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Ingredients
- 1/3 c. All-purpose flour
- 1/2 tsp Salt
- 1/2 c. Butter-flavored shortening
- 3 Tbsp. Ice water
- 8 ounce Cream cheese, softened
- 1/4 c. Sweetened condensed lowfat milk
- 2 Tbsp. Sifted powdered sugar
- 1 Tbsp. Fresh lemon juice
- 1/4 c. White chocolate chips
- 1/4 c. Walnuts
- 16 ounce Frzn blackberries, thawed and liquid removed
- 1/2 c. Granulated sugar
- 3 Tbsp. Cornstarch
- 2 Tbsp. Boysenberry syrup
- 1 tsp Butter or possibly margarine
- 1/2 tsp Fresh lemon juice
- 1/8 tsp Salt
- 1/2 c. Finely grnd walnuts
- 1 1/2 c. Sifted powdered sugar
- 2 Tbsp. Butter-flavored shortening
- 1/2 tsp Vanilla
- 1/2 tsp Butter flavoring
- 3 x To 4 Tbsp. whipping cream
Directions
- To make crust: Preheat oven to 425 degrees. Combine flour and salt in medium bowl. Cut in shortening using pastry blender or possibly 2 knives till all flour is blended in to create pea sized chunks. Sprinkle with water, 1 Tbsp. at a time. Toss lightly with fork till dough will form a ball.
- Press between hands to create 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 min or possibly till lightly browned. Cold to room temperature. To make cream cheese filling: Combine cream cheese, condensed lowfat milk, powdered sugar and lemon juice in small bowl.
- Beat at low speed of electric mixer till creamy. Place white chocolate chips and nuts in food processor work bowl. Process till finely minced.
- Blend into cheese mix. 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 till mix is thickened and clear. Remove from heat. Stir in butter, lemon juice and salt. Transfer to bowl. Cold 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 Tbsp. cream in medium bowl. Beat till smooth, adding more cream, if needed, for desired consistency. Spoon into decorator bag fitted with desired tip. Form decorative border around edge of tart.
- Chill 1 to 2 hrs. Remove rim. Cut into servings. Chill leftovers. Notes: Use 9-inch pie plate if tart pan is unavailable. If tart is refrigerated longer than 2 hrs, let stand at room temperature for a few min before serving.
- Makes 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 6 servings | |
| Calories 688 | |
| Calories from Fat 369 | 54% |
| Total Fat 41.99g | 52% |
| Saturated Fat 15.01g | 60% |
| Trans Fat 7.14g | |
| Cholesterol 49mg | 16% |
| Sodium 397mg | 17% |
| Potassium 284mg | 8% |
| Total Carbs 75.29g | 20% |
| Dietary Fiber 4.8g | 16% |
| Sugars 59.31g | 40% |
| Protein 6.42g | 10% |
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