Berry Treasure Recipes

Steps:

• Preheat oven to 450°F
• Rinse and drain all berries.
• Turn into large bowl and set aside.
• Butter bottom of 9 inch tart pan with removable bottom.
• Line with piecrust.
• Prick crust several times with fork.
• Place in freezer for 5 to 10 minutes to firm up the shell.
• Bake until golden and crisp, about 10 minutes.
• Cool on rack. (Note: you can prepare the tart shell a day ahead, if you wish.).
• Measure sugar and cornstarch into medium saucepan and stir.
• Gradually stir in orange and lemon juices.
• Cook and stir over medium-high heat until glaze boils and thickens, about 1 minute.
• Remove from heat and stir in liqueur or syrup.
• Pour glaze over berries.
• Gently stir to coat.
• Turn into tart shell.
• Refrigerate at least 10 minutes or up to 6 hours before serving.
• *Note: You can use any combination of berries you wish - you'll need a total of 3 cups to 3-1/2 cups.

Steps:

• Beat the cream cheese, heavy cream, sugar and vanilla in a bowl with a mixer until light and fluffy, about 3 minutes.
• Spoon 1/4 cup chocolate-hazelnut spread each into two 12-ounce glass or plastic jars and smooth to make an even layer. Divide half of the cream cheese mixture between the 2 jars, then top each with a handful of raspberries. Repeat with the remaining chocolate-hazelnut spread, cream cheese mixture and raspberries. Serve with cookies or baguette slices, or cover the jars with lids and pack them to go. (The spread can be made the night before; cover, refrigerate and return to room temperature before serving.)