Recipes, Sweet

May 25, 2018

Summer Berry Tart

Over the years, many of you have made my ‘Patriotic Berry Tart’. It was one of the first recipes I shared on my website many moons ago, and it is still one of my most viewed recipes. This recipe is very similar, except I changed the crust to make it even easier. Like I always say, for Memorial Day Weekend, it is almost necessary that some type of patriotic dessert is served at our poolside BBQs and beachfront rendezvous. This Summer Berry Tart, with light lemon cream and fresh berries is perfect for a patriotic summer occasion.

The cream cheese layer tastes light and citrusy, and combined with the crisp crust and berries, it’s a heavenly summer dessert. A no fuss dessert when you’re looking for something quick to bring to a BBQ, it’s also a definite crowd pleaser. As much as I love a great flag cake, they can be a bit fussy. A weekend like this should be spent outdoors with friends and family, not making complicated desserts in the kitchen. Hope you all have a happy Memorial Day Weekend!


1 cup flour

1/3 cup powdered sugar

1/4 cup chopped pistachios

6 tablespoons salted butter, cubed

4 ounces light cream cheese

1 (8 oz.) tub Cool Whip

Zest from 1 lemon

3 tablespoons powdered sugar, divided

2 cups fresh mixed berries



  1. Preheat oven to 350°F. Lightly grease 8 (3 1/2-inch) round, 1-inch-deep mini fluted tart pans with removable rims, and place on a large rimmed baking sheet. Process the flour, powdered sugar, and pistachios in a food processor until nuts are finely ground, about 1 minute. Add the cubed butter to processor, and pulse 6 to 8 times or until mixture resembles coarse meal. Press about 4 1/2 tablespoons of the flour mixture on bottom and up sides of each tart pan.
  2. Bake in preheated oven until lightly browned, 15 to 20 minutes. Remove tart pans to a wire rack, and cool completely (about 30 minutes).
  3. While cooling, make the cream cheese mixture. Beat cream cheese with an electric mixer until smooth. Add Cool Whip, lemon zest and 2 Tablespoons powdered sugar, beating again until fluffy and smooth. If the tart shells are not cooled yet, refrigerate until ready to use. Fill each tart with the cream.
  4. Arrange your fruit in desired pattern on top. 

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