Gluten-Free Lemon & Berry Slab Tart

Preheat oven to 350ºF. Line a 10 x 15 rimmed sheet pan with enough parchment paper to overhang two opposing sides by 1 inch on each side. Set aside.

Sift flour and powdered sugar. Place into a large bowl. Mix in lemon zest.

Cut butter into small, thin cubes. The butter should be cold, straight from the refrigerator just prior to use. Place cubes into the bowl and, using a pastry cutter or your hands, work all of the ingredients together until large crumbs form. This will take a few minutes.

Press crumb mixture into the bottom of the parchment-lined pan. Press firmly into the bottom of the pan. Pierce several times with a fork. Bake for 20 minutes. Remove from the oven and allow to cool completely before decorating.

To create the lemon filling, place cream cheese into the bowl of a stand mixer fitted with a paddle attachment. Beat cream cheese until smooth. Be sure to scrape down the sides as needed. Add the sweetened condensed milk to the cream cheese and mix together until smooth. Add lemon juice. Mix until completely smooth and free of any lumps. Place into a bowl; cover and chill for 1 hour.

Just prior to serving, spread the lemon cream over the surface of the tart crust. Top with fresh, whole berries and serve.