RED + WHITE + BLUE : Berry Tart

This Berry Tart is a super fast and delish summer dessert that adults and kids love.

Okay, this is the last one I promise. I am just really feeling the berries + whipped cream thing right now!

This one is another one that can be made with your favorite sugar, chocolate or speculoos cookie recipe and creamy fresh whipped cream, maybe flavored with some crystallized ginger. You can also use lemon curd or { my favorite } pastry cream.

Or, you grab that tube of Pillsbury sugar cookie dough in the refrigerated section of the grocery store and a tub of Cool Whip from the freezer section and some berries from produce and you’re practically done.

Because, let’s be honest, the faster you get to the barbeque/potluck/cousin’s house the faster you get to the wine.

Here are a couple other beautiful patriotic desserts

4th of July Icebox Cake

and

4th of July Berry Trifle.

Chef Shelley

RED + WHITE + BLUE : Berry Tart

The cookie dough will make two tart bases. Freeze the extra one or you can use all the dough and make mini tarts in cookie size!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

• Your favorite cookie recipe or 1 tube premade cookie dough
• 1 pint strawberries washed and thinly sliced
• 1 small container blueberries washed and dried
• 1 small container raspberries washed and dried
• 1 cup whipping cream
• ¼ teaspoon vanilla
• 1 tablespoon sugar

Method

 

1. Preheat oven to 375°.
2. On a cookie sheet with a piece of parchment, or a silpat, pat ½ of the cookie dough into a big circle. Don’t go right up to the edge of your cookie sheet or the edges of the cookie will cook flat instead of a nice big circle.
3. Cook time will depend on what type of cookie and how thick you pat it. Mine was about ¼ inch thick and took 15 minutes to cook. You want it to be nice and crispy so check it when it’s nice and golden brown at the edges and cooked thoroughly in the middle.
4. Let cool for 10 minutes on cookie sheet and then lift parchment to transfer cookie to rack to cool.
5. Whipped Cream
6. Put bowl and beater or whisk in fridge for at least 15 minutes.
7. Add cream, vanilla and sugar to mixing bowl and beat on medium speed until bubbly. Increase speed to high then watch carefully. You want it to be stiff but you have to stop it before it starts to turn into butter. This should only take 1-2 minutes. If you see tiny lumps appearing STOP that’s butter forming.
8. When cookie is completely cool spread with whipped cream. Spread the strawberries around the edge of whipped cream with the points pointing out. In a single layer, but with the points just over the previous circle of strawberries, repeat circles until you fill tart.
9. Pile blueberries into middle.
10. Artfully scatter raspberries around.
11. Voila!