Creamy Tart with Pecan Crust and Berries

Ingredients

• Crust:
• 1 cup(s) chopped pecan pieces
• 1/2 cup(s) all-purpose flour
• 2 tablespoon(s) sugar
• 1 stick(s) (1/2 cup) cold butter, cut into pieces
• Dash of salt
• Filling:
• 8 ounce(s) Neufchatel cheese (light cream cheese), at room temperature
• 1 egg
• 1/4 cup(s) sugar
• Topping:
• 2 cup(s) chopped berries of choice
• 1 tablespoon(s) granulated sugar

Preparation

1. 1. Preheat oven to 350 degrees. Butter a 12-inch tart pan. In the bowl of a food processor, combine crust ingredients. Pulse on high to just combine. Mixture will resemble coarse meal. Press into prepared pan. Bake 5 minutes. Remove and allow crust to rest while preparing the filling.
2. 2. Combine the filling ingredients and whisk well, or use a hand-held mixer with a whisk attachment. Mixture should be smooth. Spread over crust, carefully spreading to within ½ inch of the sides of the pan. Crust will be tender, so spreading in long strokes from the center will result in a “cleaner” cream center. Return to oven and bake 20 minutes, until center is firm. Remove tart from oven and cool for 10 minutes; then refrigerate, uncovered, for 50 minutes.
3. 3. About 30 minutes before serving, coarsely chop berries of choice and place them in a medium bowl; sprinkle with sugar. Stir well and let rest at room temperature for 30 minutes. Stir berries well, then serve over tart slices.