three berry tart

so....it's the holiday season! I've been at home and Mom had to go to a Christmas breakfast today and take a dish. As such, she decided to take a three berry tart from a new recipe book she got. Interestingly, I ended up making it. We made it twice--once for family dinner and once for the party today--in order to practice before having to take it out into public. Also interestingly, it contained at least three allergens in it plus a few that are maybe-allergens. The whole point? I resisted the first tart endeavor...but she came back after the party today. And I'd exercised and i've been on vacation...so i binged on the tart that was left. Full well knowing the consequences. I have an irresistible sweet tooth.

And you know what? It hasn't been that long since I indulged, but it's worth it. I may not say that later, but for now, I'm enjoying it.

Fabulous Three Berry Tart

Crust

1 bag/8oz animal crackers

1/3 c butter or margarine, melted

1 t ground cinnamon

2 T sugar

Filling

1 package (8oz) cream cheese, softened

½ c sugar

2 T lemon juice

1 c whipping cream

½ pint/1 c fresh blackberries

½ pint/1 c fresh blueberries

½ pint/1 c fresh raspberries

¼ c strawberry jam

1 T orange juice

1. Heat oven to 350. Place animal cracker in food processors; cover and process about 1 minute or until crumbs are finely ground. In a medium bowl, mix cracker crumbs, butter, cinnamon, and 2T sugar. Press mixture in bottom and up side of ungreased 9-inch tart pan with removable bottom. Bake 8-12 minutes or until golden brown. Cool completely, about 20 minutes.

2. In a large bowl, beat cream cheese, ½ c sugar and the lemon juice with an electric mixer on low speed until blended. Add whipping cream; beat on high speed 3-5 minutes or until light and fluffy. Spread mixture in tart shell. Refrigerate at least 2 hours.

3. Arrange berries on chilled filling. In small microwavable bowl, microwave jam uncovered on High about 20 seconds or until warm. Stir in orange juice; mix well with fork. Brush strawberry glaze over berries.

Tips and tricks: I used graham crackers purchased from the store already ground. Easier. Less messy too, I would presume. Also, springform pan. And also, GREASED springform pan. Easier to dish out. While cooling, start on the filling. Do this leisurely because it does take the 20 minutes to cool. 

I don't know what "light and fluffy" really looks like in regards to whipping cream/cream cheese, but I leaned towards the 5 minutes end of the specrum. COOL OVERNIGHT. No joke. The first one cooled for like three hours and didn't really set. Overnight set just fine.

The best way to mix the jam and the juice is to mash the jam like you're mashing potatoes. Worked just fine. Also, you can spread the berries out or just pile them in the center.

Deliciousness. No regrets. :)