A buttery shortbread cookie crust topped with a no-bake vanilla cream and finished with fresh berries.
If you’re planning your 4th of July menu and you’re in need of the perfect red, white, and blue dessert … here it is! Although the traditional flag sheet cakes typically make their appearance this time of year, I thought it would be fun to try something a little different. This fruit tart is simple, beautiful, and delicious.
The crust is a giant, buttery shortbread cookie, topped with a simple no-bake vanilla cream, and then piled high with fresh berries.
Although this tart boasts the patriotic colors of the 4th, you will want to make this all summer long.
As a testament to how simple this recipe is, you should know that I managed to make this while balancing my new role as a mom of two. With a two-week old and a 3 year old, life can be a little hectic these days. I was feeling the need to get into the kitchen and bake something homemade (for the past few weeks I’ve had to satisfy my sweet tooth with Oreos and graham crackers).
Needless to say, it was time for something homemade, and this fruit tart was just the thing. Not only did it temporarily get me out of the newborn haze, but it also got rave reviews from my husband and son. And now, I’m off to devour another slice. I’d say I deserve it.
Berries and Cream Tart with Cookie Crust
- 1/2 cup unsalted butter softened slightly
- 1/3 cup powdered sugar
- 1/8 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract optional
- 1 cup all purpose flour
- 1 cup heavy cream
- 4 ounces cream cheese softened
- 1/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2-3 cups fresh berries
For the cookie crust:
Preheat oven to 350 °F.
In a stand mixer or with a hand mixer, beat butter, powdered sugar, salt, and extracts for several minutes, until smooth, scraping down the bowl as needed. With the mixer on low speed, slowly add the flour and beat until just combined.
Place the dough into a 9 inch tart pan with a removable bottom. Using your hand, press the dough evenly into the bottom of the tart pan. You want the dough to be completely flat (like a large cookie).
Bake the crust for 13-15 minutes, until it begins to turn light golden brown (be sure not to over bake it). Cool completely on a wire rack.
For the topping:
Whip the heavy cream until stiff peaks form, set aside.
In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract. Using a rubber spatula, fold the whipped cream into the cream cheese mixture, until smooth and combined.
Remove the crust from the tart pan and onto a serving platter. Spread the cream topping onto the cooled crust, leaving a half inch edge around the outside. Top with berries.
This tart is best served the day it is made.