Lemon Berry Tart

My friend and worship team leader at church gave me a compilation of her favorite recipes as a Christmas gift last year. Instead of using a tart pan, I used my mini tart pans, and they came out so cute. This recipe is DELISH, and very appropriate for Spring. If you are looking for something that is easy, with great presentation, this is it! Also, it's been my experience that all men love it, so keep it in mind for Fathers Day. Thanks for the recipe Melinda!

COOKIE CRUST

1 1/2 cups flour

1/4 cup packed brown sugar

2/3 cups butter, softened

1 egg

FILLING

1/2 cup lemon curd (found in the jelly aisle)

8 ounces cream cheese, room temperature

3 cups fresh berries (strawberries, blueberries, raspberries, blackberries)

Heat oven to 400 degrees. Mix all cookie crust ingredients until dough forms. Press firmly and evenly against the bottom and sides of 11 inch tart pan. (You can use a cookie sheet, just make a circle with raised edges.) Bake 10-12 minutes or until done. Cool completely before filling. Meanwhile, beat lemon curd and sort cream cheese until smooth. Spread over cooled crust. Refrigerate at least 1 hour. Top with cleaned berries just before serving.