Triple Berry Tart

Recipe adapted from: http://www.greenereating.com/2009/03/blackberry-tart.html

I posted about the Blackberry Tart linked above a few months ago. While we really enjoyed it, I thought I could make it even better by adjusting the crust to filling ratio and adding some other berries. Some of you know that I love Razzleberry Pie, so I figured making this tart using more berries may make it more like the Razzleberry pie and we love the result. I made it for Thanksgiving and again for the ward Christmas party. I have only made it using fresh berries, but the original recipe says that frozen works too.

Crust

3 c. walnuts

1 1/2 c. dates

Filling

5 c. fresh or frozen blackberries*
2 c. fresh or frozen blueberries*
2 c. fresh or frozen raspberries*

5  Tbsp. honey

2 1/2 Tbsp. arrowroot or cornstarch

3 Tbsp. water, or juice from frozen berries

• Combine walnuts and pitted dates in a food processor or blender. I used my Blendtec Twister Jar and did 1/3 at a time.
• Process until well mixed and ground, but not smooth (about 30 seconds- it should be a course texture when done).
• Press into a 9 - 10 inch tart pan or springform.  Set in fridge while making filling.
• Place 3 c. of the berries along with cornstarch and water (or juice) in a blender.
• Blend into a puree.
• Place in a small saucepan along with honey and cook puree over medium heat, stirring constantly for about 4-5 minutes.  It should lose its cloudiness and thicken.
• When it thickens and the cloudiness is gone, remove from heat. Cool slightly.
• Mix with the rest of the berries and fill tart shell.  
• Refrigerate for at least 3 hours.  Make sure it's covered so it doesn't pick up moisture from the refrigerator.

*If you are using frozen berries, make sure they are completely thawed.  If not, they will dilute the filling and make it runny.  

**You may need to process crust in 2 - 3 batches so it doesn't get too smooth (you should not process more than 40 seconds for each batch).  If it's over processed the crust will end up pasty, if it's not quite ground enough it won't hold together.

As a bonus, it is a great source of Omega 3 fatty acids.  It is also very high in manganese, copper, fiber, and vitamin C and has tons of antioxidants!