Berries, cream cheese, and a buttery crust make for one drool-worthy dessert. The sweetness of the berries cut into the creaminess of the cow fudge. And the melt in your mouth crust, well I could eat that by itself and be a happy camper.
Berry Cream Cheese Tart Printer-Friendly Recipe
Inspiration from Nigella Lawson via Grown to Cook
Serves 8-12
Ingredients
Pastry:
1 cup all-purpose flour
1 tbsp sugar
¼ tsp salt
1 tbsp grated orange zest
7 tbsp cold unsalted butter, diced
3 tbsp cold heavy cream, to bind
Filling:
1 pound 10 ounces Mixed Berries (I used blueberries & raspberries)
3/4 cup granulated sugar
Glaze:
6 tablespoons reserved Berry juice
Cream Cheese filling:
7 ounces room temperature cream cheese
½ cup cold cream cheese
2 tbsp sugar
Directions
Preheat your oven to 375F. Add berries to a shallow baking pan and pour the sugar evenly over the berries. Cover with foil and bake for around 40 minutes or until the berries are bubbling and producing juice. Let the berries cool and then strain the juice.
While the berries are baking, prepare the pastry. Mix the dry ingredients in a medium bowl. Add in the butter and work the mixture until the flour looks like coarse crumbs. Drizzle in the heavy cream to bind the mixture. Form the pastry into a disk and wrap in plastic wrap. Let chill in the fridge for at least 20 minutes. Once the pastry has chilled, roll it out on a floured surface into a 10″ circle. Line a tart pan with the pastry and let chill for 20 more minutes. Line the pastry with foil and fill with dried beans (to keep the pastry from puffing) and bake for 15 minutes. Remove from the oven and carefully take off the foil/bean lining. Bake for an additional 5 minutes until the crust is golden brown.
Boil the reserved berry juice in a small saucepan, this will only take a few minutes.
Prepare your cream cheese filling by whisking the room temperature cream cheese to soften it. You can use a stand mixer fitted with the whisk attachment to make the job easier. Add the cold cream cheese and whip until slightly thickened, this may take a couple of minutes. Now add the sugar and continue to whisk until the mixture forms a mascarpone-like consistency.
Evenly fill the tart shell with the cream cheese filling. Top with the berries and drizzle with the thickened berry juice. Store the tart in the refrigerator and enjoy!
Add the berries to a shallow baking pan.
Distribute the sugar evenly over the top.
Wrap in foil and bake for 40 minutes.
Add the flour, sugar, salt, and orange zest to a medium bowl.
Cut in the butter.
The mixture should become course.
Drizzle in the heavy cream.
Form a disk with the dough.
Wrap in plastic and let chill for at least 20 minutes.
Roll out the dough.
Line your tart pan with the pastry dough.
Place in the fridge to chill for another 20 minutes.
After 40 minutes, the berries should be ready.
Line the tart pan with flour and place dried beans, or these handy pie beads, on top.
Bake for 15 minutes and remove the foil & beans.
Bake 5 more minutes or until the crust is golden brown.
Drain the berry juice.
Bring the berry juice to a boil to let it thicken.
Add your room temperature cream cheese to a mixer.
Whip it up and then add the cold cream cheese.
Add in the sugar.
Whip until the cream cheese is a nice voluptuous mixture.
Smooth the cream cheese on top of the tart.
Pour on the berries.
Spread out evenly.
Top with the thickened berry juice.
Done!
Have a good night!