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Jean Talon Market with Fresh Berries on Display, Montreal, Quebec, Canada
Chris Cheadle
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La Belle Cuisine
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 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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