Description
This simple berry cheese tart features a wonderfully flaky crust, a rich, tangy cream cheese filling, and a vibrant burst of fresh or frozen berries. It’s an effortlessly elegant dessert perfect for any occasion.
Ingredients
Scale
- For the Crust:1 ¼ cups all-purpose flour
- ½ cup (1 stick) cold unsalted butter, cubed
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 3–4 tablespoons ice water
- For the Cheese Filling:8 oz (1 block) full-fat cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon lemon zest (optional)
- For the Berry Topping:2 cups mixed berries (fresh or frozen, e.g., strawberries, raspberries, blueberries, blackberries)
- 1–2 tablespoons granulated sugar (optional, for tart berries)
Instructions
- 1. Prepare the Tart Crust: In a food processor or large bowl, combine flour, sugar, and salt. Cut in cold butter until pea-sized crumbs form. Gradually add ice water, pulsing or mixing until dough just comes together. Form into a disc, wrap, and chill for 30 minutes.
- 2. Blind Bake the Crust: Roll out dough and fit into a 9-inch tart pan with a removable bottom. Trim edges and prick bottom with a fork. Line with parchment, fill with pie weights, and bake at 375°F (190°C) for 15-20 minutes. Remove weights/parchment, bake 5-7 more minutes until dry. Cool completely.
- 3. Make the Cheese Filling: Beat softened cream cheese and sugar until smooth. Beat in egg and vanilla until just combined. Stir in lemon zest, if using. Do not overmix.
- 4. Assemble the Tart: Pour cheese filling into the cooled, blind-baked crust, spreading evenly. Arrange berries on top. Sprinkle with optional sugar if berries are tart.
- 5. Bake the Tart: Bake at 350°F (175°C) for 30-40 minutes, until edges are set and center has a slight jiggle.
- 6. Cool and Serve: Let tart cool completely on a wire rack. Chill for at least 2 hours (or overnight) before slicing and serving.
- Prep Time: 30 mins
- Cook Time: 45-50 mins