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Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell Photo by: Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Berry Cream Tart

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.

Coastal Living JULY 2011

  • Yield: Makes 6 servings
  • Cook time:12 Minutes
  • Prep time:15 Minutes
  • 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.

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Berry Cream Tart recipe

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