MIXED BERRY TART

 

  • Cooking Time: 25 min
  • Servings: 8
  • Preparation Time: 1 hour 20 min

Backstory

Use your favorite combination of berries to top this play on a classic cheesecake. Lightly sweetened berries top vanilla bean-flecked pastry cream contained in a graham cracker crust. If you don’t have individual tart pans, a tart made in a 10-inch pan with a removable bottom will work as well.

Ingredients

  • Cream Cheese Pastry Cream
  • 1 1/4 cups whole milk, divided
  • 6 tablespoons granulated sugar, divided
  • 1/2 vanilla bean, split and scraped, or 1/2 teaspoon vanilla extract
  • 5 large egg yolks
  • 3 tablespoons cornstarch
  • 1 package (8 ounces) cream cheese, softened and cut into cubes
  • 1/2 teaspoon vanilla extract
  • Graham Cracker Crust 1 cup unsalted butter (2 sticks), softened 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup honey 2 cups all-purpose flour 1/2 cup whole wheat flour 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • Mixed Berry Topping
  • 1 package (6 ounces) Driscoll’s Blackberries
  • 1 package (6 ounces) Driscoll’s Blueberries
  • 1 package (6 ounces) Driscoll’s Raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch

Directions

  • Cream Cheese Pastry Cream
  • Combine 1 cup milk, 3 tablespoons sugar and vanilla bean, if using, in a medium saucepan. Bring just to a simmer over medium heat. Remove from heat. In a medium bowl, whisk yolks, cornstarch and remaining 3 tablespoons sugar together. Add remaining 1/4 cup cold milk and whisk until smooth.
  • Add 1/4 cup hot milk mixture to egg mixture while whisking continually. Add another 1/4 cup, then add egg and milk mixture back to remaining hot milk in saucepan. Bring to a boil, stirring constantly. Cook 1 to 2 minutes, until thickened. Remove from heat, add cream cheese and 1/2 teaspoon vanilla (1 teaspoon total if not using vanilla bean) and whisk until smooth. Strain into a bowl and cover the surface directly with plastic to prevent a skin from forming. Refrigerate.
  • Graham Cracker Crust
  • Cream butter with granulated sugar, brown sugar and honey in the bowl of an electric stand mixer fitted with the paddle attachment until smooth and lighter in color.
  • Combine all-purpose flour, whole wheat flour, salt, baking soda and cinnamon in a medium bowl and add to butter mixture in 2 batches, scraping down the sides of the bowl between additions. Mix until well combined. Form dough into a disk, wrap with plastic wrap and chill at least 1 hour or until firm.
  • Lightly flour a work surface and roll out dough to a 12 x 24-inch rectangle, about 1/8-inch thick. Use a plastic lid from a large yogurt or sour cream container (at least 5 1/2-inch round) to mark 8 circles. Cut them out with a paring knife and press into 4 1/2-inch pans with removable bottoms. Prick each shell all over with a fork and chill 30 minutes.
  • Preheat oven to 325F. Bake chilled shells until deep golden brown and dry in appearance, about 25 minutes. Cool on a wire rack.
  • Mixed Berry Topping
  • Gently toss together berries. Remove 1/2 cup of the berries and set aside remaining berries.
  • Place sugar and 1/2 cup berries in a small nonreactive saucepan and cook over low heat. Add 1 teaspoon water to cornstarch and stir until smooth. Add cornstarch mixture to berries and sugar stirring constantly until mixture comes to a boil and thickens slightly. Remove from heat and cool completely. Pour cooked mixture into remaining whole berries and gently combine.
  • Assembly
  • Whisk pastry cream until smooth and spoon into tart shells. Smooth surface and top with berries. Serve immediately after assembling.

Categories: Tart 

Author Credit: Driscoll's Berries

Website Credit: www.driscolls.com

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