Blackberry Tart


Here’s an easy recipe for a blackberry tart with a walnut crust and a cream cheese and Greek yogurt filling. The walnut crust is easily made by just pressing the dough into the tart pan and then pre-baking it. The filling is lightly sweetened and has lots of vanilla flavor. I added Greek yogurt for creaminess and to be more healthy. I simply topped it with freshly washed blackberries. I also submitted this recipe into the Publix berry recipe contest. This is the first recipe contest I have ever entered. It is regional only, only open to residents in the southeast, in states where there are Publix grocery stores. I created the recipe before I knew about the contest, and happened to see a link to the ┬ácontest and the grand prize, a year’s worth of free groceries! I couldn’t pass up the slight chance I might win.

On another note for my regional readers, Aquatica, located here in Orlando is having an amazing deal for Florida and Georgia residents. For just $2 more a ticket, you can upgrade to a year pass for the water park. We went by Sunday, and had such a wonderful time playing in the water. The park wasn’t as busy as I thought it would be. There are lots of slides you can take the little ones on, as well as their famous slide that goes though the dolphin tank. ┬áMy husband and I both did a slide by ourselves, and hope by the end of the year (the water is heated in the colder months), we can each go on all the “big kid slides.”

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Blackberry Tart

Ingredients:

Walnut Crust:
1 cup AP flour
2/3 cup walnuts
6 tablespoons butter
1/4 teaspoon salt
1 tablespoon sugar
1 - 3 tablespoons water

Filling:
1 - 8 oz package cream cheese, at room temperature
1 cup Greek yogurt, vanilla flavor
1/4 cup sugar
1 teaspoon vanilla
Topping
2 packages blackberries (about 2-3 cups)

Directions:

Place flour and walnuts in food processor. Pulse until walnuts are ground fine. Add butter, in pats, and pulse until it is grainy.

Add a little water at a tine, just until the dough comes together. Press the dough into a tart pan. Prick dough with a fork.

Bake at 350 degrees, for 15 - 20 minutes, until crust is fragrant and golden brown.

Combine all ingredients for filling and beat with a hand mixer until well combined, and creamy.

Place filling in cooled crust. Top with fresh blackberries.

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