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.

  • Yield: Makes 6 servings


  • 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.


Go to Full Version of

Berry Cream Tart Recipe