Here is another summer berry tart recipe which was adapted from Coastal Living magazine, July August 2011 issue.
I love the creamy filling in this recipe which is added to a pre-baked already cooled tart shell. I even refrigerated these two steps before adding my berries right before serving. I think that pretty much guarantees that the berries will not stain the filling and become less than attractive for the presentation.
I used one package of refrigerated pie crust dough to fill my long tart shell. (4 by 14 inches) I did have some leftovers, but followed the package directions for thawing and baking the shell. It is important to have a nice tall sided crust to hold the brown sugar cream filling for the tart. That is why I planned to thaw both pie dough crusts.
To prepare the filling: Mix together these ingredients– 1/3 cup sour cream, 8 ounces softened cream cheese, 2 tablespoons lemon juice, 1/2 cup brown sugar, 1 teaspoon vanilla and 1/4 cup whipping cream. I used an electric hand mixer to blend until creamy. Once the shell is baked and cooled, add the filling and chill in the refrigerator.
Select the berries to decorate. Choices could include, blackberries, raspberries, blueberries, cantaloupe ribbons, or strawberry slices. I used strawberry slices for Memorial Day and after slicing for plating, used a drizzle of chocolate syrup and some whipped cream. This is a delicious dessert.