Cream Cheese Tart with Berries – Gluten-free version

👨‍🍳 Method

For the Crumb Crust

1. 1
   Grind the gluten-free biscuits into fine crumbs in a food processor.

   Food processor
2. 2
   Add the butter (melted) and mix well.
3. 3
   Press the mixture into the bottom and up the sides of a 24 cm Tart pan and chill 30 minutes.

   Tart / pie panRefrigerator

For the Cream Filling

1. 4
   Whip the cold cream on medium speed, until it starts to thicken.

   ⚙ WhippingBowlHand mixerorStand mixer

   💡Cold cream whips quickly and holds firm: warm cream won't hold air. Stop when the peaks are firm, before it turns grainy.

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
2. 5
   Keep whipping on high speed to firm peaks.

   Hand mixerorStand mixer

To assemble

1. 6
   In a bowl, mix the cream cheese, powdered sugar, lemon juice and vanilla until the mixture is smooth.

   Bowl
2. 7
   Fold the whipped cream into the cheese mixture gently.

   ⚙ FoldingSilicone spatula

   💡Fold, don't stir: a wide motion from the bottom up keeps the air in the whipped cream, and the cake comes out light and airy.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
3. 8
   Pour the filling over the crust and smooth the top.
4. 9
   Cover and refrigerate at least 4 hours, preferably overnight, until the cake is firm.

   Refrigerator
5. 10
   Toss the raspberries and blueberries with the sugar and arrange over the cooled cake.

   Bowl