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Ingredients
Tart Shells:
2 cups of flour
2 ½ tablespoons sugar
8 tablespoons
unsalted butter
2 ½ tablespoons vegetable shortening
3 ½ tablespoons cold
water
Cream Cheese Filling:
8 ounces cream cheese, softened (can use low fat)
3 tablespoons sugar
2 tablespoons milk
1 tablespoon liqueur, such as kirsch or amaretto
½ teaspoon vanilla extract
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4 ounces semisweet chocolate
2 pints berries
½ cup red
currant jelly
Mint sprigs, optional
You'll need:
Tart
pans with removable bottoms
Pastry brush
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Berry Best Tarts
This recipe can be made into eight single-serving tarts or one 8” tart with some
leftover dough. The pastry can be made ahead and stored in refrigerator for a
couple of days—or use a pie crust mix. The shells can be baked ahead and frozen
in their pans. Add the cream cheese filling and berries no more than 2 hours
before serving.
1. Preheat oven to 350°
2. In
bowl of food processor fitted with steel blade or with electric mixer, combine
flour, sugar, butter and shortening. Mix until crumbly. Add water and mix until
the dough forms a ball in processor or it begins to come together in the mixer.
Gather into a ball, place in plastic wrap and refrigerate for ½ hour or until
ready to use. (Will keep for at least 2 days in refrigerator)
3. If
making single-serving tarts, divide dough into 8 portions. On lightly floured
surface roll out dough to fit pans. Place filled pans on cookie sheet in
refrigerator for at least 15 minutes.
4. Prick
bottom of tarts all over with fork (so dough won’t puff up when baking). Bake
for 15-18 minutes if small, 30 minutes for the larger tart. Leaving crust in
pans, set aside to cool.
5. Combine filling
ingredients in bowl of food processor with steel blade. Place in refrigerator if
not using immediately (will keep for several days).
6. Melt
chocolate in top of double boiler over boiling water. Cool to lukewarm. Divide
chocolate among tart shells and spread with small spatula to cover bottoms. Let
chocolate harden.
7. Remove tarts from pans.
Place on tray that you can refrigerate. Carefully spread filling on top of
chocolate layer. Add berries in patterns.
8. Warm
jelly until slightly liquid. Cool to lukewarm. Using pastry brush, dab the
berries with a coating of jelly.
9. Refrigerate until ½ hour
before serving. Garnish with mint, if desired.
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