Berry Tart

By • April 30, 2015 0 Comments

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Author Notes: I made this recently and took the whole thing over to my parents house. We shared a few slices and a day after delivery I got a text from my dad saying, "just polishing off the tart." This thing goes fast - it's that good.Robyn Holland |


Serves 6-8

  • 1 cup (heaping) (128 g) graham cracker crumbs
  • ½ cup (roughly) (57 g) almond flour (almond meal)
  • 6 tablespoons (85 g) unsalted butter, melted (preferably organic)
  • 1 teaspoon (6 g) kosher salt
  • ½ cup (slightly over) (57 g) brown sugar
  • 2 cups / 16 oz (454 g) cream cheese (room temperature)
  • 2 cups 16 oz (454 g) creme fraiche (or sour cream)
  • ⅔ cup (150 g) super fine sugar
  • 2 teaspoons (8.5g) vanilla bean paste (or vanilla extract)
  • 3 cups (or more) 24 oz (680g) organic berries
  • powdered sugar for sprinkling (optional)
  1. Preheat oven to 350° F (176° C). Melt the butter and mix with all of the crust ingredients in a medium bowl. Press firmly into a 9 inch (20-23 cm) tart pan and bake for 10-12 minutes.
  2. Cool crust completely before pouring in the filling. To make filling, beat all filling ingredients together in an electric mixer. {Make sure the cream cheese is room temperature before mixing in other ingredients or you'll get lumps. If you don't feel like waiting - whip the cream cheese by itself for about 5-7 minutes.} Pour filling into shell and chill for 4-6 hours giving the filling ample time to set.
  3. to prepare berry topping: Please note that the berry topping shouldn't be put on the tart until right before serving, as they can make the crust soggy if the berries sit for too long. Place the berries and sprinkle with powdered sugar if desired.

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