Sunday morning I awoke to a quiet, sunshiny world, already warm and sultry. I donned a favorite sundress and headed out through the dewy grass to the blackberry bushes on the creek bank. They were absolutely dripping with berries, like clusters of jewels against the tangle of vines and prickles.
In no time at all I had a bowl full of ripe berries, juicy and fragrant in the warm morning air. I knew just what I wanted to do with them.
My brother and sis-in-law were visiting so I decided a Blackberry Vanilla Tart with a Maple Crust was in order. I thought it would go rather splendidly with Mum’s scrumptious Roast Chicken Dinner and Sunday afternoon movies. In the process of making it I learned something: frozen cream cheese that has been thawed does NOT work as well as refrigerated cream cheese that has been softened. Something happens to the texture rendering it a tad grainy. It tasted dandy but next time I’m using softened, not thawed, cream cheese.
Oh! I forgot to tell you about my new guest post up at TheTravelBelles. It’s all about a charming little place in Greece called Mouse Island. Click here to read and leave a comment if you like. 🙂
How has your week been? Any unexpected happinesses along the way? 🙂
Blackberry Vanilla Tart with Maple Crust
2 cups fresh blackberries
1 package cream cheese, softened
1/2 cup coconut milk
2 Tbsp maple syrup
1 tsp vanilla extract
For the Crust:
1 cup whole grain flour
1 Tbsp sugar
1/2 tsp salt
1 tsp maple extract
1/2 cup butter, melted
- Preheat oven to 375 F.
- Blend cream cheese, coconut milk, maple syrup and maple extract until smooth. Set aside but do not chill.
- Mix all crust ingredients, add a little flour if too soft. Press evenly into 9-inch tart pan and bake for 20-25 minutes until crust is golden brown.
- Let crust cool, then spread cream mixture in the bottom and top with fruit. Chill until ready to serve.