Fresh Raspberry Blueberry Cream Tart is a lovely, delicious, and easy dessert for those hot summer days when you don’t want to turn on your oven.
This is one of the easiest desserts to make. Pour the lemon cream into a prepared crust, add fruit, chill in the refrigerator, and serve. It’s always a good idea to cover food you put in the refrigerator to keep it from absorbing odors
There was an excellent tip from America’s Test Kitchen that I’ve been doing for quite a while, only not as efficiently. I’ve been sticking the top with toothpicks to protect iced cakes from plastic wrap. America’s Test Kitchen uses spaghetti noodles – plentiful and easy to break for any length.
So, when I decided to make my pie today and didn’t want it overburdened with plastic wrap, I took linguine noodles, stuck them in, covered my pie, and stuck it in the refrigerator. Now, it won’t pick up any bad smells or have any of it come off with the plastic wrap. There’s a bunch of other transport tricks at America’s Test Kitchen.
Spane liked the Balsamic Strawberry and Blueberry Trifle so much that he asked me if I could make it again. Fresh raspberries and blueberries were on sale at the market, but I didn’t want another trifle; I wanted a tart. I also didn’t want to heat my kitchen, so I bought a prepared graham cracker crust. If you don’t mind heating your kitchen, by all means, make your graham cracker crust or a tart shell.
Imitation vs. Real Vanilla
This is one of the applications where using natural vanilla instead of imitation vanilla is essential. Real vanilla’s flavor compounds break down under high heat, so use imitation for anything cooked over 280℉ / 137℃, cookies, cakes, and candies.
Although there is lemon in the lemon cream used in this recipe, it brings minimal flavor on its own. Vanilla stands out, so use your favorite vanilla. I happen to like Mexican vanilla because of its assertiveness. Did you know vanilla is native to Mexico and was part of the Columbian Exchange?
Fresh Raspberry Blueberry Cream Tart Recipe
Email Me the Recipe
Fresh Raspberry Blueberry Cream Tart
Equipment
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Ingredients
Lemon Cream
- 8 oz cream cheese, softened
- 1 cup whipping cream
- 2 packets True Lemon
- 3 tablespoons sugar
- 1 teaspoon Vanilla, not imitation
- 1 graham cracker crust, prepared or tart shell
- 8 oz raspberries, fresh
- 8 oz blueberries, fresh
Instructions
- 8 oz cream cheeseLet the cream cheese come to room temperature.
- Put the cream cheese in a stand mixer and using the paddle beater, beat it until it has all broken up.
- 3 tablespoons sugar, 2 packets True LemonScrape the bowl and add 2 tablespoons of sugar and 1 of the lemon packets.
- Beat until the mixture is light and fluffy.
- Stop the mixer, scrape the bowl.
- Change to the whisk beater, and beat the mixture for about 30 seconds, or just enough to loosen it.
- 1 cup whipping cream, 1 teaspoon VanillaAdd the cream, vanilla, remaining sugar and lemon packet.
- Beat the mixture on high until the cream begins to stiffen. Scrape the bowl one more time, and beat it one more time.
- 1 graham cracker crustSpoon the mixture into the prepared shell.
- 8 oz raspberries, 8 oz blueberriesTop with the fruit. I did mine to look like a whirlpool, you can do yours however you desire.
What a great summer dessert! I’m going to make this soon.
I simply want to mention I seriously enjoyed you’re website. I’m planning on making this for a get together. Kudos for sharing your blog.
You are my aspiration, I own few blogs and rarely run out from brand :). “Yet do I fear thy nature It is too full o’ the milk of human kindness.” by William Shakespeare.