Berry Tart Recipe

1st Place, Great Baking Bonanza, Nebraska State Fair

Kathleen Lodl Of Lincoln

Crust:

1 Cup Flour

1/4 Cup Confectioners' Sugar

1/2 Cup Cold Butter

1/2 Cup Chopped Pecans

Middle Layer:

1 Package (8 oz.) Cream Cheese

1 Egg

1 Can Eagle Brand Sweetened Condensed Milk

Top Layer:

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.