Summer Berries and Cream Tart

This red, white and blueberry tart is made with summer's bounty berries and perfect for 4th of July, other patriotic holidays or any summer days. It's a no bake festive dessert on a mildly sweet gluten free tart crust and filled with fluffy sweet cream cheese, almond flour, whipped cream and fresh blueberry and raspberry glazed with strawberry jam.

I used slightly sweet corn flex, granola and nut mixture crumb for the crust and baked it for 10 minutes. But you can skip this step. Berries are glazed with my low sugar strawberry jam for shiny looks which makes tart very appetizing. You can also skip this part since berries are very sweet right now. Almond flour in the cream filling makes the mixture thick and holds its shape when sliced. I used maple syrup to sweeten the cream filling but didn't make it not overly sweet and has a slight tang from the cream cheese. You can use honey if maple syrup is not available.

Ingredients~
For the crust:
2 cups ground corn flex, granola and nut mixture
2 tbsp. unsalted butter at room temperature
1/4 cup milk at room temperature 

For the filling:
1 8oz. pack 1/3 less fat cream cheese
3/4 cup chilled heavy whipping cream
2 tbsp. blanched almond flour
1/3 cup maple syrup or honey
1/2 cup strawberry jam 
1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries
2 tbsp. powdered sugar

Equipment~
8 or 9 inch tart pan
1 small bowl chilled
1 medium bowl
Electric hand mixture or a metal whisk
Spatula

Method~ 
Preheat the oven to 375 degrees Fahrenheit. Combine corn flex mixture, butter and milk until it resembles wet sand type texture. Press the mixture into the bottom and up sides of a 8" or 9" round tart pan. Bake the crust 10 minutes and allow it to cool. 

In a chilled small bowl, beat heavy whipping cream until it forms a stiff peak. In a medium bowl, beat cream cheese, maple syrup almond flour with a electric mixer or a metal whisk until smooth. Spoon whipped cream little by little into the cream cheese mixture and gently fold in with a spatula until well combined. Then spoon into prepared tart crust and gently spread with a spatula to edges. Refrigerate at least one hour. 

Wash berries and pat dry with a paper towel. In medium bowl, mix berries and strawberry jam and gently toss to coat. Top with jam coated  berries, leaving  half inch cream border. Refrigerate again 2 to 3 hours. Garnish with fresh mint leaves. Cut into 6 to eight pieces and sprinkle powdered sugar before serving. It will stay fresh in the refrigerator up to 2 days with the glazed fruit topping or up to a week without the topping. Happy 4th of July!!