Berries & Cream Tart | Mixed by Mark

Looking for a light, delicious dessert that is sure to impress your company? This Berries & Cream Tart is perfect for any get-together.
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I didn’t actually have an occasion to make this tart; I just felt like making it. And I enjoyed every bite of it 🤤 It is light, and not too sweet. A perfect dessert for a hot spring or summer day. And it’s not overly chocolate-y.

The tart is easy to make. But make sure to notice that it will need to chill for at least 8 hours in the fridge. So it's not something that can be made last-minute. You will also need a tart pan with a removable bottom. I would not recommend attempting to take a tart out of a pan without the removable bottom.

Start by preheating the oven to 350°F.
Place the Ritz crackers into a food processor. Pulse til the crackers are fine crumbs.
Add the cocoa powder and sugar. Pulse again til the ingedients are combined.

Add the egg white and melted butter into the food processor. Pulse til well-combined and the dough is crumbly. Press the crust into the bottom and sides of the tart pan.

Bake the crust for 10 minutes. Remove the crust from the oven. Keeping the crust in the pan, allow crust to cool fully on a wire rack.

While the crust is cooling, you can prepare the filling. Pour the heavy cream into a medium saucepan, with the heat off. Stir in the vanilla. Sprinkle the unflavored gelatin on top. Leave it to sit for 5 minutes.

After 5 minutes, turn the stove heat on to medium-low. Add sugar; stir continuously til sugar and gelatin are melted. Turn the heat down to low. Add cream cheese, and stir til mostly melted. Stir in milk, lemon juice, and salt til fully melted and combined. Turn off heat; mix filling til it’s smooth.

Pour the filling into the cooled crust. Depending on the size of your tart pan, you may not need to use all of the filling. Cover the tart with aluminum foil. I do not recommend using saran wrap, as it will sink down in the middle, and the filling will stick to it, causing a big mess. I have made this mistake before. Refrigerate the tart for at least 8 hours so that it can set.

Immediately before serving, top the tart with blueberries and raspberries. You could also use strawberries and/or blackberries if you prefer.
Shave some chocolate on top of your tart, and it’s ready to serve.

Preheat oven to 350°F.

Place Ritz crackers in a food processor. Pulse til they are fine crumbs.

Add cocoa powder & sugar. Pulse til combined.

Add egg white & melted butter. Pulse til combined & crumbly.

Pour crust mixture into tart pan. Press crust into bottom & sides of pan.

Bake 10 minutes. Remove from oven & let cool completely on a wire rack.

While the crust is cooling, prepare the filling. Pour heavy cream into medium saucepan (w/ the heat off).

Mix in vanilla. Sprinkle gelatin over top of cream mixture. Allow to sit for 5 minutes.

Turn heat on medium-low. Add sugar; stir continuously til sugar & gelatin are melted.

Turn heat down to low. Add the cream cheese; continue stirring til mostly melted. Stir in milk, lemon juice, & salt til fully melted & combined.

Turn off heat; whisk filling til smooth.

Pour filling into cooled crust.

Cover tart w/ aluminum foil; refrigerate 8 hours to set.

Immediately before serving, top tart w/ blueberries & raspberries, & shave chocolate on top.