---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BLACKBERRY CREAM NUT TART
  Categories: Pies, Ceideburg
       Yield: 6 servings
  
            Stephen Ceideburg
 
 -----------------------------------CRUST-----------------------------------
     1/3 c  All-purpose flour
     1/2 ts Salt
     1/2 c  Butter-flavored shortening
       3 tb Ice water
 
 ----------------------------CREAM CHEESE FILLING----------------------------
       8 oz Cream cheese, softened
     1/4 c  Sweetened condensed milk
       2 tb Sifted powdered sugar
       1 tb Fresh lemon juice
     1/4 c  White chocolate chips
     1/4 c  Walnuts
 
 -------------------------------FRUIT FILLING-------------------------------
      16 oz Frozen blackberries, thawed
            -and drained
     1/2 c  Granulated sugar
       3 tb Cornstarch
       2 tb Boysenberry syrup
       1 ts Butter or margarine
     1/2 ts Fresh lemon juice
     1/8 ts Salt
 
 ----------------------------------TOPPING----------------------------------
     1/2 c  Finely ground walnuts
 
 ----------------------------------GARNISH----------------------------------
   1 1/2 c  Sifted powdered sugar
       2 tb Butter-flavored shortening
     1/2 ts Vanilla
     1/2 ts Butter flavoring
       3    To 4 tablespoons whipping
            -cream
  
   To make crust: Preheat oven to 425 degrees. Combine flour and salt in
   medium bowl. Cut in shortening using pastry blender or 2 knives until
   all flour is blended in to form pea sized chunks.
   Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork
   until dough will form a ball. Press between hands to form 5- to
   6-inch “pancake.”
   Flour rolling surface and rolling pin lightly. Roll dough into
   circle. Trim 1 inch larger than upside-down 9-inch tart pan with
   removable sizes. Loosen dough carefully. Fold into quarters. Flour
   tart pan lightly. Unfold dough and press into tart pan. Trim edge
   even with top of rim. Prick bottom and sides thoroughly with fork 50
   times to prevent shrinkage. Cover edge with double layer of foil to
   prevent over browning.
   Bake 10 to 15 minutes or until lightly browned. Cool to room
   temperature.
   To make cream cheese filling: Combine cream cheese, condensed milk,
   powdered sugar and lemon juice in small bowl. Beat at low speed of
   electric mixer until creamy. Place white chocolate chips and nuts in
   food processor work bowl. Process until finely chopped. Blend into
   cheese mixture. Spread in bottom of cooled baked tart shell.
   To make fruit filling: Combine blackberries, sugar, cornstarch and
   boysenberry syrup in medium saucepan. Cook and stir on medium heat
   until mixture is thickened and clear. Remove from heat. Stir in
   butter, lemon juice and salt. Transfer to bowl. Cool to room
   temperature. Spoon over cheese filling.
   To make topping: Sprinkle nuts over fruit filling in lattice fashion.
   To garnish: Combine powdered sugar, shortening, vanilla, butter
   flavoring and 3 tablespoons cream in medium bowl. Beat until smooth,
   adding more cream, if needed, for desired consistency. Spoon into
   decorator bag fitted with desired tip. Form decorative border around
   edge of tart.
   Refrigerate 1 to 2 hours. Remove rim. Cut into servings. Refrigerate
   leftovers.
   Notes: Use 9-inch pie plate if tart pan is unavailable.
   If tart is refrigerated longer than 2 hours, let stand at room
   temperature for a few minutes before serving.
   Makes 6 to 8 servings.
  
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