Fresh Raspberry Blueberry Cream Tart
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.
Calories per serving: 357kcal
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
- Let 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.
- Scrape 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.
- Add 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.
- Spoon the mixture into the prepared shell.
- Top with the fruit. I did mine to look like a whirlpool, you can do yours however you desire.
Notes
You could use whatever fresh fruit you want. If you don't have True Lemon, use a few drops of lemon juice and some lemon zest instead.
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