White Chocolate, Lager Beer and Blackberry Tart | NBWA: America's Beer Distributors
 

Serves 8

Crust:
1 cup plus 2 TBLS all-purpose flour
¼ tsp salt
¼ tsp baking soda
1 tsp sugar
½ cup chopped pecans or almonds
6 TBLS butter, chilled and diced into small cubes

Tart Filling:
1 cup white chocolate chips
1 package (8 oz) cream cheese
¾ cup heavy whipping cream

Tart Topping:
1 bottle (12 oz) Lager Beer
4 cups frozen blackberries, thawed
6 TBLS sugar
2 TBLS cornstarch

Preheat oven to 350 F. In bowl of food processor, prepare crust by combining flour, salt, baking soda, sugar, chopped nuts and butter. Process using off/ on switch until ingredients are mixed and crumbly. Press mixture to bottom and up sides of 10-inch tart pan with removable bottom. Place in oven and bake until lightly browned, about eighteen minutes. Remove from oven and set aside to cool.

While crust is baking, prepare filling by melting white chocolate chips on stove top or in microwave. Stir well; set aside to cool. Place cream cheese in medium bowl; beat with electric mixer for one minute. Gradually add whipping cream and continue beating until thick and fluffy, about three minutes more. Add melted chocolate and beat one minute on low speed to mix well. Spread chocolate mixture into prepared tart crust. Chill.

To prepare topping, pour Lager Beer into heavy saucepan over medium heat. Add two cups of blackberries and bring to boil. Boil five minutes. Using back of wooden spoon, mash berries. Remove from heat and pour through sieve, pressing berries with back of spoon to remove all liquid. Return juice to saucepan. Add sugar and cornstarch to juice mixture and cook over medium-low heat until thickened, about four minutes. Remove from heat and cool slightly. Stir in remaining berries. Chill mixture until serving time.

To serve, cut tart into eight wedges and place on plates. Top each with berry mixture.

Nutrition Information, Per Serving:
590 calories; 40 g fat; 22 g saturated fat; 53 g carbohydrate
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