Cream Cheese Berry Tart

1/2 cup slivered almonds
1/4 cup granulated sugar
1 1/3 cups graham cracker crumbs
1/2 cup (1 stick) butter, melted
2 packages (8 ounces each) cream cheese softened
2/3 cup confectioners' sugar
1 cup fresh rasberries
1 cup fresh blueberries


Preheat oven to 350°F. Place almonds and granulated sugar in a blender or food processor; process until almonds are finely ground.

Combine almond mixture, graham cracker crumbs and melted butter in a medium bowl; mix well. Press crumb mixture onto bottom and up side of a 10-inch tart pan with a removable bottom.

Bake crust until lightly golden, about 10 minutes. Place crust in a pan on a wire rack to cool completely.

Combine cream cheese and confectioners' sugar in a large bowl. Beat with an electric mixer on medium speed until light and fluffy, about 2 minutes. Spoon mixture into baked crust. Arrange raspberries and blueberries on top of cream cheese mixture. Chill tart until cold, 1-2 hours.


Helpful Tips

Blueberries and raspberries should be rinsed and patted dry with paper towels before arranging on the tart.

Mix 'n' Match

For a tart that is lower in fat and calories substitute light cream cheese for the regular cream cheese.