Blackberry Recipes

Blackberry Tart

Filling:

• 12oz Cream chees - low fat if you wish
• 1/3 cup sour cream
• ½ cup sugar
• 1 ½ tsp orange peel - grated
• 3 tbsp orange juice

Puree:

• 2 cups of blackberries
• 6 tbsp sugar
• 1 ½ tbsp cornstarch
• 1 ½ tbsp cold water

Crust:

• 1 ½ cups flour
• ½ cup suger
• ½ cup butter
• 1 egg
• 1 egg white

Garnish:

• 3 cups fresh blackberries

Use a mixer to beat the crust filling together except for the egg.  The crust should be beaten slowly and when completely finished it will be of a crumbly nature.  Put the mixture in a bowl and add the egg (not the egg white), to the middle and fork the egg into the mixture making sure it is well combined.

Use a ten inch tart / backing tin with a removable bottom.  Press the crust mixture against the bottom and side of the tin and make sure it is even all round.  Put into the fridge to chill for at least an hour.

Heat the oven to 400 degrees.  Brush the crust with the egg white and bake for 15 - 20 minutes - until the crust is golden brown.  Once down leave to cool.

Mix and beat together the cream cheese and the sour cream.   Add the sugar, grated orange peel and juice until smooth.   Spread this mixture over the crust and refrigerate again.

Puree the blackberries in a food processor, then empty them into a sauce pan and cook on a medium heat for a few minutes.  Add the sugar and cook for another 4-5 minutes.  Then add the cornstarch and cold water to the blackberry mixture - the mixture will thicken.

Allow the pureed mixture to cool before spreading over the top of the cream cheese and sour cream in the crust.  Garnish using fresh blackberries and keep in the fridge until serving.