Red, White, and Blue Tart
This red, white, and blue tart is an easy dessert made with a graham cracker crust, cheesecake filling, and a berry topping. It's a perfect 4th of July dessert.
Equipment
- A 9-inch pie plate OR 9-inch deep-sided removable-bottom tart pan OR individual tartlet pans OR 4-by-14-inch rectangular tart pan
Ingredients
For the graham cracker crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1 stick (4 oz) unsalted butter, melted
For the filling
- 1/2 cup heavy cream
- 8 ounces cream cheese, at room temperature
- 1/4 cup confectioners' sugar
- 1 cup (7 oz) fresh raspberries (or substitute hulled, sliced strawberries)
- 1 cup (5 oz) fresh blackberries or blueberries
- Shredded coconut, mint leaves, and/or a drizzle of honey, (optional)
Instructions
Make the graham cracker crust
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter. Press the mixture into a 9-inch pie plate OR a 9-inch deep-sided tart pan OR a 4-by-14-inch rectangular tart pan.
- Bake until the crust is lightly colored and firm, 8 to 12 minutes. Transfer to a wire rack to cool.
Make the filling
- In a large bowl with a stand mixer on medium-high, beat the cream until soft peaks form, 2 1/2 to 3 minutes.
- In another bowl, beat the cream cheese and confectioners' sugar until well combined.
Assemble the tart
- Using a spatula, gently fold the whipped cream into the cream cheese mixture and smooth it over the cooled tart crust. Scatter or arrange the berries as desired atop the filling. If desired, add coconut, mint leaves, and a drizzle of honey.
Nutrition
Serving: 1portion | Calories: 394kcal | Carbohydrates: 31g | Protein: 4g | Fat: 29g | Saturated Fat: 17g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 76mg | Sodium: 233mg | Fiber: 3g | Sugar: 18g