Well, this was ok. I wasn't totally over the moon about it. It wasn't bad one bit, just maybe not what i was expecting.
Berry Cream Tart
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.
Yield: Makes 6 servings
Recipe from
More From Coastal Living
Recipe Time
Cook Time:
Prep Time:
Cool:
30 Minutes
Chill:
2 Hours
Ingredients
- 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)
Preparation
- 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.
Note:
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.
Berry Cream Tart Recipe at a Glance
- COURSE: Desserts, Pies/Pastries
- CONVENIENCE: Entertaining, Make-Ahead
- MAIN INGREDIENT: Fruits
- COOKING METHOD: Bake
- OCCASION: Summer
- PUBLICATION: Coastal Living
More Recipes for Desserts
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Blackberry Curd Tart
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Tart Lemon Ice with Crushed Strawberries
Oxmoor House -
Brown Sugar-Cranberry Tart
Food & Wine
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