berry tart

 

Shortbread crust

	2¼	cups plus 2 tablespoons all-purpose flour
		Pinch of salt
	½	cup (firmly packed) light brown sugar
	1	cup (2 sticks) cold unsalted butter, cut into tablespoon-sized slices
	2	tsp. almond extract
	3 to 4	Tbsp. water

Mascarpone filling

	8	oz. mascarpone
	3	Tbsp. confectioners’ sugar
		Finely grated zest of 1 lemon

Berry topping

	1	pt. fresh blueberries, rinse and strain/remove excess water
	1	pt. fresh raspberries, rinse and strain/remove excess water
		Confectioners’ sugar for dusting

Steps

1. Preheat the oven to 350 degrees, with the rack in the center position. Line a 12-inch springform pan (or round pan of your choice) with foil to press the dough into the bottom.
2. Make the crust: Place the flour, salt, and brown sugar in the bowl of a food processor fitted with the metal blade. Pulse a few times to mix. Add the butter and almond extract to the work bowl and process for about 30 seconds, adding just enough water to make a soft dough.
3. Gather the dough into a ball and place it on the springfoam pan. Dust lightly with flour, then cover with a sheet of plastic wrap. Use the palms of your hands to press it into a 12-inch disk.
4. Bake for about 30 to 35 minutes, or until lightly browned. Allow the crust to cool on a wire rack before filling.
5. Fill the tart: Mix the mascarpone, 3 tablespoons of the confectioners’ sugar, and the zest in a small bowl just to combine. Spread over the cooled crust. Scatter the berries over the filling, and just before serving, dust with confectioners’ sugar.

❇This is a great 4th of July recipe.  You can change the raspberries with strawberries or just use one fruit if needed.  You can also just use strawberries or raspberries for a great Valentine's Day or Christmas tart.  Change the fruit to make it fit any occasion in any season of the year.  This is also great for any picnic or backyard get together.

chocolate berry tart

Crust:
1/2 cup semi-sweet chocolate chips
1/4 cup (1/2 stick) unsalted butter

3/4 cup graham cracker crumbs
1/4 cup finely ground pecans

Filling:
3 tablespoons heavy whipping cream
1 cup (6 ounces)  white chocolate chips
3/4 cup (6 ounces) cream cheese, softened
1/2 cup granulated sugar - divided
1 (10-ounce) package frozen raspberries, thawed
2 tablespoons lemon juice
3 tablespoons cornstarch
2 cups medium strawberries, cut in half lengthwise

1. For Crust: Preheat oven to 375°F (190°C). Grease 9-inch tart pan with removable bottom.
2. Melt semi-sweet chocolate chips and butter in a saucepan over lowest possible heat. When morsels begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Remove from heat. Stir in graham cracker crumbs and pecans. Press onto bottom and up sides of prepared pan. Freeze for 5 minutes.
3. 
   Bake for 8 minutes. Cool completely in pan on wire rack.
4. For Filling: Heat cream in small saucepan over medium heat until it just begins to boil. Turn off heat. Add white chocolate chips; whisk until smooth. Remove from heat. Reserve 2 tablespoons mixture in small resealable plastic bag.
5. Beat cream cheese and 1/3 cup sugar in large mixer bowl for 2 minutes. Stir in remaining white morsel mixture from saucepan. Pour into crust. Refrigerate for 30 minutes.
6. Place raspberries and their juice in blender container or food processor. Cover; blend or process until crushed. Strain through a strainer into a small saucepan. Discard seeds. Add remaining sugar. Combine lemon juice and cornstarch and add to raspberry mixture. Over medium heat cook for 5 to 6 minutes or until thickened; do not boil. Cool to room temperature.
7. Place strawberries in raspberry mixture to coat. Remove with slotted spoon; arrange over top of tart. Spoon raspberry mixture over tart. Reheat reserved white chocolate chip mixture in microwave to melt. Cut small hole in corner of bag; drizzle over tart. Refrigerate for at least 1 hour. Remove side of tart pan and place on serving platter before serving.