Fresh Berry Shortbread Tart with Cream Cheese Filling

To prepare crust, sift flour and salt in a large bowl. Set aside.

Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla. Reduce the speed to low and beat in the flour mixture until just incorporated.

Gather dough and form a disk. Cover with plastic wrap and refrigerate for about 30 minutes to chill.

Preheat oven to 350ºF. Grease a tart pan with a removable bottom.

On a lightly floured surface, roll out the dough to 1/4 inch thickness. Line the prepared pan with the rolled dough. Leave a tiny overhand of dough. Use a small kitchen knife to trim the excess and to score the tops of the tart.

Bake the crust for 15–20 minutes, or until edges are lightly browned. Remove from oven and let the crust cool completely before removing from the pan.

To prepare filling, in the bowl of a standing mixer fitted with the whisk attachment, beat cream until it holds firm peaks. Remove cream from bowl and keep cold in fridge.

In the same bowl, using a paddle attachment, beat cream cheese, sugar and vanilla until soft and creamy. Gently fold 1/3 of the whipped cream into the cream cheese mixture to lighten the mixture, then add the remaining cream and continue folding until incorporated.

Pour the cream mixture in the cooled crust. Smooth the top with a spatula. Arrange berries on top of the pie. Refrigerate the tart until set, about 3 hours.

Garnish with a sprinkle of powdered sugar before serving.