Berries and Cream
Franken, Owen
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Berries and Cream Tart

“Doubtless God could have made a better berry,
but doubtless God never did.”
~ Dr. William Butler

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Berries and Cream Tart Vermont Marble Inn
Gourmet May 1988

For the crust:
1 cup graham cracker crumbs
1/2 cup finely chopped pecans
2 1/2 tablespoons sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled

For the filling:
8 ounces cream cheese, softened
1/3 cup confectioner's sugar
1 teaspoon vanilla extract
2 tablespoons Grand Marnier
1 cup well-chilled heavy cream
4 cups assorted berries such as strawberries, raspberries, or blackberries

Make the crust: In a food processor blend together the crumbs, pecans, sugar and butter for 10 seconds (the mixture will resemble fine meal). Transfer the mixture to a buttered 11-inch tart pan with a fluted side and removable bottom, press it into the bottom and side of the pan and bake the crust in the middle of a preheated 350 degrees F. for 9 to 10 minutes, or
until it is golden. Let the crust cool completely in the pan.
Make the filling: In a food processor blend together the cream cheese, confectioner's sugar, vanilla and Grand Marnier until the mixture is smooth. In a well-chilled bowl beat the cream with an electric mixer until it just
holds stiff peaks, whisk the cream cheese mixture gently into the whipped cream, and spoon the filling into the crust, smoothing the top. Arrange the berries decoratively on the filling, transfer the tart to a serving plate, and
chill it, covered loosely, until serving time. The tart may be made 6 hours
in advance and kept chilled.
 

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