Lemon Tart with Kiwi and Fresh Berries

My brother worked as a cook at a local restaurant and found his love for making good food. He made this tart not long before he left to serve a church mission in Ukraine.  We hope he makes another one as soon as he gets home.

Lemon Tart with Kiwi and Fresh Berries from Dierbergs.com
"This creamy lemon tart is a show-stopper. Make it the day before guests arrive, then top with fruit just before serving."- Dierbergs Grocery and School of Cooking

Ingredients

My brother and his lemon tart

Crust
1 1/4 cups Dierbergs flour
1/3 cup Dierbergs powdered sugar
1 teaspoon vanilla or almond extract
1/2 cup Dierbergs butter, melted

Filling
3/4 cup Dierbergs granulated sugar
1/4 cup cornstarch
3/4 cup water
1 tablespoon Dierbergs butter
1 tablespoon grated lemon peel
1/4 cup fresh lemon juice
5 large Dierbergs egg yolks
1 package (3 ounces) cream cheese, cubed and softened
3 kiwi fruit, peeled and thinly sliced
1 1/2 cups fresh berries (blueberries, blackberries, raspberries)
Dierbergs powdered sugar

For crust:
In large bowl, stir together flour, powdered sugar, and vanilla until well mixed. Stir in melted butter until well combined. Press crust into bottom and up sides of 9-inch tart pan with removable bottom. Pierce bottom of crust with fork. Bake in 350°F. oven until light golden brown, about 20 to 25 minutes. Cool completely on wire rack.

For filling:
In large microwave-safe bowl, whisk together granulated sugar and cornstarch. Gradually whisk in water. Microwave (high) for 3 minutes, stirring every minute, until sugar dissolves and mixture thickens. Add butter, lemon peel, and juice; stir until well mixed. In medium bowl, whisk egg yolks until well blended; slowly whisk in some of the hot sugar mixture. Whisk egg mixture back into hot sugar mixture. Microwave (high) until mixture comes to a boil and coats back of spoon, about 1 minute. Whisk in cream cheese. Spread filling in prepared tart crust. Cover and chill several hours or overnight.

To serve: Arrange kiwi slices around outside edge of tart. In medium bowl, gently combine berries. Arrange berries in center of tart. Remove ring from pan and cut into wedges. Dust with powdered sugar just before serving.

Makes 8 servings

Strawberry Cheesecake Cupcakes

Dr. C told me that for his birthday he wanted to keep it simple.  I still wanted "simple" to be "special" so when I saw these cupcakes on Joylicious and The Girl Who Ate Everything, we had to try them out.

I've modifided the recipe a bit, simply because it made too much crust and too much frosting.  Other than that, this was pretty tastey!

Strawberry Cheesecake Cupcakes

Source: adapted from Joylicious/The Girl Who Ate Everything

Graham Cracker Crust:

1 sleeve of graham cracker crumbs (about 9 whole crackers)

4 Tablespoons butter, room temperature
1 Tablespoon of sugar

 Cupcakes:
1 1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
12 Tablespoons unsalted butter, room temperature
1 cup + 2 Tablespoons sugar
1 teaspoon vanilla extract
1/2 cup sour cream
4 large egg whites
2 cups fresh strawberries, hulled and coarsely chopped (and more for garnish)

Preheat oven to 350 degrees and line 16-18 muffin tins with cupcake liners.  Mix graham cracker crumbs with butter and sugar using a food processor.  Sprinkle about 1 tablespoon of the crushed graham cracker into the bottom of each prepared muffin tin.  Press down using fingers and bake for 3-5 minutes or until slightly browned.  Remove immediately from oven and set aside to cool.

In a medium bowl beat the egg whites until stiff, glossy peaks appear, about 3-4 minutes, be careful not to overbeat. Set aside.
In a small bowl, mix together the flour, baking powder and salt. Set aside.

Cream Cheese Frosting

1 (8 ounce) packets of cream cheese

In a large bowl, cream together butter and sugar until light and fluffy.  Then add the vanilla and beat on a low-speed. Next, add half the flour mixture until incorporated.  Then mix in the sour cream. Add remaining flour and mix until just blended.

Gently fold 1/3 of the egg into the batter until combined, do not over mix the egg whites or the cake will fall flat. Add remaining egg and fold in the chopped strawberries.

Fill each muffin tin about 3/4 of the way and bake for about 20 minutes depending on your oven. You can test to see if they are done by sticking a toothpick through the center, if it comes out clean, they are done.

1 sticks of unsalted butter (8 Tablespoons)
1 3/4 cups + 2 Tablespoons powdered sugar, sifted
1/2 tsp vanilla extract

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.

Add the sugar slowly in small batches, beating on low speed until incorporated.

Once all sugar has been added, increase the speed to high and mix until light and fluffy. Refrigerate for 1 hour.  When ready to serve, spread icing on cupcakes or use a pastry bag with a star tip. Garnish with freshly cut strawberries and graham cracker crumbs and refrigerate until ready to serve. 

Berry & Spice Syrup

At our house, when you ask Fearless the days of the week, he'll tell you: Monday, Tuesday, Wednesday, Thursday, Friday, Pancake Day, Sunday.

This Pancake Day, we were out of our usual maple syrup, so I made this sauce instead.  T-Man told me that from now on, we should skip the maple, and just make this stuff every week. 

I think he might be right.

This would taste great over french toast or maybe even angel food cake too.

Berry & Spice Sauce

1/2 cup sugar
1 Tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup water
2 cups fresh or frozen mixed berries (I used a frozen mixture of blueberries, raspberries, strawberries, and blackberries)

In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg.  Gradually stir in water until smooth.  Bring to a boil; cook and stir for 1 minute or until thickened.  Stir in berries; return to a boil.  Reduce heat; cook and stir for 5 minutes.  Serve warm.

(Modified from allrecipes.com)