Triple Berry Tart

Makes: 1 small, single-serve tart. Size as seen.

ingredients

• 1 tart shell - use this sable recipe for the dough

• 1/2 cup plain cream cheese

• 1/4 lemon, juiced

• 2 - 3 drops of raspberry flavour drops (I prefer these over fresh raspberries, so that the whipped cream cheese holds integrity)

• 2 tsp sugar

• Pink food colouring (optional)

• Fresh strawberries, thinly sliced

• Fresh blueberries

• Powdered sugar

method

• Preheat oven to 350 F.

• Make the tart dough per this recipe. Roll the dough to ~ 1/8” thickness. Grab a 4 - 5 inch sized oven-proof ramekin and line the inside with a layer of aluminum foil. I prefer this to placing the dough directly in the tart mold, to ensure that no cracking takes place when it’s time to remove the tart from the mold. Lightly grease and flour the foil layer. Line the prepped ramekin with the rolled out dough and cut off the edges at a height of your choice. Chill in the freezer for 10 minutes, or until the oven preheats.

• With the remaining dough, feel free to cut out cookie shapes which can be used to decorate the tart. If you’d rather skip this, wrap the dough in plastic wrap and freeze until next use, for up to 3 months.

• Once the oven has preheated, bake the tart shell for 17 - 20 min, or until nicely browned. Keep an eye out at the 15-min mark. Every oven’s efficiency and heating is different, so make sure that you monitor the tart to avoid its edges burning. Once baked, let it cool inside the ramekin for 10 minutes before taking it out and cooling it at room temperature on a wire rack.

• Whip the cream cheese, lemon juice, raspberry flavour drops, sugar, and food colouring till fluffy, smooth, and light pink. Transfer to a piping bag with a tip fit in, and chill in the fridge till it’s time to use.

• Assembly: Pipe out the chilled whipped cream cheese into the completely cooled tart shell. Layer with the sliced strawberries and some blueberries. Get creative with the decorations! Finish by dusting with powdered sugar all over.