Skip Navigation
Close
Search recipes, ingredients, articles, products...
Black & Blue Raspberry Tart
  Time
 
Black & Blue Raspberry Tart Image

Black & Blue Raspberry Tart

This berry-filled tart is a special dessert that will impress anyone.

 Tested &
Approved

What does this mean?

When you see this badge, you know it will be good! These are the recipes that have passed our test.
Print

What's this?

What is this button?

You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!

Learn How it Works...

20 min
Prep Time
04 hrs 15 min
Total Time
12
servings

Ingredients

Crust

1 refrigerated unbaked pie crust

Filling

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 large Land O Lakes® Eggs, slightly beaten

1/4 cup Land O Lakes® Butter, softened

1 (8-ounce) package cream cheese , softened

1/4 cup Land O Lakes® Heavy Whipping Cream

Sauce

1/4 cup orange-flavored liqueur or orange juice

2 tablespoons firmly packed brown sugar

2 tablespoons orange juice

1 cup sour cream

1 to 2 teaspoons freshly grated orange zest

Garnish

Fresh berries, if desired

Mint leaves, if desired

How to make

  1. STEP 1

    Heat oven to 450°F.

  2. STEP 2

    Press crust onto bottom and up sides of 11-inch tart pan with removable bottom. Bake 9-11 minutes or until lightly browned.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    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.

  6. STEP 6

    Beat whipping cream in bowl at high speed until stiff peaks form. Gently stir into fruit mixture. Pour into prepared crust. Cover; refrigerate 3-4 hours or until firm.

  7. STEP 7

    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.

  8. STEP 8

    Serve sauce over individual servings; garnish with fresh berries and mint leaves.

Nutrition (1 serving)

320 Calories
21 Fat (g)
85 Cholesterol (mg)
180 Sodium (mg)
30 Carbohydrates (g)
1 Dietary Fiber
5 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.

More Recipes To Make

 
Summertime Shortcakes
 
Granny's Peaches & Cream Cobbler
 
Blueberry Cobbler