sunday suppers (blackberry tart)

Tonight’s sunday suppers is brought to you by a dessert. It is what I make my mom every year for Mother’s day and her birthday. It’s called fresh blackberry tart but it’s kind of a cheesecake too.  So I call it a blackberry cheesecake tart.

I have been making this dessert for years and years. It came from Cooking Light magazine and can be made “light” or “full fat” so to speak. I make it with regular ingredients and not fat-free ingredients.

I use a pre-made graham cracker crust. One year I did a taste test and made a mini graham cracker crust tart and a mini pie dough tart. The graham cracker crust won but everybody liked the pie dough crust too. The graham cracker crust gave the tart a little more flavor. Or actually I should say it brought out the flavors of the tart more than the regular pie dough tart.

It’s such an easy recipe. Take all the ingredients and throw them in the blender. Line the crust with blackberries and then pour the blended ingredients over the top of the blackberries and bake.

I bought enough ingredients to make a tart for me and Mikey. But then I was told to eat gluten free so that idea was shot to shit. My waist line will thank me. My tastebuds on the other hand hate me.

Blackberry cheesecake tart
8 oz cream cheese
1 egg
1/3 cup sugar
1 Tbl lemon juice
1 tsp vanilla extract
1/2 cup sour cream
1 tsp cornstarch
6 oz fresh blackberries
1 9-inch oven ready graham cracker crust
Preheat oven to 325 degrees
Place first 7 ingredients in a blender (you could also use a food processor or hand mixer). Blend until smooth. Arrange blackberries evenly in crust. Pour cream cheese mixture over top. Bake for 25 to 30 minutes. Cool on a rack. Keep refrigerated.

I had a pic of a slice of the tart so you could see how pretty it is. I took it the last time I made it because I didn’t want to slice into the tart I was giving my mom. Needless to say, I can’t find the picture. It’s lost somewhere in a file folder in my computer or on one of 3 scan disks with all of my pictures from 3 different cameras I’ve used over the past year. Oh well, trust me it’s delicious and looks pretty too. Happy Mother’s day!