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 Coastal Living

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. 1. Bake pie crust in a 4- x 14-inch tart pan according to package directions until golden; cool completely on wire rack.
  2. 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.

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