lemon berry tart
cookie crust
1 1/4 cups all purpose flour
1/2 cup butter, softened
3 tablespoons brown sugar
1 large egg
filling
1/2 cup lemon curd
8 ounces cream cheese, softened
1/2 pint raspberries
2 kiwis, peeled and sliced
1/2 pint blueberries
preheat oven to 400 degrees
[1] in a small bowl mix together the flour, butter, brown sugar and egg until dough forms. press dough firmly and evenly against bottom and side of an ungreased 9 inch tart pan.
[2] bake for 15 minutes or until light golden brown. completely cool, about 45 minutes.
[3] in a small bowl beat lemon curd and cream cheese with electric mixer on medium speed until smooth. spread over crust. refrigerate at least one hour or until slightly firm. just before serving arrange fruits onto lemon mixture.