Organic Emily

Patriotic Flag Berry Tart

Flag Berry Tart

Although the 4th has passed us by I still wanted to post one of my most favorite desserts!  It can be made in a round tart shell pan and served with a variety of fruit on top!  This beautiful and patriotic tart is so delicious with it’s secret chocolate bottom and creamy filling, you think you’d died and gone to heaven!

Recipe

For the crust:

2 1/2 cups all-purpose flour

1/4 cup sugar

1/4 teaspoon salt

1 cup (2 sticks) butter, cold and cubed

2 large egg yolks

2-4 tablespoons cold heavy cream or ice water

Pulse flour , sugar and salt in a food processor until combined.  Add the butter, and pulse just until mixture resembles coarse meal.  Add yolks and drizzle 2 tablespoons cream evenly over mixture; pulse just until dough begins to come together, no more than 30 seconds.  If dough is too dry, add remaining cream, 1 tablespoon at a time, and pulse.  Divide dough in half, pat each half into a disk, and wrap in plastic.  Refrigerate 1 hour or up to 2 days, or freeze up to 3 months (thaw in refrigerator before using).

On a lightly floured surface, roll out 1 disk of dough into an 18-by-18-inch rectangle, 1/8-inch thick.  Roll out a round if using a round pan.  Fit dough into a 14-by-4-inch fluted tart pan; trim excess dough flush with rim.  Pierce bottom of shell all over with a fork.  Refrigerate or freeze until firm, about 30 minutes.  Repeat with second disk of dough.

 

For Filling and Topping:

8 ounces cream cheese at room temperature

1/2 teaspoon vanilla extract

1/2 cup powdered sugar

1 cup whipping cream

4 ounces semi-sweet chocolate chips

Fresh berries and chopped fruit (blue berries and raspberries for the flag)

Preheat the oven to 375 degrees.  Place pans on a rimmed baking sheet.  Line shells with parchment or foil, leaving a 2-inch overhang.  Fill shells with pie weights or dried beans.  Bake until edges are just starting to color, about 25 minutes.  Remove parchment and weights; continue baking until crusts are dry and evenly browned, 10-15 minutes more.  Transfer to wire rack; Place the 4 ounces of chocolate on the bottom of the warm tart shells and allow to sit for a few minutes.  Spread evenly over bottom and allow to completely cool before taking the tarts out of the molds.

Beat the whip cream, vanilla and powdered sugar on high until the cream starts to form peaks.  Set aside.  Beat the cream cheese until smooth and fold in the cream mixture.  Smooth over the chocolate in the tarts.  Place berries according to your liking.  Enjoy!

 

 

Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, Mom of 4 cute kids, Yoga instructor and very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients and her escapades as the keeper of both backyard chickens and honeybees!

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