These are great little tidbits for a party - home or catering. Just one bite (or like me, 2 bites...... 
)
![[Image: HarbingerBlackBerry2.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/2010%20AA%20EVERYDAY%20ALBUM/HarbingerBlackBerry2.jpg)
For the winery last night we placed one on each napkin for handing out and this worked perfectly. Gave out about 40 recipes also, they were all gone - recipes and goodies.
Blackberry Supremes
Tarts:
15 oz pkg. piecrust
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Filling:
1/3 cup cold water
2 Tbs cornstarch
1/2 cup sugar
2 Tbs unsalted butter, cut in pieces
pinch of kosher salt
1 pint blackberries
1 Tbs crème de Cassis
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Garnish:
3 oz cream cheese
2 Tbs butter, softened
1 tsp vanilla
1 cup powdered sugar
Tarts:
Unfold piecrusts; press out fold lines on a lightly floured surface. Cut piecrusts with a 2 1/2 inch star-shaped cutter and fit into lightly greases miniature muffin pans.
Bake at 380°F for 4 minutes; rotate pans in oven and continue baking 4 more minutes. Let rest in pans 5 minutes then turn out on a cooking rack.
Filling:
In a heavy saucepan, whisk together the cold water and cornstarch; add the sugar and continue whisking until sugar is incorporated. Add the butter pieces, salt and blackberries and bring to a boil over moderate heat. When mixture begins to thicken, turn the heat to low and whisk continuously for 1 minute. Remove from heat and add the crème de cassis. Allow the mixture to cool and use to fill the tarts.
If you prefer a smoother filling (which makes it easier to pipe into the tart shells), transfer the filling to a food processor and pulse a few times to break up the berries.
Topping:
With a mixer, cream the cream cheese, butter, and vanilla; add the sugar a little at a time and keep the mixer on low to incorporate into the cream cheese mixture.
To finish the tarts:
Spoon or pipe the blackberry mixture into tart shells; pipe or dollop with cream cheese mixture. Sprinkle with addt’l powdered sugar, if desired.
Yield: Makes 20 tarts
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The tarts can be made up to 2 days ahead and the filling 1 day ahead. So, makes for a nice put together dessert at the last minute.
) For the winery last night we placed one on each napkin for handing out and this worked perfectly. Gave out about 40 recipes also, they were all gone - recipes and goodies.
Blackberry Supremes
Tarts:
15 oz pkg. piecrust
--------
Filling:
1/3 cup cold water
2 Tbs cornstarch
1/2 cup sugar
2 Tbs unsalted butter, cut in pieces
pinch of kosher salt
1 pint blackberries
1 Tbs crème de Cassis
------
Garnish:
3 oz cream cheese
2 Tbs butter, softened
1 tsp vanilla
1 cup powdered sugar
Tarts:
Unfold piecrusts; press out fold lines on a lightly floured surface. Cut piecrusts with a 2 1/2 inch star-shaped cutter and fit into lightly greases miniature muffin pans.
Bake at 380°F for 4 minutes; rotate pans in oven and continue baking 4 more minutes. Let rest in pans 5 minutes then turn out on a cooking rack.
Filling:
In a heavy saucepan, whisk together the cold water and cornstarch; add the sugar and continue whisking until sugar is incorporated. Add the butter pieces, salt and blackberries and bring to a boil over moderate heat. When mixture begins to thicken, turn the heat to low and whisk continuously for 1 minute. Remove from heat and add the crème de cassis. Allow the mixture to cool and use to fill the tarts.
If you prefer a smoother filling (which makes it easier to pipe into the tart shells), transfer the filling to a food processor and pulse a few times to break up the berries.
Topping:
With a mixer, cream the cream cheese, butter, and vanilla; add the sugar a little at a time and keep the mixer on low to incorporate into the cream cheese mixture.
To finish the tarts:
Spoon or pipe the blackberry mixture into tart shells; pipe or dollop with cream cheese mixture. Sprinkle with addt’l powdered sugar, if desired.
Yield: Makes 20 tarts
-------------
The tarts can be made up to 2 days ahead and the filling 1 day ahead. So, makes for a nice put together dessert at the last minute.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
