Saturday, May 14, 2011

Rainy Day Blackberry Tart

     It was a crazy day today, when I woke up the weather was absolutely beautiful, the sky was blue and it looked like a beautiful Saturday.  Then the rains came and the lightning, so what is a girl to do?  A girl makes a fabulous dessert and curls up with her adorable dog and reads a good book.  Just so you know my housework was already done for the day.  The book, was actually a new book, called The Post Mistress,  which so far is an excellent book so I will have to write more on it.  The dessert was my own blackberry tart recipe which is always a crowd pleaser.  It was a nice relaxing way to spend the afternoon that is for sure.  Try this on your next rainy day and see what you think.


Blackberry Tart

Ingredients

2 cups finely crushed graham crackers
1/4 cup plus 2 tablespoons butter, melted
1/4 cup plus 2 tablespoons sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
2 (8-ounce) packages cream cheese, softened
2 tablespoons fresh orange juice
1/2 cup honey
2 large eggs, beaten
3 cups fresh blackberries
2 cups fresh blueberries
1 cup lemon curd
3 tablespoons orange zest

Directions

Preheat oven to 350°.

In a large bowl, combine graham crackers, butter, sugar, ginger, and cinnamon, mixing well. Press mixture into the bottom and up sides of a 9-inch removable-bottom tart pan.

Bake for 12 minutes. Let cool on a wire rack.

In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Add orange juice and honey, beating well. Add eggs to cream cheese mixture, beating well. Pour into prepared tart crust.

Bake until center is set, 20 to 25 minutes. Let cool on a wire rack. Refrigerate for at least 2 hours.

Arrange berries in rows on top of chilled tart.

In a microwaveable bowl, melt lemon curd, brush over berries. Sprinkle with orange zest.

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