Cranberry Cream Tart recipe

The graham crackers crust is one of the easiest and tastiest to prepare. A simple blended cream cheese filling goes into the crust, and a fresh berry sauce just pours all over the plate - heavenly.

Ingredients:

Crust:
1 ½ cups crushed graham cracker crumbs
3 tablespoons dark brown sugar
6 tablespoons unsalted butter, melted
Filling:
1 (8-ounce) tub cream cheese, softened
¼ cup white sugar
½ teaspoon vanilla
1 cup whipping cream
Sauce:
4 cups fresh cranberries
1 cup fresh blueberries
½ cup sugar

Directions:

1) Prepare the crust: Grease a 9-inch pie pan with removeable bottom or springform pan. Combine graham crackers, sugar, and butter in a large bowl; mix until resembles coarse cornmeal. Press into the bottom the prepared pan, with about one inch coming up the sides of the pan. Cover with plastic wrap and set aside in refrigerator.

2) Meanwhile, prepare the filling: Beat cream cheese in a large bowl until smooth. Add sugar and vanilla; beat until fluffy. Pour filling into chilled graham crust and smooth. Cover and refrigerate at least 4 hours.

3) Prepare the sauce: Combine all ingredients in a small bowl; bring to a boil over high heat. Lower to a simmer and cook until cranberries pop and sauce thickens, about 10 minutes, stirring occasionally. Remove from heat and cool. Serve spooned over chilled tart.

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