Mixed Berry Tart

 

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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

Crust:
1 cup flour
3 tab. sugar
1/2 tsp. salt
1/2 cup butter (1 stick)
1 egg yolk
2 tab. cold water

Filling:
8 oz. cream cheese
1/4 cup sugar
1 tsp. vanilla
1 pint heavy whipping cream
2 tsp. instant vanilla pudding mix*

Berries:
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!

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*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!!

28 thoughts on “Mixed Berry Tart

  1. Hi Rhonda, So glad you are enjoying retirement! All your recipes are inspirational! Can you share you tri-tip recipe? Thanks and keep cooking! Debbie

    • Hey Debbie! YES– you too?? It is just the best to not feel rushed–there’s more time ahead… The tri-tip is super easy– I just coat it with lots of the McCormick Montreal Steak seasoning (lots of pepper and garlic). Let it sit out of the fridge for about an hour and grill it on the bar-b-que til the meat thermometer says 140 degrees. Let it sit 15 minutes to keep the juices inside and slice thin. It’s a favorite here– and makes great leftovers for steak salad or tacos. Hope you’re getting lots of grand-kid time! junto hear from you Debbie1 xo

      • Wow, berries❤️. I remember the time we were in France, we just picked berries anywhere; it seemed like berries for everyone…Here, we have avocado, sour soup, rambutan and papaya, and pineapple.😀

        • Hey Lilly– that sounds like a delicious list. I’m not sure what sour soup or rambutan are!! We lived Costa Rica one year and had so much sweet pineapple and papaya! I’d like to visit you and try all those tastes!! xo

  2. That is great to hear that Jodi’s friend is staying over & that she can enjoy some decent tasty American food at your house! That berry tart looks so extremely wonderful! Yummm! xxx

  3. Gorgeous, those colors! Love summer berries! You don’t say how old your visitor was but we have hosted teenagers from Japan twice now and they loved trying all the American dishes. – Kat

    • Hi Kat– that’s interesting. We’re they exchange students?? My sis-in-law lives by a Univ. of California and keeps Japanese students for a semester at a time. She said they are the sweetest. They’re brave to try all our foods!! But they have a good cook at your house! What did you make for them?

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