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Cream Cheese and Field Berry Tart

1 Tenderflake® deep dish pie shell
1 250g package cream cheese at room temperature
250 ml (1 cup) vanilla-flavoured Greek yogurt
30 ml (2 tbsp) lemon juice
250 ml (1 cup) 35% whipping cream
5 ml (1 tbsp) vanilla extract
60 ml (1/4 cup) confectioners sugar
500 ml (2 cups) mixed field berries (blueberries, strawberries, raspberries, blueberries)
1 kiwi, peeled and cut into triangles


  1. Prick pie shell with a fork and bake according to package directions, until crust is golden brown.
  2. In a bowl, mix cream cheese with a spatula until smooth. Add yogurt and lemon juice and mix well, making sure to remove any lumps.
  3. Combine whipping cream, vanilla and confectioners sugar in a bowl. Beat until soft peaks form. Add the cream cheese mixture and mix thoroughly to a smooth consistency.
  4. Pour filling into the cooled crust and garnish with field berries.
  5. Chill 3 hours or until filling has set.
  6. Chocoholics: Drizzle melted chocolate (dark, milk or white) in the baked crust before adding the filling.
Prep Time: 
20 minutes
Cook Time: 
10 minutes
Total Time: 
210 minutes

Cream Cheese and Field Berry Tart

15 mins Serves 2 Ingredients: 1 Naan bread, 3 pieces fresh mozzarella, 1 1/2 tbsp olive oil, 1 1/2 tbsp balsamic vinegar, 5 basil leaves 3 cloves garlic 1 tomato