- 1 and 1/4 cup of graham cracker crumbs
- 1/4 cup of unsalted butter; melted
- 1 and 1/2 cups of whipping cream (35%); chilled
- 12 ounces of cream cheese (at room temperature); or 1.5 blocks of cream cheese
- 2/3 cup of sugar
- 1 tablespoon of lemon zest; finely grated
- 1/2 cup of real lemon juice
- 1 teaspoon of vanilla
- fresh blueberries
- fresh raspberries
1. Combine the melted butter and the graham cracker crumbs. Stir with a fork until all of the crumbs are moist with the butter. Press the crumbs into a tart pan. Note: I used a long rectangular tart pan, but you can easily use a round or square non-stick tart pan. Bake the crust at 350’F for 8 minutes. Remove from oven and allow tart to cool in the pan completely on a wire rack.
2. Whip the chilled cream until soft peaks form (about 5 minutes with an electric mixer on high). Chill until ready to use.
3. In a separate bowl, whip the cream cheese until smooth; about 2 minutes. Add the sugar and mix well. You want to ensure the mixture is well combined, so you don’t have any lumps. Make sure to scrape the sides of the bowl down to ensure the mixture is well combined. Add the lemon zest, lemon juice and vanilla. Mix well.
4. Fold half of the whipped cream into the lemon-cream cheese mixture. Once well combined, add the second half of the whipped cream and then dollop the lemon mousse into the cooled crust. Spread evenly.
5. Allow the tart to set in the fridge for at least 4 hours. Decorate the top of the tart with fresh berries.
Remove the tart from the pan right before serving.
Source: Adapted from In the Kitchen with Anna Olson