July is a month for families: to gather berries, to bake with berries, or to have friends over for berry pie or berry ice cream. Do you think I am overdoing the berry thing? Sorry. I love berries, and the only thing I love more than picking berries, is to cook with and eat the things I can make with berries. Fresh is definitely best, and summer is berry picking time. But even if you must buy them, the price is right for fresh or frozen blackberries, raspberries, strawberries or blueberries. Try this delicious, (sorry: berry delicious) recipe.
Pastry:
1 Cup All Purpose Flour
1/2 Cup Pecans
3 Tablespoons Sugar
1/2 Teaspoon Salt
1 Stick Unsalted Butter, Cut Into 1/2 Inch Pieces
2 Tablespoons Ice Cold Water
Preheat oven to 375°. Make crust: in food processor, pulse flour, pecans, sugar and salt until pecans are finely ground. Pulse in butter until mixture resembles coarse meal. Add 2 tablespoons ice cold water and pulse until dough just comes together. Turn dough out onto piece of plastic wrap, form into disk, wrap and refrigerate until slightly firm, about 15 minutes. Put dough in a 9-inch tart pan, with a removable bottom and press into an even layer over bottom and up sides of pan. Freeze until firm, about 10 minutes.
Filling:
1 2/3 Cup Milk
4 Large Egg Yolks
1/2 Cup Sugar
1/4 Cup Cornstarch
8 Ounces Cream Cheese, Room Temperature, Cut Into 1-Inch Pieces
2 Teaspoons Fresh Lemon Juice
1/2 Teaspoon Vanilla Extract
Whisk 1 cup milk, egg yolks, 1/4 cup sugar and cornstarch in a medium bowl. Heat remaining 2/3 cup milk and 1/4 cup sugar in medium saucepan over medium heat and bring to a simmer. Whisking, slowly pour hot milk mixture into egg mixture. Return to pan and cook, whisking constantly, until mixture starts to bubble and is very thick (about 2 minutes). Remove from heat, and whisk in cream cheese, lemon juice, and vanilla until smooth. Pour into cooled crust and refrigerate until set, about 1 1/2 hours.
Top with sliced (or whole) fresh berries, sweetened to taste with sugar. Allow to sit at room temperature for about 20 minutes.
