Berry Coulis Cheese Tart - cooking recipe

Ingredients

None None FOR THE BERRY COULIS
1 cup frozen mixed berries, thawed
1/4 cup lemon juice
2 tbsp powdered sugar
None None FOR THE TART
8 oz graham crackers
8 tbsp (1 stick) butter, melted
2 tsp finely grated lemon peel
1 tsp unflavored gelatin
1 pkg (8 oz) cream cheese, at room temperature
1 can (14 oz) sweetened condensed milk
2 tbsp lemon juice

Preparation

Grease a 9-inch round tart pan with removable bottom. For the berry coulis, blend or process all ingredients until smooth.
Process the graham crackers until mixture resembles fine breadcrumbs. Add the butter and lemon peel and process until combined. Press the crumb mixture evenly over the bottom and three-quarters of the way up the side of the prepared pan. Cover and refrigerate for about 30 mins or until firm.
Sprinkle the gelatin over 2 tbsp water in a small heatproof bowl. Stand the bowl in a small saucepan of simmering water. Stir until the gelatin dissolves; cool for 5 mins.
Meanwhile, blend or process the cream cheese, milk and lemon juice until smooth.
Stir the gelatin into the cream cheese mixture. Pour into the crust. Drizzle with 2 tbsp of the berry coulis. Using a skewer, gently swirl the coulis into the cream cheese mixture for a marbled effect. Cover and refrigerate for 4 hours or overnight. Refrigerate the remaining coulis, covered, until ready to serve.
Serve the tart with the remaining coulis.