| 1 | To make crust: preheat oven to 425 degrees. |
| 2 | Combine flour and salt in medium bowl. |
| 3 | Cut in shortening using pastry blender or 2 knives until all flour is blended in to form pea sized chunks. |
| 4 | Sprinkle with water, 1 tablespoon at a time. |
| 5 | Toss lightly with fork until dough will form a ball. |
| 6 | Press between hands to form 5- to 6-inch "pancake." flour rolling surface and rolling pin lightly. |
| 7 | Roll dough into circle. |
| 8 | Trim 1 inch larger than upside-down 9-inch tart pan with removable sizes. |
| 9 | Loosen dough carefully. |
| 10 | Fold into quarters. |
| 11 | Flour tart pan lightly. |
| 12 | Unfold dough and press into tart pan. |
| 13 | Trim edge even with top of rim. |
| 14 | Prick bottom and sides thoroughly with fork 50 times to prevent shrinkage. |
| 15 | Cover edge with double layer of foil to prevent over browning. |
| 16 | Bake 10 to 15 minutes or until lightly browned. |
| 17 | Cool to room temperature. |
| 18 | To make cream cheese filling: combine cream cheese, condensed milk, powdered sugar and lemon juice in small bowl. |
| 19 | Beat at low speed of electric mixer until creamy. |
| 20 | Place white chocolate chips and nuts in food processor work bowl. |
| 21 | Process until finely chopped. |
| 22 | Blend into cheese mixture. |
| 23 | Spread in bottom of cooled baked tart shell. |
| 24 | To make fruit filling: combine blackberries, sugar, cornstarch and boysenberry syrup in medium saucepan. |
| 25 | Cook and stir on medium heat until mixture is thickened and clear. |
| 26 | Remove from heat. |
| 27 | Stir in butter, lemon juice and salt. |
| 28 | Transfer to bowl. |
| 29 | Cool to room temperature. |
| 30 | Spoon over cheese filling. |
| 31 | To make topping: sprinkle nuts over fruit filling in lattice fashion. |
| 32 | To garnish: combine powdered sugar, shortening, vanilla, butter flavoring and 3 tablespoons cream in medium bowl. |
| 33 | Beat until smooth, adding more cream, if needed, for desired consistency. |
| 34 | Spoon into decorator bag fitted with desired tip. |
| 35 | Form decorative border around edge of tart. |
| 36 | Refrigerate 1 to 2 hours. |
| 37 | Remove rim. |
| 38 | Cut into servings. |
| 39 | Refrigerate leftovers. |
| 40 | Notes: use 9-inch pie plate if tart pan is unavailable. |
| 41 | If tart is refrigerated longer than 2 hours, let stand at room temperature for a few minutes before serving. makes 6 to 8 servings |
