Hello there– We had lunch with the family Sunday– And a couple special guests. Jodi had a sweet friend and her 9 year old daughter visiting from China. I was a little nervous–not so proficient at woking up Chinese food! But Jodi assured me that he friend was well traveled and could eat my unfamiliar American cooking– so it was tri-tip on the grill and all the fixings. And for desert summer berries nestled into a creamy filling over crispy crust.
We had a wonderful visit–so good to get to know Jodi’s world a little bit better. And the grand-girls and their visiting buddy had a fine time inaugurating the new craft closet– there were paper and feathers and wiggly eyes strewn across the room and some pretty fanciful creations immerged. Fun day all around. And here’s dessert:
MIXED BERRY TART
1 cup flour
3 tab. sugar
1/2 tsp. salt
1/2 cup butter (1 stick)
1 egg yolk
2 tab. cold water
8 oz. cream cheese
1/4 cup sugar
1 tsp. vanilla
1 pint heavy whipping cream
2 tsp. instant vanilla pudding mix*
3 cups mixed summer berries**
1/4 cup raspberry jelly
To make the crust, mix together the flour, 3 tab. sugar and salt. Cut the butter into smallish chunks. Then with a pastry blender (0r 2 forks) cut the butter into the flour mixture until it resembles coarse crumbs. In a cup, whisk together the egg yolk and 2 tab. water. Pour it into the flour & butter crumbs and keep cutting in until it is all blended.
Press the dough (it will be crumbly!) into a 9″ tart (or pie) pan and put it into a 350 degree oven for 15 to 20 minutes until it comes out nicely browned. Set is aside to cool.
To make the filling, beat the cream cheese, 1/4 cup sugar and vanilla with an electric mixer until it is well blended. Set aside.
In a different bowl, beat the whipping cream and vanilla pudding mix with an electric mixture (whisk attachment works fastest!) until it is stiff.
Then fold together the whipped cream and the cream cheese mixture until they are blended. And scoop the filling into the cooled crust.
Mix the berries with the raspberry jelly and spoon them over the cream. I used strawberries, cut I cut them in halves. That’s it– cut the tart into neat slices and pass them around!
*The pudding mix stabilizes the whipped cream so it keeps it’s shape.
**I used strawberries and blueberries– but blackberries, raspberries or even peaches & plums, would be pretty!!