Berry, Berry Tart
Anonymous
1 5.3 ounce package Walkers Shortbread (8 fingers)
3 tablespoons butter, chilled
3 tablespoons flour
1 12.3 oz. package Mori-Nu Extra Firm Silken Style Tofu, blotted dry
1/2 cup sugar
1 teaspoon vanilla
1 10-oz bag Cascadian Farm 100% Organic Strawberries, partially thawed
1 10-oz bag Casadian Farm 100% Organic Harvest Berries, partially thawed
3 tablespoons Wilken & Sons Ltd. Currant Jelly
1/4 teaspoon ground ginger
Garnish: Fresh mint leaves
Preparation Instructions
To make crust, place shortbread, butter and flour in food processor. Process until dough forms a ball. Place dough in middle of 9-inch tart pan. Spread dough evenly by lightly pressing out to edge of pan. Cover bottom only, not sides. Place in 375° oven for 12 - 14 minutes or until lightly browned. Cool on wire rack.
Reduce oven temperature to 350°.
In food processor, combine tofu, sugar and vanilla. Process until well blended and very smooth. Pour mixture onto cooled crust and spread evenly to cover entire crust. Bake 30 minutes or until filling is set. Cool on wire rack. Cut partially thawed strawberries into 1/4-inch slices. Be sure to include strawberries from the Harvest Berries Mix.
Arrange strawberry slices in a circular pattern starting at the rim of the cooked tart (points out) and working your way towards the center. In center of tart, mound the berry mix.
For glaze: blend the currant jelly and ginger and heat in microwave 20-30 seconds. Use pastry brush to glaze the fruits. Chill 1 to 2 hours to set. Serves 8.
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