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.

  5. 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.


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