8.08.2009

Strawberry Tart


It is a relaxing Saturday afternoon. A time for me to just chill and do some home baking. Since cream cheese, strawberries and blueberries are sitting in my refrigerator, I decided to make Brunch Berry Tart . The last time I made this tart was a year ago, when berries were in season.

For a 11x7 pan with removable rims
CRUST:
A)Ingredients:
1 cup all purpose flour
1/4 cup confectioners' sugar
1/2 cup cold butter or margarine
1, 1/2 cup Walnuts ( blend it in a blender)
B) Ingredients:
2 cups all purpose flour
1/2 cup confectioners' sugar
1 cup cold butter
Directions:
-For (B) In a bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Press into an unoiled 12-in pizza pan.
-For (A) Combine the flour and sugar. Cut in butter until crumbly. Add in walnuts. Press into the pan, above mixture (B)
-Bake at 350F for 15 minutes or until crust is set and edges are lightly browned.
Cream cheese mixture
3 package ( 24 oz) cream cheese softened
3 egg
3/4 cup sugar
Meanwhile in a mixing bowl, beat cream cheese, egg and sugar until smooth. Spread over baked crust. Bake 10 minutes longer or until set. Cool to room temperature
Topping:
3 cups Fresh strawberries puree ( blend strawberries in blender)
1 cup sugar
6 T cornstarch + water ( to dissolve the mixture)
Directions
For topping, process mixed berries and sugar in a beater or food processor until blended. Add strawberry puree in pan and while bringing it to a boil, add corn starch mixture to cook. Stir for a few minutes or until thickened. Set saucepan in ice water for 15 minutes, stirring several times. Spread berry mixture over the cream cheese layer.
( Few layers- Crust/walnut Crust/Cream cheese mixture/strawberry puree/fresh fruit)
Decoration:
Assorted FRESH berries...strawberries, blackberries, raspberries, blueberries
Arrange the fresh fruits on top. Refrigerate for at least 2 hours before slicing.
Yield : 24 servings, 4x3" per slice

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