Author Notes
Fresh berry shortbread tart with cream cheese filling —Oh Sweet Day!
Ingredients
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Shortbread Crut
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2 cups
all purpose flour
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1/4 teaspoon
salt
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1 cup
unsalted butter, softened
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1/2 cup
powdered sugar
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1 teaspoon
vanilla extract
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Cream Cheese Filling
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1 cup
whipping cream
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8 ounces
cream cheese, softened
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2/3 cup
granulated sugar
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1/2 teaspoon
vanilla extract
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3 cups
fresh berries
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1 tablespoon
powdered sugar
Directions
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To prepare crust, sift the flour and salt in a large bowl. Set aside.
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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.
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Gather dough and form a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
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Preheat oven to 350F. Grease a tart pan with a removable bottom.
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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.
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Bake the crust for 15 to 20 minutes, or until the edge is lightly browned.
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Remove from oven and let the crust cool completely before removing from the pan.
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To prepare filling, in the bowl of a standing mixer fitted with the whisk attachment, beat the cream until it holds firm peaks. Remove cream from bowl and keep cold in fridge.
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In the same bowl, use a paddle attachment, beat cream cheese, sugar and vanilla until it’s 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.
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Pour the cream mixture in the cooled crust. Smooth the top with a spatula.
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Arrange berries on top of the pie.
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Refrigerate the tart until set, about 3 hours
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Garnish with a sprinkle of powdered sugar before serving.
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