Summer Berry Tart

• 1 sheet ready rolled puff pastry (my sheet was 12oz)
• 1 cup light cream cheese, I used Philadelphia
• 1/4 cup icing sugar, sifted
• 1/2 teaspoon vanilla extract
• 3/4 cup fresh blackberries
• 3/4 cup fresh raspberry
• 16 large strawberries (probably around 2 cups, I wanted them lined up symmetrically)
• 1 tablespoon powdered sugar (optional)

1. Preheat the oven to 400F and line a baking tray. Place ready rolled pastry onto your tray and score a rectangle into the pastry, 1-2 inches from the edge. Poke the middle of the pastry with a fork.
2. Place in the oven for 12-15 minutes until risen, puffy and golden. Leave to cool completely.
3. Once cool, place the cream cheese, icing sugar and vanilla into a medium bowl and beat until light and smooth, about 1 minute on medium speed.
4. Pour onto cooled pastry and smooth with a small spatula.
5. Cover the cream cheese with fresh berries. (You can tip them on randomly or line them up, I'm a little OCD with symmetry!).
6. Dust with icing sugar if desired. Tart will keep in an airtight container, in the fridge for 2 days.

pastry, light cream cheese, icing sugar, vanilla extract, fresh blackberries, fresh raspberry, strawberries, powdered sugar

Taken from www.food.com/recipe/summer-berry-tart-517705 (may not work)