Berry Tart

Ingredients

Raspberry sauce

1 (12-oz.) bag frozen unsweetened raspberries, divided (about 2 to 2 1/2 cups)
3/4 cup granulated sugar
1/2 cup water
1/2 tsp. vanilla extract
2 tsp. cornstarch
2 tbsp. water
1 tbsp. butter

Tart
1/2 (15-oz.) package folded refrigerated unbaked piecrust (1 crust)
1/2 (8-oz.) package cream cheese, softened
1/4 cup lemon curd
1/2 cup each fresh blackberries, blueberries and raspberries
4 mint sprigs

Directions

For sauce: In a saucepan over medium heat, stir together 1 1/2 cups of the raspberries, sugar and 1/2 cup water until sugar is dissolved. Heat mixture to boiling, stirring often. Reduce heat and add vanilla. 

In a small cup, combine cornstarch and 2 tbsp. water. Mix well. Pour into boiling raspberry mixture. Stir and boil over medium-low heat for 3 to 4 minutes or until mixture has thickened a bit. Remove pan from heat. Add butter and mix until butter is completely melted. Allow mixture to cool for 15 minutes, then add remaining raspberries and stir to mix.

Let cool and set aside until ready to use.

For tarts: Let piecrust stand at room temperature 15 minutes. Preheat oven to 400 degrees. Unfold piecrust. Cut four (4 1/2- to 5-inch) rounds from piecrust. Press rounds firmly into bottom and up sides of four (3 1/2- to 4-inch) individual tart pans with removable bottoms. Trim crusts even with top of pans. Prick bottoms of each crust several times with tines of a fork. Place pans on a baking sheet. Bake for 10 to 12 minutes or until golden. Cool completely on wire rack.

While crusts are cooling, in a small mixing bowl, beat cream cheese and lemon curd with an electric mixer on medium speed until smooth. Divide filling among pastry shells, spreading evenly. Cover; refrigerate 2 hours or until well chilled.

Before serving, remove from pans; arrange tarts on plates. Arrange berries on each tart. Add a mint sprig and drizzle raspberry sauce over tarts.

Serves 4