Black & Blue Raspberry Tart Recipe

Name: Black & Blue Raspberry Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 refrigerated unbaked pie crust; 1/2 cup fresh blueberries; 1/3 cup fresh blackberries; 1/3 cup fresh raspberries; 3/4 cup cran-raspberry juice; 1 (1/4-ounce) envelope unflavored gelatin; 3/4 cup sugar; 2 Land O Lakes Eggs, slightly beaten; 1/4 cup Land O Lakes Butter, softened; 1 (8-ounce) package cream cheese, softened; 1/4 cup Land O Lakes Heavy Whipping Cream; 1/4 cup orange-flavored liqueur or orange juice; 2 tablespoons firmly packed brown sugar; 2 tablespoons orange juice; 1 cup sour cream; 1 to 2 teaspoons freshly grated orange zest; Fresh berries, if desired; Mint leaves, if desired

Servings: persons

1 refrigerated unbaked pie crust
1/2 cup fresh blueberries
1/3 cup fresh blackberries
1/3 cup fresh raspberries
3/4 cup cran-raspberry juice
1 (1/4-ounce) envelope unflavored gelatin
3/4 cup sugar
2 Land O Lakes Eggs, slightly beaten
1/4 cup Land O Lakes Butter, softened
1 (8-ounce) package cream cheese, softened
1/4 cup Land O Lakes Heavy Whipping Cream
1/4 cup orange-flavored liqueur or orange juice
2 tablespoons firmly packed brown sugar
2 tablespoons orange juice
1 cup sour cream
1 to 2 teaspoons freshly grated orange zest
Fresh berries, if desired
Mint leaves, if desired

1
Heat oven to 450F.
2
Press crust onto bottom and up sides of 11-inch tart pan with removable bottom.
3
Bake 9-11 minutes or until lightly browned.
4
Combine blueberries, blackberries, raspberries and cran-raspberry juice in 5-cup blender container.
5
Cover; blend at high speed until pureed.
6
Place into 2-quart saucepan.
7
Sprinkle with gelatin; let stand 5 minutes to soften.
8
Add sugar and eggs to juice mixture.
9
Cook over medium heat, stirring constantly, 8-9 minutes or until mixture just comes to a boil.
10
(Do not boil.)
11
Set aside.
12
Combine butter and cream cheese in bowl.
13
Beat at medium speed, gradually adding hot fruit mixture and scraping bowl often until well mixed.
14
Refrigerate 45 minutes or until cool.
15
Beat whipping cream in bowl at high speed until stiff peaks form.
16
Gently stir into fruit mixture.
17
Pour into prepared crust.
18
Cover; refrigerate 3 to 4 hours or until firm.
19
Place liqueur, brown sugar and orange juice into bowl; stir until sugar is dissolved.
20
Stir in 1 cup sour cream and orange zest with whisk.
21
Cover; refrigerate at least 30 minutes.
22
Serve sauce over individual servings; garnish with fresh berries and mint leaves.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 refrigerated unbaked pie crust, 1/2 cup fresh blueberries, 1/3 cup fresh blackberries, 1/3 cup fresh raspberries, and more.

Yes, Black & Blue Raspberry Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black & Blue Raspberry Tart

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