Mixed Berry Tart
I have a sweet tooth. A pretty wicked one which isn’t good for someone who doesn’t necessarily prefer to bake. If you asked me I would tell you I’m a cook. Don’t get me wrong, I can bake, I just prefer the flexibility of cooking vs the rigidness that baking requires. You just can’t wing it when you bake and I like to wing it, always have.
For me at least, when I try to wing it when baking things go all kinds of wrong and they’re not easily fixable like when I’m cooking. When cooking, I can adjust this add a pinch more of that until it comes around to what I had envisioned the dish to be. So when you’ve got an easy delicious dessert that requires minimal baking, I’m SO in.
There’s a reason Panna Cotta is my go to dessert ; )
Another go to is a semi no-bake cheesecake like this one. You start out by bashing up graham crackers for a crust and then baking it. That’s the extent of the baking for this beauty. The rest is mixed up using your mixer, or if you’re working on your arms (I should be but mmm yeah don’t sign me up for that) you can absolutely mix it up old school. Good on ya if so.
I think this would also be great with a shortbread crust or cookie crust. Next time. There’s always a next time with desserts around our house.
Once the cream cheese mixture has chilled out for a bit – don’t skimp on this step, it needs to set up so it’s sliceable, otherwise you’ll be eating it in a cup. Not saying there’s anything wrong with that, I’m not the most patient person, we topped our tart with fresh blueberries and strawberries that were drizzled with our favorite HONEY.
You can absolutely use ANY combo of fresh berries. Raspberries and blackberries would be faboosh too. Go ahead and go crazy. You know how much we love options.
Now who wants a slice? Or a cup if we weren’t patient. It happens. What can I say.
Disclaimer: This post is sponsored by Real Seal. I was compensated for my time. Opinions are my own. Always have been. Always will be.
What You Will Need:
- 2 cups finely crushed graham crackers (2 sleeves)
- 6 tablespoons unsalted butter - melted
- 12 ounces cream cheese - room temperature
- 3/4 cups granulated sugar
- juice of 1 lemon
- 3/4 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1 cup blueberries
- 1 cup sliced strawberries
- honey to drizzle
- mint leaves to garnish
What To Do:
- Preheat oven to 350 degrees.
- Spray an 8" or 9" tart pan with non-stick cooking spray. Set aside.
- In a bowl mix together crushed graham crackers and butter. Scoop mixture into tart pan and press mixture onto bottom and up sides of tart pan to form crust. Bake for approximately 10 -15 minutes OR until golden. Set aside.
- WHILE crust is baking, into a bowl mix together cream cheese, sugar and lemon juice until smooth and creamy. Set aside.
- Into the bowl of your mixer add whipping cream and vanilla extract. Using whisk attachment, whip until you have whipped cream. Combine whipped cream with cream cheese mixture. Mix to combine. Transfer to refrigerator until crust is cooled.
- When crust is cooled. Pour cream cheese mixture into tart pan and smooth top. Transfer to refrigerator to chill completely, approximately 4 hours or overnight.
- Prior to serving garnish with fresh berries. Drizzle with optional honey and mint leaves.