Celebrate the warm sunny days with this Strawberry Lime Tart.

Strawberry Lime Tart

Crust:

2 cups flour

1/2 cup plus 2 1/2 Tablespoons cold butter, cut into chunks

1/2 tsp. salt

about 1/3 cup ice water

 

Lime Filling:

3/4 cup fresh lime juice

1 lb. cream cheese, room temperature

1 can sweetened condensed milk

zest from 2 limes, divided

1 cup sour cream

1/4 cup powdered sugar

2 quarts strawberries, hulled

Seedless raspberry jam

1/4 cup chopped white chocolate

 

Crust:

Preheat oven to 350 degrees. In a bowl of a food processor fitted with a metal blade add the flour, salt and pulse a couple of times to combine. Add the cold butter chunks and pulse again until mixture resembles coarse crumbs. Pulse in ice water and continue to pulse until dough begins to form. Remove dough and wrap in plastic wrap. Refrigerate 30 minute. Remove from refrigerator and roll out to fit a 10×2 inch tart pan with removable bottom. Place back in the refrigerator for 30 minutes. Remove once again from the refrigerator and prick the bottom and sides and blind bake the crust until golden. Remove from oven; sprinkle with chopped white chocolate. Using a pastry brush , spread the chocolate evenly on the sides and bottom of crust. Allow to cool completely.

Filling:

Reserve enough whole strawberries to completely cover the top of the finished tart. Slice the remaining strawberries and evenly cover the bottom of the cool chocolate covered tart shell. Set aside.

In a bowl of a food processor fitted with a metal blade add the condensed milk, lime juice, room temperature cream cheese and zest from 1 lime. Process until smooth. Pour into crust with strawberries and spread evenly. In a small bowl combine the sour cream and powdered sugar; spread evenly over the top of the lime filling. Place in refrigerator to firm up slightly.

Place the whole strawberries over the top of the tart. Place a small amount of seedless raspberry jam in a small bowl; add a touch of water and heat in microwave enough to create a syrup. Using a pastry brush , gently brush the syrup on each of the strawberries to create the glaze. Sprinkle lime zest over the top. Refrigerate until firm. Remove from tart pan and slice when firm.

Blackberry Cheesecake- What a way to use blackberries!

For the ultimate cheesecake eating experience, always eat your cheesecake at room temperature.

Blackberry Cheesecake

Softened butter to coat 9×3 pan with removable bottom.

3 1/2 lbs. room temperature cream cheese

2 1/4 cups granulated sugar

1/2 cup flour

1 cup sour cream, room temperature

1 1/2 tsp. vanilla

5 eggs, room temperature

1 quart blackberries

seedless blackberry jam

Powdered sugar for garnish

Preheat oven to 350 degrees.

Make a collar from parchment paper that extends 4 inches above the edge of the pan to fit inside the butter 9×3 pan with removable bottom, wrap the outside of pan with foil and have a roasting pan large enough to fit the cake pan inside.

In a bowl of a stand mixer fitted with paddle attachment, beat gently the cream cheese until fluffy, scraping down sides as needed. In a separate bowl whisk together the sugar and flour. On low speed add the flour mixture and combine until smooth. Add the sour cream and vanilla; mix until smooth. Add eggs, one a a time until each is combined into mixture. Be careful not to overmix.

Pour the mixture into a prepared pan and spread evenly. Give the pan a rap on the counter to remove any air bubble. Place in roasting pan and then into the oven. Add boiling water to the roasting pan until it’s half way up the sides of the cheesecake pan. Bake 45 minutes; reduce temperature to 325 degrees and continue baking until cake is set but still slightly wobbly in the center about 3 inches in, about 30 more minutes. Turn off oven and place a wooden spoon in the door to make it ajar. Leave cake in oven at least 1 hour. Transfer the cake to a wire rack; let cool completely. Refrigerate , uncovered overnight. Before unmolding, run a thin knife carefully around the edge. Press bottom up and place on serving plate. Gently peel off the parchment paper from the sides.

Spread a layer of seedless blackberry jam over the top. Place berries on top of jam and garnish with sprinkling of powdered sugar.