Jamie Oliver Mixed Berries Cream Cheese Tart I Made It

Jamie Oliver Mixed Berries Cream Cheese Tart

pointsevenout 10 years ago

Recipe by Ahmed1: Jamie Oliver Mixed Berries Cream Cheese Tart
Picked up 3c of blackberries from the local farmers market and found this recipe.
Butchered it a little but still turned up well.
Used Graham Cracker Pie Crust instead of the chocolate sable pie shell. No vanilla beans; used 2tsp vanilla extract.
Used, room temperature, cream cheese.
Had more than the required berries so I ground some up in the cream cheese mixture, which gave the tart a purple hue. And dotted the top with the remaining berries.
Finally, my picture posting ability is curtailed. Did some software changes trying to speed up video downloads, with the USB port reading as a casualty.
It's a good tart with not too much sugar. Goes together quickly.

Edit: Picture function fixed. Pic added to recipe.

Flag
Good4U 10 years ago said:

Yummy looking pics. I think it looks excellent with the pink/purple hue. Glad you were able to get those pics up as well. I have bookmarked this to try and I will probably use a graham cracker pie crust too. Thanks for letting us know it tasted soo good:)

Flag
pointsevenout 10 years ago said:

Cream cheese, heavy cream, berries, vanilla; what's not to like!

Flag
frankieanne 10 years ago said:

That looks pretty darn tasty, pso, and I love the color. Never heard the term "single cream" though. I think I'd use cream cheese, too. I like it better than mascarpone.

Flag
Good4U 10 years ago said:

Yes I would be using cream cheese too! Marscapone cheese costs an arm and a leg here like ten or twelve bucks for a small tub of it. Frankie I think I will use Half & Half cream that I always have for my coffee it is about 10% cream.

Flag
pointsevenout 10 years ago said:

Single and Double Cream are European terms.
Double cream is heavy whipping cream.
The next step down is regular cream.
The next step down is light cream.
The next step down is single cream.
The next step down is half and half.
All of these have a ballpark butterfat percentage.
Single cream is somewhere between half and half and light cream, generally not available in the United States. I just went ahead and used heavy cream.
Guess I could have used regular cream but the best buy in my store was the heavy cream.
The knit-picker says to use a combo of regular cream and half and half to be true to the recipe but you'll have a half carton of half and half and regular cream left over.

Flag
frankieanne 10 years ago said:

Oh, thank you, pso. I was going to Google all of that. Thank you for putting that here! Its very helpful.

Flag
mommyluvs2cook 10 years ago said:

Good research pso!!
That looks so pretty! Kind of a lavender...

Flag