Berry Cream Tart

Berry Cream Tart Recipe
Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
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.


Makes 6 servings

Recipe from

Coastal Living

Recipe Time

Prep: 15 Minutes
Cook: 12 Minutes
Cool: 30 Minutes
Chill: 2 Hours


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)


1. Bake pie crust in a 4- x 14-inch tart pan according to package directions until golden; cool completely on wire rack.

2. 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.

Julia Rutland,

Coastal Living

July 2011
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