Blackberry Cream Nut Tart
Submitted by oceangirl74
Blackberry cream nut tart with a flaky shortening crust, white chocolate cream cheese filling, boysenberry-glazed blackberries, and a walnut lattice topping.
YIELD
6 servingsPREP
90 minCOOK
30 minREADY
120 minThis is a showstopper tart with four distinct layers: a blind-baked flaky crust, a white chocolate and cream cheese filling, a glossy blackberry fruit layer, and a ground walnut lattice on top with piped buttercream edging.
The crust gets pricked 50 times with a fork before baking. That’s not a random number. Each prick lets steam escape so the dough stays flat instead of puffing up into a dome. Cover the edges with foil to prevent browning while the center catches up.
The cream cheese filling is where the white chocolate chips come in. They get processed with walnuts until finely chopped, then blended into the cream cheese mixture. The result is a smooth, rich layer with a subtle nuttiness and sweetness that bridges the flaky crust and tart fruit above it.
The blackberry filling gets cooked with cornstarch and boysenberry syrup until thick and glossy. Cool it to room temperature before spooning over the cream cheese layer. Hot fruit will melt the filling underneath and the layers will bleed together.
Kitchen Tips
- Use ice water for the crust. Cold water keeps the shortening solid, which creates those flaky layers.
- Cut shortening into pea-sized chunks, not smaller. Tiny pieces mean a mealy crust instead of a flaky one.
- Let the finished tart chill 1-2 hours before removing the rim. The filling needs time to set firm enough to slice cleanly.
- If refrigerated longer than 2 hours, let the tart sit at room temperature for a few minutes so the cream cheese layer softens.
Variations
- Raspberry version: Swap the blackberries for raspberries and use raspberry syrup instead of boysenberry.
- Pecan crust: Replace walnuts with pecans in both the filling and topping for a warmer, more buttery flavor.
Ingredients
Directions
To make crust: Preheat oven to 425℉ (220℃).
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.
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