Dough
- 1 cup [140 g] flour
- 1/2 cup [115 g] soft butter
- 1 cup [250 mL] really finely chopped almonds
Berry Filling
- 1/2 cup [100 g] sugar
- 1/4 cup [60 mL] cornstarch
- 1/2 cup [125 mL] water
- 4 cups [1 L] blueberries, strawberries or raspberries
Cream Cheese Topping
- 454 g [1 pound] cream cheese
- 1 cup [200 g] sugar
- 1 1/4 cups [310 mL] heavy cream [35% m.s.g.]
- Almonds [to decorate]
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- Preheat oven to 350°F [180°C].
- Mix together all dough ingredients [flour, butter and finely chopped almonds].
- Press mixture into a 13 x 9-inch [33 x 23-cm] cake pan.
- Bake dough over bottom rack of preheated oven, for 20 minutes; leave to cool.
- Meanwhile, into a saucepan, mix together all berry filling ingredients [sugar, cornstarch, water and berries].
- Cook over low heat until thickened.
- Leave to cool.
Cream Cheese Topping
- Well mix together cream cheese and sugar.
- Whip cream; using a spatula, fold whipped cream into cream cheese mixture.
Assembling
- Spread cooled berry mixture over cooled pastry.
- Cover with cream cheese topping.
- Decorate with a few almonds.
- Keep refrigerated.
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