Fill a tart crust with a sweet cream cheese mixture and top with fresh berries for an easy and impressive dessert that's perfect for summer entertaining.
1 refrigerated piecrust (from a 14.1-ounce package)
1/3 cup sour cream
1 (8-ounce) package cream cheese, softened
2 tablespoons fresh lemon juice
1/2 cup brown sugar
1 teaspoon vanilla extract
1/4 cup heavy whipping cream
1/2 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
Garnish: cantaloupe ribbons (cut from 1 melon wedge with vegetable peeler)
How to Make It
Bake pie crust in a 4- x 14-inch tart pan according to package directions until golden; cool completely on wire rack.
Beat sour cream and next 5 ingredients in a large bowl. Spread mixture evenly into cooled pastry shell. Arrange berries on top. Garnish, if desired. Chill 2 hours for easiest slicing.
To fit the round refrigerated pastry into a rectangular tart pan, place pastry into pan, and trim off edges. Piece together trimmings with pastry in pan to complete rectangle, and brush edges with beaten egg to seal.