Graham Cracker Crust
  • 1 Cup unsalted butter (2 sticks), softened
  • 1/4 Cup granulated sugar
  • 1/4 Cup brown sugar
  • 1/4 Cup honey
  • 2 Cups all-pupose flour
  • 1/2 Cup whole wheat flour
  • 1/2 Tsp. salt
  • 1/2 Tsp. baking soda
  • 1/2 Tsp. cinnamon
Cream Cheese Pastry Cream
  • 1 1/4 Cups whole milk
  • 6 Tablespoons granulated sugar, divided
  • 3 Tablespoons cornstarch
  • 1 Package (8 ounces) cream cheese, softened and cut into cubes
  • 1/2 Tsp. vanilla extract
  • 5 large egg yolks
  • 1/2 vanilla bean, sprit and scraped, or 1/2 teaspoon vanilla extract
Mixed Berry Topping
  • 1 Package (6 ounces or 1 1/3 cup) Driscoll's Blackberries
  • 1 Package (6 ounces or 1 1/4 cup) Driscoll's Blueberries
  • 1 Package (6 ounces or 1 1/3 cup) Driscoll's Raspberries
  • 2 Tablespoons granulated sugar
  • 1 Tbsp. cornstarch
Graham Cracker Crust
  1. Cream butter with granulated sugar, brown sugar and honey in the bowl of an electric stand mixer fitted with the paddle attachment until smooth and lighter in color.
  2. Combine all-purpose flour, whole wheat flour, salt, baking soda and cinnamon in a medium bowl and add to butter mixture in 2 batches, scraping down the sides of the bowl between additions. Mix until well combined. Form dough into a disk, wrap with plastic wrap and chill at least 1 hour or until firm.
  3. Lightly flour a work surface and roll out dough to a 12 x 24-inch rectangle, about 1/8-inch thick. Use a plastic lid from a large yogurt or sour cream container (at least 5 1/2-inch round) to mark 8 circles. Cut them out with a paring knife and press into 4 1/2-inch pans with removable bottoms. Prick each shell all over with a fork and chill 30 minutes.
  4. Preheat oven to 325°F. Bake chilled shells until deep golden brown and dry in appearance, about 25 minutes. Cool on a wire rack.
Cream Cheese Pastry Cream
  1. Combine 1 cup milk, 3 tablespoons sugar and vanilla bean, if using, in a medium saucepan. Bring just to a simmer over medium heat. Remove from heat. In a medium bowl, whisk yolks, cornstarch and remaining 3 tablespoons sugar together. Add remaining 1/4 cup cold milk and whisk until smooth.
  2. Add 1/4 cup hot milk mixture to egg mixture while whisking continually. Add another 1/4 cup, then add egg and milk mixture back to remaining hot milk in saucepan. Bring to a boil, stirring constantly. Cook 1 to 2 minutes, until thickened. Remove from heat, add cream cheese and 1/2 teaspoon vanilla (1 teaspoon total if not using vanilla bean) and whisk until smooth. Strain into a bowl and cover the surface directly with plastic to prevent a skin from forming. Refrigerate.
Mixed Berry Topping
  1. Gently toss together berries. Remove 1/2 cup of the berries and set aside remaining berries.
  2. Place sugar and 1/2 cup berries in a small nonreactive saucepan and cook over low heat. Add 1 teaspoon water to cornstarch and stir until smooth. Add cornstarch mixture to berries and sugar stirring constantly until mixture comes to a boil and thickens slightly. Remove from heat and cool completely. Pour cooked mixture into remaining whole berries and gently combine.
Assembly
  1. Whisk pastry cream until smooth and spoon into tart shells. Smooth surface and top with berries. Serve immediately after assembling.
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Calories 273
Total Fat 15.12 g
Saturated Fat 8.82 g
Cholesterol 85.35 mg
Sodium 139 mg
Total Carbohydrates 31.48 g
Dietary Fiber 1.92 g
Protein 3.95 g