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This berry-filled tart is a special dessert that will impress anyone.
Heat oven to 450°F.
Press crust onto bottom and up sides of 11-inch tart pan with removable bottom. Bake 9-11 minutes or until lightly browned.
Combine blueberries, blackberries, raspberries and cran-raspberry juice in 5-cup blender container. Cover; blend at high speed until pureed. Place into 2-quart saucepan. Sprinkle with gelatin; let stand 5 minutes to soften.
Add sugar and eggs to juice mixture. Cook over medium heat, stirring constantly, 8-9 minutes or until mixture just comes to a boil. (Do not boil.) Set aside.
Combine butter and cream cheese in bowl. Beat at medium speed, gradually adding hot fruit mixture and scraping bowl often until well mixed. Refrigerate 45 minutes or until cool.
Beat whipping cream in bowl at high speed until stiff peaks form. Gently stir into fruit mixture. Pour into prepared crust. Cover; refrigerate 3 to 4 hours or until firm.
Place liqueur, brown sugar and orange juice into bowl; stir until sugar is dissolved. Stir in 1 cup sour cream and orange zest with whisk. Cover; refrigerate at least 30 minutes.
Serve sauce over individual servings; garnish with fresh berries and mint leaves.
Dietary Fiber: 1g
I made this 3 times this summer, but forgot to rate it. The color is extraordinarily pretty--even the men commented on the how "pretty" it looked. But they particularly liked the taste--yummy!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2125
© 2015 Land O'Lakes, Inc.
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