Summer Mixed Berry Fruit Tart

Dive into summer with this show-stopping fruit tart featuring a Biscoff cookie crust, creamy lemon filling, and a crown of fresh berries!

Ingredients

For the Crust

1 (8oz) Sleeve Biscoff cookies

5 tablespoons butter, melted

For the Filling

8 oz cream cheese, softened

1/2 tsp vanilla extract

1/2 cup powdered sugar

1/2 cup chilled whipping cream

zest and juice from one lemon

For the Topping

Fresh berries

Thyme or mint for garnish (optional)

Preparation

For the Cookie Crust

Pulse cookies in a food processor until it resembles sand. Pour into a bowl and mix with melted butter.
Press cookie mixture into a 9-inch tart pan with a measuring cup. Set aside.

For the FIlling

In the bowl of a stand mixer with paddle attachment, mix together the cream cheese, sugar, lemon juice and zest until smooth.
In a stand mixer with whisk attachment, beat whipping cream until stiff peaks form. You may want to chill your bowls and whisk. Too much heat will cause the delicate cream to turn soupy!
Fold the whipped cream into the cream cheese mixture being careful not to deflate it as you mix.
Pour the creamy filling into the tart crust. Spread evenly and smooth the top. Let set for at least 1 hour in the refrigerator before adding fruit topping.
Garnish with thyme or mint, if desired. Slice and serve chilled. Refrigerate for at least 1 hour or until set before serving.

The warm summer sun, the sweet fragrance of ripe berries – there's nothing quite like the taste of summer captured in a dessert. This Mixed Berry Fruit Tart with Biscoff Cookie Crust is the perfect embodiment of those New England warm-weather vibes. It's a gorgeous dessert, bursting with vibrant colors and a delightful combination of textures.

The buttery, spiced cookie crust provides a sturdy base for the creamy, citrus-infused filling, made with a luxurious blend of cream cheese, whipped cream, and fresh lemon. Topped with a generous helping of mixed berries, this tart is a symphony of flavors and textures – a true celebration of summer's bounty.

A Beginner-Friendly Tart

Don't be intimidated by the stunning presentation – this tart is surprisingly easy to make. The Biscoff cookie crust requires just a food processor and those irresistible Lotus cookies. The filling comes together in minutes, with the whipped cream adding a delightful lightness. Plus, the beauty of this recipe lies in its customizability. Choose your favorite mix of berries, or use whatever is in season, for a truly personalized dessert.

A Crust Fit for a Queen (or King) of Berries

The Biscoff cookie crust is the foundation of this tart, and it's incredibly simple to make. Here's what you need to know:

Pulse, Don't Blend

While you want the cookies to be crushed fine, avoid over-processing them into dust. You want some texture in the crust for added interest.

Melted Butter is Your Best Friend

Melted butter helps bind the crushed cookies together and creates a slightly crumbly texture that complements the creamy filling beautifully.

Press is Key

Once you've combined the crushed cookies and melted butter, press the mixture firmly into your tart pan. Using the back of a measuring cup ensures a sturdy crust that won't crumble when filled.

Biscoff cookie crust pressed with measuring cup

Let's Talk Filling: A Citrusy Dream

The filling for this tart is a delightful combination of cream cheese, whipped cream, and fresh lemon. Here are a few pointers:

Soften that Cream Cheese

For a smooth and creamy filling, ensure your cream cheese is softened at room temperature before mixing it with the other ingredients.

Zest it Up

Fresh lemon zest adds a vibrant citrus flavor that brightens up the richness of the cream cheese. Don't skip this step!

Fold Gently

Once you've incorporated the whipped cream, fold it gently into the cream cheese mixture. This helps maintain the airiness of the whipped cream, resulting in a lighter filling.