Triple Berry Tart
- 1 1/2 cups graham cracker crumbs (or almond flour for GF version)
- 1/3 cup sugar
- 6 tbsp melted butter
- 8 oz cream cheese, at room temp
- 1 cup heavy cream
- 1/4 cup sugar
- 1 heaping cup blueberries, raspberries, strawberries, or any fruit you’d like
Adapted from onsugarmountain.com
Spray a 10inch pie pan (or tart pan) with cooking spray. Combine graham cracker crumbs, sugar, and melted butter until mixture resembles coarse crumbs. Press evenly into prepared pan across the bottom and up the sides. Set in refrigerate to chill at least 30 minutes.
Meanwhile, beat cream cheese until light and fluffy, about 5 minutes. In a separate bowl, beat heavy cream and sugar until stiff peaks form, about 7-9 minutes. Add half of the heavy cream mixture to the cream cheese mixture and beat until incorporated. Fold rest of heavy cream mixture into cream cheese mixture, adding a splash or more of cream if necessary to loosen the consistency. Don’t worry too much if it’s not completely smooth; you’ll be covering it with berries!
Remove tart pan from refrigerator and fill evenly with cream cheese mixture. Use a spatula or a knife to spread it evenly across the tart pan. Then, cover with berries!
Keep in refrigerator until ready to serve. Best served day of or within 24 hours.