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