Creamy Lemon Berry Tart
Estimated Times: Preparation - 20 min
Cooling Time - 2 hrs refrigerating or can be frozen
Yields - 8 servings
1/4 cup seedless red raspberry jam
1 package (150 g)of shortbread (such as Walker's or about 12 cookies)
1 cup of graham cracker crumbs
3 tbsp melted butter
1.5 cups fresh raspberries or blackberries, divided
5 ozs. cream cheese, softened
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 pkg (about 3.4 oz. each) lemon instant pudding
1 cup lemon curd
Grated peel of 1 lemon
1 container (8 oz.) frozen whipped topping, thawed, divided (could use whipped cream if desired)
Additional grated lemon peel (optional)
In food processor, pulse 150 g of short bread cookies (like Walker's - I found lemon shortbread cookies from Australia that were delcious) and 1 cup graham cracker wafer crumbs with 3 tbsp melted butter.
Press into 8 or 9 inch springform pan. Press crumbs up the side (about an inch).
Bake in oven for 10 minutes at 350 degrees. Cool completely.
Spread raspberry jam over bottom of crust. Place 3/4 cup raspberries over jam.
Beat cream cheese in large mixer bowl until creamy. Gradually add evaporated milk, pudding mix, lemon curd and lemon peel. Beat for 2 minutes on medium speed until well blended. Gently stir in half of whipped topping. Spoon into crust; top with remaining whipped topping.
Refrigerate for 2 hours or until set. Garnish with remaining berries and additional lemon zest, if desired, just before serving.
Note: This freezes well, though I recommend not putting on whipped cream or topping. Let sit for 20-30 minutes before serving. Add whipped cream before serving or leave off and just add a few extra berries.