If you saw my spot on WSMV Channel 4 on July 4th you might have been looking for the full recipe for the 4th of July Tart (which is good any ole day!)…Here’s the recipe posted below. As I mentioned in the segment if you want to use a store-bought pie crust that works just as well. Just make sure you bake it till done before adding the cream and fruit.
Red, White & Blue Cream Cheese Vanilla Tart w 4th of July Berries
For the Crust:
1 1/4 cups flour
1 teaspoon sugar
6 tablespoons butter, cut into pieces
scant 1/4 cup cold white wine
For the Filling:
1 8-oz package cream cheese
1/4 cup sugar
Zest of one lemon
1/2 teaspoon vanilla extract
1 cup heavy cream
2 tablespoons powdered sugar
For the Fruit:
1 cup strawberries, trimmed & quartered
1 cup blueberries
1 cup raspberries
1/4 cup sugar
Preheat oven to 375 degrees F.
For the Crust: place the flour, sugar and salt in the bowl of a food processor. Pulse to combine well. Add the cut up cold butter and pulse till it’s broken up into smaller pieces. Add the wine and pulse until a dough forms. Place dough on a sheet of plastic wrap and press into a thick disc. Cover and refrigerate for at least 1 hour.
Roll out the dough on a lightly floured surface to about 1/8” thick. Fit the dough into a 9-inch tart pan with removable bottom. Lightly butter or Pam a piece of parchment a little bigger than the tart pan. Place the buttered surface down and fill with dry beans. “Blind” bake tart for about 10 minutes. Take out the beans, “dock” tart (poke with fork all over the bottom) and place back in the oven for another 8-10 minutes until golden. Let tart crust cool.
For the Filling: In a medium mixing bowl whisk the cream cheese, 1/4 cup sugar, lemon zest and vanilla until smooth and well combined. Add a few drops of milk if it feels too stiff. Beat the 1 cup of cream until stiff peaks form. Whip in powdered sugar. Fold cream into cream cheese mixture. Fill cooled tart shell with mixture and smooth top to even.
For the Fruit: Toss fruit with sugar. Place the fruit in a decorative pattern. Serve or chill for a little while before serving.