Monday, August 27, 2012

Mixed Berry Tart

I keep seeing beautiful berry tarts and had to try one myself. I used almost the same crust recipe as I did for the heirloom tomato tart, with the addition of a little sugar and vanilla extract. The filling was cream cheese and dash of Half & Half, all topped with a mix of fresh blueberries and raspberries. I'm still working on perfecting the crust but it was decadent and delicious.


For the crust:
1 1/4 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
1 stick (8oz) cold butter
1/2 tsp vanilla extract
2-3 Tbsp cold water

For the filling:
1 package (8oz) cream cheese
1/4 cup sugar
1/2 tsp vanilla extract
2 Tbsp Half & Half
Approx 1 1/2 cups of mixed berries I used blueberries and strawberries

For the crust:

- Add the flour to a food processor and pulse until incorporated

- Add the sugar and salt and pulse again

- Chop the butter into 4 chunks and add to the flour mixture. Process until the mixture starts coming together in small, pea-sized shapes

- With the processor running, stream in the vanilla extract and just enough water so that the dough comes together this time I used the whole 3 Tbsp and the dough as a little too wet

- Turn the dough out on counter, form into a flattened disk, cover in plastic wrap and refrigerate for at least 30 minutes

- Return the dough to the work surface, using plenty of flour to make sure it doesn't stick. Roll out the dough to about a quarter of an inch thick and 10-11 inches in diameter. Transfer to a tart pan. I still cannot get this too work. It was worse this time than last. I ended up putting the  dough directly into the tart pan and flattening it out against the bottom and up the sides with my hands. It worked. 

- Top the crust with a sheet of parchment paper, fill with dried beans and return to the fridge for at least another 30 minutes.

- Preheat oven to 350

- Bake the tart with the parchment paper for about 20 minutes. Remove the paper and beans and cook for another 5-10 minutes until the crust is a nice golden brown. Let cool

For the filling:

- In a mini food processor, blend the cream cheese and sugar. Stream in the vanilla extract and half & half and process until perfectly smooth.

- Spread the cream cheese mixture into the cooled shell

- Top with your berries, chill in the fridge, slice and serve

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