Black & Blue Raspberry Tart
This berry-filled tart is a special dessert that will impress anyone.
20 min.prep time
1 refrigerated unbaked pie crust
1/2 cup fresh blueberries
1/3 cup fresh blackberries
1/3 cup fresh raspberries
3/4 cup cran-raspberry juice
1 (1/4-ounce) envelope unflavored gelatin
3/4 cup sugar
2 eggs, slightly beaten
1 (8-ounce) package cream cheese, softened
1/4 cup orange-flavored liqueur or orange juice
2 tablespoons firmly packed brown sugar
2 tablespoons orange juice
1 to 2 teaspoons freshly grated orange peel
Fresh berries, if desired
Mint leaves, if desired
Heat oven to 450°F. Press crust onto bottom and up sides of 11-inch tart pan with removable bottom. Bake for 9 to 11 minutes or until lightly browned.
Meanwhile, combine blueberries, blackberries, raspberries and cran-raspberry juice in 5-cup blender container. Cover; blend at high speed until pureed. Place in 2-quart saucepan. Sprinkle with gelatin; let sit 5 minutes to soften.
Add sugar and eggs to juice mixture. Cook over medium heat, stirring constantly, until mixture just comes to a boil (8 to 9 minutes). (DO NOT BOIL.) Set aside.
Combine butter and cream cheese in large bowl. Beat at medium speed, gradually adding hot fruit mixture and scraping bowl often until well mixed. Refrigerate until cool (about 45 minutes).
Beat whipping cream in small bowl at high speed until stiff peaks form. Gently stir into fruit mixture. Pour into prepared crust. Cover; refrigerate until firm (3 to 4 hours).
Meanwhile, stir together liqueur, brown sugar and orange juice in medium bowl until sugar is dissolved. Stir in 1 cup sour cream and orange peel with wire whisk. Cover; refrigerate at least 30 minutes. Serve sauce over individual servings; garnish with fresh berries and mint leaves.
Nutrition Facts (1 serving)
Dietary Fiber: 1g
Recipe #5222B©2006Land O'Lakes, Inc.