Berry Tart Recipe
1st Place, Great Baking Bonanza, Nebraska State Fair
Kathleen Lodl Of Lincoln
1 Cup Flour
1/4 Cup Confectioners' Sugar
1/2 Cup Cold Butter
1/2 Cup Chopped Pecans
1 Package (8 oz.) Cream Cheese
1 Can Eagle Brand Sweetened Condensed Milk
2 Tablespoons Cornstarch
1/2 Cup Sugar
1/2 Cup Water
20 Oz. Wild Berry Mix (Strawberries, Blueberries, Raspberries)
Combine flour and confectioners' sugar. Cut in butter till crumbly. Stir in pecans. Press into an un-greased 9-inch springform pan. Bake at 350 degrees for 12-14 minutes.
While crust is baking, beat cream cheese, egg, and Eagle Brand Milk until smooth. Pour over crust and bake 8-10 minutes longer.
In a saucepan, combine cornstarch, sugar and water. Bring to a boil; cook for 2 minutes. Add blueberries, strawberries, and raspberries. Cook for 3 minutes or until thickened. Cool, spread over Eagle Brand Milk Layer.
Note: Fresh or Frozen berries can be used.