Blackberry Tart with Lemon Curd and Cream Cheese

Vietnamese food

A tart is a delicate shallow, straight sided shell is filled with sweet or savory before or after baking and never has a top crust. The shortcrust pastry is adapted from Adam Liaw.  The filling is from Better home and Garden’s Lemon-Blackberry Mini Tarts.

Ingredients 

Shortcrust pastry: for six 4-inch tart pans
250 gram all purpose flour
125 gram cold unsalted butter, cut in small cubes
65 gram sugar
1 egg yolk
A few teaspoons cold water
6 mini tart pans (4 inch ) with removable bottoms

Filling:
6 ounces cream cheese, soften at room temperature
6 Tablespoons lemon curd, store bought or homemade
2 cups ripe blackberry,
3 Tablespoon seedless spread blackberry
3 teaspoons lemon/or lime juice
6 mint sprigs and powdered sugar for garnish

Direction

  1.  Preheat oven to 400 oF with a rack in middle position.
  2. Put flour, butter, sugar in a food processor, pulse a few times until the butter looks like peas’ size.  Then add egg, pulse a few more time to combine.  If the dough is too dry, can not form a ball with fingertips.  Add 1 teaspoon water at a time to bring the dough together.  Divide the dough into 6 portions and press it firmly into the bottom and sides of tart pans.  Prick bottoms of each crust several times with a fork.  Place tarts in a baking sheet.  Bake until golden brown about 12-15 minutes.  Cool completely on wire rack. 
  3. In a medium mixing bowl, beat cream cheese with lemon curd with an electric mixer on medium speed until smooth.  Use a silicone spatula, spread filling evenly among pastry shells.  Covered and refrigerated until well chilled about 2 hours or until serve.
  4. Before serving, remove tarts from pans.  Place on plates. Arrange berries on filling.  Mix lemon/lime juice with berry spread, spoon or brush over berries.  Add a mint sprig and sift powdered sugar over tops.  Enjoy.

* Recipe for homemade lemon curd is in here

*If you do not have spreadable fruit, puree 1/4 cup blackberries with 1 Tablespoon water; strain and discard seeds.  Cook with 1 teaspoon sugar until thickened slightly, cool down.

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