This was served to me and my friends a couple of months ago at a restaurant. We loved it so much that some of them decided to recreate it at home. A couple of them were successful, but me being me just decided to search for a recipe close to it. And this recipe that I found is truly perfect! Our friend over at Tasty Kitchen has this to say about this recipe:
“Fresh berry shortbread tart with cream cheese filling!”
What’s more delicious than cream cheese combined with fresh berries? Nothing! Well, chocolate perhaps, but you know what I mean. This dessert is absolutely divine and no one, not even those who don’t enjoy fresh fruits on desserts, will be able to say no to a slice of this heavenly treat!
Ingredients
FOR THE SHORTBREAD CRUST:
2 cups Gold Medal All-purpose Flour
¼ teaspoons Morton Salt
2 sticks Land O Lakes Unsalted Butter, Softened
½ cups Domino Powdered Sugar
1 teaspoon McCormick Vanilla Extract
FOR THE CREAM CHEESE FILLING:
1 cup Cool Whip Whipped Cream
8 ounces, weight Philadelphia Cream Cheese, Softened
⅔ cups Domino Granulated Sugar
½ teaspoons McCormick Vanilla Extract
3 cups Driscoll’s Fresh Berries
1 Tablespoon Domino Powdered Sugar, For Dusting
Instructions
To prepare crust, sift flour and salt in a large bowl. Set aside.
Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla. Reduce the speed to low and beat in the flour mixture until just incorporated.
Gather dough and form a disk. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
Preheat oven to 350ºF. Grease a tart pan with a removable bottom.
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Line the prepared pan with the rolled dough. Leave a tiny overhand of dough. Use a small kitchen knife to trim the excess and to score the tops of the tart.
Bake the crust for 15–20 minutes, or until edges are lightly browned. Remove from oven and let the crust cool completely before removing from the pan.
To prepare filling, in the bowl of a standing mixer fitted with the whisk attachment, beat cream until it holds firm peaks. Remove cream from bowl and keep cold in fridge.
In the same bowl, using a paddle attachment, beat cream cheese, sugar and vanilla until soft and creamy. Gently fold 1/3 of the whipped cream into the cream cheese mixture to lighten the mixture, then add the remaining cream and continue folding until incorporated.
Pour the cream mixture in the cooled crust. Smooth the top with a spatula. Arrange berries on top of the pie. Refrigerate the tart until set, about 3 hours.
Garnish with a sprinkle of powdered sugar before serving.
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Quick Tip: You can use any type of berries you want for this recipe.
Thanks again to Tasty Kitchen for this amazing recipe.