Creamy Lemon Berry Tart

Creamy Lemon Berry Tart


Estimated Times: Preparation - 20 min
Cooling Time - 2 hrs refrigerating or can be frozen
Yields - 8 servings

Ingredients

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)

Directions

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.

Tart Filling

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.