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graham cracker crumbs sugar unsalted butter cream cheese sugar flour eggs lemon juice vanilla Chambord raspberry liquor strawberries blueberries seedless raspberry preserves
Viewed: 17 - Published at: 4 years agoIngredients
- 1 34 cups graham cracker crumbs
- 2 tablespoons sugar
- 6 tablespoons unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 23 cup sugar
- 1 tablespoon all-purpose flour
- 2 eggs
- 2 teaspoons lemon juice
- 1 12 teaspoons vanilla extract
- 1 tablespoon Chambord raspberry liquor (optional)
- 2 cups strawberries, halved
- 1 12 cups blueberries
- 14 cup seedless raspberry preserves, melted
Method
- 1.
- Heat oven to 325F Grease or spray with non-stick spary a 9-inch tart pan with removable bottom
- 2.
- Combine graham cracker crumbs and 2 tablespoons sugar in medium bowl.
- Stir in melted butter until well blended Press into bottom and up sides of pan.
- Place on baking sheet; bake 10 minutes or until set.
- Cool on wire rack.
- 3.
- Meanwhile, mix cream cheese, 2/3 cup sugar and flour until smooth.
- Add eggs one at a time and mix until blended.
- Add lemon juice, vanilla and liquor if using ; until combined.
- Pour into crust.
- (Filling will come to top of crust.
- ).
- 4.
- Bake 30 to 35 minutes or until center is set when gently shaken.
- Remove tart from baking sheet; cool completely on wire rack.
- Refrigerate, uncovered, until completely chilled, 5 hours or overnight.
- 5.
- Place strawberries around the edges, moving in circle towards the center and place blueberries in the middle.
- 6.
- Glaze with the raspberry preserves.
