Blueberry Strawberry Tart
Fruit and cream. What more do you need? This is best made at the height of berry season, around mid-summer, when you can get fresh blueberries and strawberries at the farmer's market.
YIELD: 8 servings
ACTIVE TIME: 25 minutes
TOTAL TIME: 2 hours (includes cooling time)
FOR THE CRUST:
- 2 1/2 cups crushed graham crackers
- 1 1/2 sticks unsalted butter, melted
- 4 tablespoons sugar
- 1/2 cup mascarpone
- 8 ounces cream cheese
- 1/3 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 3 tablespoons fresh lemon juice
FOR THE TOPPING:
- 6 ounces blueberries
- 6 ounces strawberries, sliced
- Feel free to experiment with any kind of fruit
Preheat oven to 350 F.
Crush graham crackers (use a food processor, or a hammer of some sort). In a bowl, stir together graham cracker crumbs, melted butter, and sugar until it coheres. Press mixture into bottom and sides of pan. Bake crust until darkened in color, about 15 minutes. Remove from oven and let cool.
In a mixing bowl, beat together cream cheese, mascarpone, and light brown sugar until smooth and fluffy. Mix in vanilla, lemon zest, and lemon juice.
Spread filling evenly over cooled pie crust. Decorate the top with fruit as desired.
Let tart chill in refrigerator for one hour before serving.