Fresh Raspberry Blueberry Cream Tart

Recipes in this PostFresh Raspberry Blueberry Cream Tart

There was a wonderful tip from America’s Test Kitchen that I’ve been doing for quite a while, only not as efficiently. To protect iced cakes from plastic wrap, I’ve been sticking the top with toothpicks. America’s Test Kitchen uses spaghetti noodles – they’re more plentiful, and easy to break for whatever length you want.
So, when I decided to make my pie today, and didn’t want it getting over burdened with plastic wrap, I took linguine noodles, stuck them in, covered my pie, and stuck it in the refrigerator. Now it won’t pick up any bad smells, or have any of it come off with the plastic wrap. There’s a bunch of other transport tricks at America’s Test Kitchen.

Spane liked the Balsamic Strawberry and Blueberry Trifle so much that he asked me if I could make it again. There were fresh raspberries and blueberries on sale at the market, but I didn’t want another trifle, I wanted a tart.


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I also didn’t want to heat my kitchen, so, gads, I bought a prepared graham cracker crust. If you don’t mind heating up your kitchen, by all means, make your own graham cracker crust, or a tart shell.

Recipe: Fresh Raspberry Blueberry Cream Tart

Ingredients

  • 1 package cream cheese, softened
  • 1 cup whipping cream
  • 2 packets True Lemon 1
  • 3 tablespoons sugar
  • 1 teaspoon Pure Vanilla
  • 1 package fresh raspberries
  • 1 package fresh blueberries
  • 1 tart shell or graham cracker crust
  • 6 2 1/2 inch pieces of spaghetti noodles

Instructions

  1. Let the cream cheese come to room temperature.
  2. Put the cream cheese in a stand mixer and using the paddle beater, beat it until it has all broken up.
  3. Scrape the bowl and add 2 tablespoons of sugar and 1 of the lemon packets.
  4. Beat until the mixture is light and fluffy.
  5. Stop the mixer, scrape the bowl.
  6. Change to the whisk beater, and beat the mixture for about 30 seconds, or just enough to loosen it.
  7. Add the cream, vanilla, remaining sugar and lemon packet.
  8. Beat the mixture on high until the cream begins to stiffen. Scrape the bowl one more time, and beat it one more time.
    lemon cream
  9. Spoon the mixture into the prepared shell.
  10. Top with the fruit. I did mine to look like a whirlpool, you can do yours however you desire.
  11. Stick the pieces of pasta into the tart, not going through the shell.
  12. Drape with plastic wrap, tucking the ends under, and refrigerate at least two hours.

Quick notes

The noodles don’t have to be exactly that length, they don’t even have to all be the same length, just as long as they stick well out of the tart.

Variations

You could use whatever fresh fruit you want.

If you don’t have True Lemon, use a few drops of lemon juice and some lemon zest instead.

Preparation time: 2 hour(s) 5 minute(s)

Cooking time:

Diet type: Vegetarian

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

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3 Responses to Fresh Raspberry Blueberry Cream Tart

  1. Michale Macdougall says:

    What a great summer dessert! I’m going to make this soon.

  2. Luigi Fulk says:

    I simply want to mention I seriously enjoyed you’re website. I’m planning on making this for a get together. Kudos for sharing your blog.

  3. Paille says:

    You are my aspiration, I own few blogs and rarely run out from brand :). “Yet do I fear thy nature It is too full o’ the milk of human kindness.” by William Shakespeare.