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Sunday, April 18, 2010

Berry Tart

I tried this for the first time the other day for some friends and it was delicious! I prefer to use mostly strawberries on top with either blackberries or blueberries but you can really make this with any fruit.

Crust:
9 graham cracker sheets
2 TB sugar
2 TB melted butter
4 tsp water

Filling:
5 oz cream cheese
1/4 cup sugar
1/2 tsp vanilla extract

Topping:
6 cups small strawberries
2 cups blackberries or blueberries
2/3 cups sugar
1 TB cornstarch
1 TB lemon juice

1. Preheat oven to 350.

2. To prepare crust, put the graham crackers in a food processor and pulse until crumbly. Add the melted butter, sugar, and water and pulse until just moist.

3. Spray a tart pan or a shallow baking dish with cooking spray and spread the crust so that the bottom is covered. Bake for 10 minutes or until the crust is lightly browned. When done, cool completely in the dish on a wire rack.

4. To prepare the filling, combine cream cheese, sugar, and vanilla in a medium bowl and beat with an electric mixer until smooth. Spread the filling over the crust.

5. To prepare topping, place 2 cups of strawberries in a food processor and process until smooth. Combine the puree, sugar, and cornstarch in a small saucepan over medium high heat and stir with a whisk. Bring to a boil stirring constantly. Reduce heat to low, cook for 1 minute and then remove from heat. Cool to room temperature and stir occasionally.

6. Cut the tops off the rest of the strawberries and toss with the lemon juice. Arrange the berries, sliced side facing down in the filling, on top of the filling leaving a little room in between them for the black or blueberries. Scatter the black and blueberries into the spaces.

7. Spoon the glaze over the berries making sure it seeps into all the spaces between them. Cover and chill for about 3 hours.

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