If the tart shells are not cooled yet, refrigerate until ready to use.
Meanwhile, add heavy cream and powdered erythritol to a large bowl. Bake the crust for 10 minutes, then remove from the oven and let cool. Combine the almond flour and melted butter, then press into the tart pan, forming a crust. Add Cool Whip, lemon zest and 2 Tablespoons powdered sugar, beating again until fluffy and smooth. Spray the tart pan with non-stick cooking spray. Beat cream cheese with an electric mixer until smooth. While cooling, make the cream cheese mixture.Remove tart pans to a wire rack, and cool completely (about 30 minutes). Bake in preheated oven until lightly browned, 15 to 20 minutes.Press about 4 1/2 tablespoons of the flour mixture on bottom and up sides of each tart pan. Add the cubed butter to processor, and pulse 6 to 8 times or until mixture resembles coarse meal. Process the flour, powdered sugar, and pistachios in a food processor until nuts are finely ground, about 1 minute. Lightly grease 8 (3 1/2-inch) round, 1-inch-deep mini fluted tart pans with removable rims, and place on a large rimmed baking sheet. Hope you all have a happy Memorial Day Weekend! Place the tart in the refrigerator for the glaze to set. Youll have some glaze left in the bottom of the bowl pour it into a small container and keep it at room temperature. Mix the berries with the remaining glaze, then arrange them, one by one, atop the tart. A weekend like this should be spent outdoors with friends and family, not making complicated desserts in the kitchen. Brush a thin layer of glaze (about 2 tablespoons) over the tart. As much as I love a great flag cake, they can be a bit fussy. A no fuss dessert when you’re looking for something quick to bring to a BBQ, it’s also a definite crowd pleaser. The cream cheese layer tastes light and citrusy, and combined with the crisp crust and berries, it’s a heavenly summer dessert. This Summer Berry Tart, with light lemon cream and fresh berries is perfect for a patriotic summer occasion. Like I always say, for Memorial Day Weekend, it is almost necessary that some type of patriotic dessert is served at our poolside BBQs and beachfront rendezvous. This recipe is very similar, except I changed the crust to make it even easier. It was one of the first recipes I shared on my website many moons ago, and it is still one of my most viewed recipes. Over the years, many of you have made my ‘Patriotic Berry Tart’.
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