Categories: Pies, Ceideburg 
      Yield: 6 servings 
  
           Stephen Ceideburg 
 
-----------------------------------CRUST----------------------------------- 
    1/3 c  All-purpose flour 
    1/2 ts Salt 
    1/2 c  Butter-flavored shortening 
      3 tb Ice water 
 
----------------------------CREAM CHEESE FILLING---------------------------- 
      8 oz Cream cheese, softened 
    1/4 c  Sweetened condensed milk 
      2 tb Sifted powdered sugar 
      1 tb Fresh lemon juice 
    1/4 c  White chocolate chips 
    1/4 c  Walnuts 
 
-------------------------------FRUIT FILLING------------------------------- 
     16 oz Frozen blackberries, thawed 
           -and drained 
    1/2 c  Granulated sugar 
      3 tb Cornstarch 
      2 tb Boysenberry syrup 
      1 ts Butter or margarine 
    1/2 ts Fresh lemon juice 
    1/8 ts Salt 
 
----------------------------------TOPPING---------------------------------- 
    1/2 c  Finely ground walnuts 
 
----------------------------------GARNISH---------------------------------- 
  1 1/2 c  Sifted powdered sugar 
      2 tb Butter-flavored shortening 
    1/2 ts Vanilla 
    1/2 ts Butter flavoring 
      3    To 4 tablespoons whipping 
           -cream 
  
  To make crust: Preheat oven to 425 degrees. Combine flour and salt in 
  medium bowl. Cut in shortening using pastry blender or 2 knives until 
  all flour is blended in to form pea sized chunks. 
  Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork 
  until dough will form a ball. Press between hands to form 5- to 
  6-inch "pancake." 
  Flour rolling surface and rolling pin lightly. Roll dough into 
  circle. Trim 1 inch larger than upside-down 9-inch tart pan with 
  removable sizes. Loosen dough carefully. Fold into quarters. Flour 
  tart pan lightly. Unfold dough and press into tart pan. Trim edge 
  even with top of rim. Prick bottom and sides thoroughly with fork 50 
  times to prevent shrinkage. Cover edge with double layer of foil to 
  prevent over browning. 
  Bake 10 to 15 minutes or until lightly browned. Cool to room 
  temperature. 
  To make cream cheese filling: Combine cream cheese, condensed milk, 
  powdered sugar and lemon juice in small bowl. Beat at low speed of 
  electric mixer until creamy. Place white chocolate chips and nuts in 
  food processor work bowl. Process until finely chopped. Blend into 
  cheese mixture. Spread in bottom of cooled baked tart shell. 
  To make fruit filling: Combine blackberries, sugar, cornstarch and 
  boysenberry syrup in medium saucepan. Cook and stir on medium heat 
  until mixture is thickened and clear. Remove from heat. Stir in 
  butter, lemon juice and salt. Transfer to bowl. Cool to room 
  temperature. Spoon over cheese filling. 
  To make topping: Sprinkle nuts over fruit filling in lattice fashion. 
  To garnish: Combine powdered sugar, shortening, vanilla, butter 
  flavoring and 3 tablespoons cream in medium bowl. Beat until smooth, 
  adding more cream, if needed, for desired consistency. Spoon into 
  decorator bag fitted with desired tip. Form decorative border around 
  edge of tart. 
  Refrigerate 1 to 2 hours. Remove rim. Cut into servings. Refrigerate 
  leftovers. 
  Notes: Use 9-inch pie plate if tart pan is unavailable. 
  If tart is refrigerated longer than 2 hours, let stand at room 
  temperature for a few minutes before serving. 
  Makes 6 to 8 servings.