Thursday, June 14, 2012

0 Fresh Berry Tart

God has blessed us with such sweet friends! 
We had so much fun with our dinner guests last night that when midnight hit, it felt like we had been together for just an hour! 
I love nights like that. . .
lost in conversation!!

When making a more complicated dinner, I try to serve something cold and that I can prepare ahead of time for dessert!
These tarts were delicious, easy, and devoured by all! :-)
Fresh Berry Tart
Crust: (or buy 1 package (6 count) individual graham cracker tart shells)
2 cups graham crackers
8 tbsp (1 US stick) unsalted butter, melted
Preheat oven to 325 degrees. Spray Pam lightly on 6 individual tart pans. Mix the butter and graham crackers together and press into the bottom of the pan evenly. Press crust up each side of the pans. Bake crust for 5 minutes and allow to cool completely.
1 package (8 oz) cream cheese, softened (I used "quiche" pans and needed 3 packages of cream cheese because they are bigger than tart pans)
1/4 cup packed light brown sugar (I needed 3/4 cup of light brown sugar for my "quiche" pans)
2 cups fresh blueberries, blackberries, raspberries, or sliced strawberries
3 tablespoons sugar 
1 teaspoon lemon juice  
1 teaspoon grated lemon peel 
In large bowl, beat cream cheese and brown sugar until smooth. Spread in tart shells.In a small bowl, toss berries with sugar, lemon juice and peel. Arrange berries onto tarts. Chill for 1 hour. 
Based on recipe from  Taste of Home 
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