2. Combine cheese, sugar, lemon juice and lemon peel in medium bowl. Stir until smooth. Spread evenly over crust. Arrange raspberries and blueberries on top. Serve, or cover with plastic wrap and refrigerate up to 6 hours. Remove side of tart pan. Cut into 8 wedges. Garnish as desired.
Ginger Cookie Crust Makes 1 (11-inch diameter) crust
Ingredients
35
vanilla wafers
20
gingersnaps
1
egg white, lightly beaten
1. Preheat oven to 375°F. Combine vanilla wafers and gingersnaps in food processor; process until coarse crumbs form. Transfer to medium bowl. Stir egg white into crumbs until evenly mixed.
2. Spray 11-inch tart pan with removable bottom with nonstick cooking spray. Press crumb mixture evenly onto bottom and up side of pan. Bake on center rack in oven 8 to 10 minutes or until firm and lightly browned. Cool in pan.
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