White Chocolate Blackberry Cranberry Cream Bars

By vealam

Ingredients

• For the Tart Crust:
• 1 Large Egg Yolk
• 1 Tablespoon Heavy Cream
• 1/4 Teaspoon Vanilla
• 1 1/4 Cups Flour
• 2/3 Cup Powdered
• 1/4 Teaspoon Salt
• 8 Tablespoons Cold Butter, Cut in cubes
• For the Berries:
• 1 Cup Frozen Blackberries
• 2 Cups Cranberries
• 3/4 Cup Sugar
• 1/2 Cup Orange Juice
• 1 Heaping Tablespoon Flour
• For the Filling:
• 8 Ounces Vermont Creamery Creme Fraiche
• 3 Large Eggs, plus 1 Egg Yolk, lightly whisked
• 2 Cups Sugar
• 3/4 Cup Flour
• 1 Tablespoon Orange Juice
• 1/2 Teaspoon Vanilla
• For the Topping:
• 1/2 Cup Flour
• 2 Tablespoons Sugar
• 1 Tablespoon Brown Sugar
• 1/4 Cup Butter, cold and cut in cubes
• 1 Cup White Chocolate Chips
• For Garnish (Optional):
• 1 Cup Cranberries
• 1/4 Cup Sugar
• 1/4 Cup Water
• Additional 1/3 Cup Sugar
• 1 Cup White Chocolate

Details

Servings 9
Preparation time 120mins
Cooking time 165mins
Adapted from ohsweetbasil.com

Preparation

Step 1

For the Tart:
In a small bowl, whisk together the egg yolk, cream and vanilla.
In a food processor, add the flour, powdered sugar, and salt. Add the butter and pulse a few times until it resembles coarse sand. With the machine on, pour in the egg mixture and continue to run the machine until the dough begins to come together.
Create a flat disc with the dough and wrap in saran wrap. Place in the fridge for 1 hour.
Heat the oven to 400 degrees.
Place parchment paper in an 8x9" baking dish and press the dough across the bottom. Prick all over with a fork. Bake for 10-12 minutes. Remove from the oven to cool while you proceed with the bars.

For the Berries:
In a medium saucepan over medium heat add the blackberries, cranberries, sugar, orange juice and flour. Stir everything together and bring to a boil. Turn down to a simmer and allow to cook for about 10 minutes or until the cranberries have burst and the mixture is beginning to thicken.
Place in a strainer bowl to release any excess juice so the bars will set up, and put in the fridge to cool.
Turn the oven down to 350.
Begin the filling by whisking together the creme fraiche, eggs, egg yolk, sugar, flour, orange juice and vanilla. Pour onto the baked tart crust.
Remove the berry mixture from the fridge and scoop large spoonfuls over the creme fraiche and then use a spatula to swirl everything together.
Bake at 350 for 30 minutes.
Remove from the oven and cover with the streusel topping. Bake for an additional 15-20 minutes or until the top is beginning to turn golden. The center will still be a little jiggly. Remove from the oven.
Allow the bars to cool for 30 minutes then place in the fridge for at least 4 hours to set up.
For serving, melt the white chocolate at 15 second intervals, stirring each time. Drizzle over the bars and sprinkle with sugared berries.

For the Sugared Berries:
In a small saucepan over medium heat, cook the water and sugar until the sugar has dissolved. Add the cranberries and toss to coat. Spread over a cooling rack for 1 hour.
Place the cranberries in a bowl with the ⅓ cup sugar and toss to coat. Serve over the bars.