Gluten Free Triple Berry Tart

We three girls have been picking berries since the beginning of June. It is one of my favorite things to do. I have the fondest memories of picking strawberries with my mom as a little girl. She always tells the story of how I got a rash from eating to many strawberries while "helping" her. Now I get to create those same memories with my girls. No rash for them, just berry stained clothes and skin by the time we are finished.

So as the strawberry season ended here in Pennsylvania, the raspberries and blueberries began. I headed to the strawberry patch one last time for the season and left with some sweet berries. We didn't make jam this year because of the move, so I have been torn with what to make with them. That is always my predicament, Do I eat fresh or make something? I couldn't let it go so I decided to mix all the berries I had and make a creamy berry tart. I think I got all the measurments just right. I really wanted to taste the freshness of the berries. It is an original recipe, but you may tweak it to your likeness. If you re-post it on your site, please be kind and make mention of the source you found it. Thanks:) I hope you enjoy it. This would make a beautiful 4th of July dessert! Have a happy and safe holiday week. 

Gluten Free Triple Berry Tart

Make the crust

1 box of Annie's gluten-free snicker doodle bunnies

1/2 cup of pecans

1/4-1/2 cup of butter melted

Make the shell by chopping the cookies and pecans in a food processor. Add in the melted  butter.Press the crumbs on the bottom and sides of a tart pan. I used an oblong tart pan, but you could use a round one or even a pie pan. Bake at 350 for 20 minutes or until the crust is golden brown. Let cool completely. 


Make your filling

Whip one cup of whipping cream in your mixer. Do not add any sugar. Set aside and clean out your bowl. Whip one block of cream cheese, 2/3 cup raw sugar (you can try using white cane sugar, I just always use raw), and 2 tsp of vanilla. I had a vanilla bean on hand so I added the seeds of that too. No big deal if you don't. Whip this until it is creamy and smooth. Add the whipped cream on low speed just until blended. 


Assemble the tart

Place the cream in the tart shell and let cool for a few hours. Carefully mix your fruit together with your hands making sure not to damage the berries. Place them on top of the cream layer. Drizzle it with light honey and a sprinkle of cinnamon. 

In Hannah's language this dessert is nummy nummy nummy! I couldn't get it on her plate fast enough. Enjoy!