Berry Cream Tart

• 1 refrigerated piecrust (from a 14.1-ounce package)
• 1/3 cup sour cream
• 1 (8-ounce) package cream cheese, softened
• 2 tablespoons fresh lemon juice
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1/4 cup heavy whipping cream
• 1/2 cup fresh blueberries
• 1 cup fresh blackberries
• 1 cup fresh raspberries
• Garnish: cantaloupe ribbons (cut from 1 melon wedge with vegetable peeler)

1. Bake pie crust in a 4- x 14-inch tart pan according to package directions until golden; cool completely on wire rack.
2. Beat sour cream and next 5 ingredients in a large bowl. Spread mixture evenly into cooled pastry shell. Arrange berries on top. Garnish, if desired. Chill 2 hours for easiest slicing.
3. To fit the round refrigerated pastry into a rectangular tart pan, place pastry into pan, and trim off edges. Piece together trimmings with pastry in pan to complete rectangle, and brush edges with beaten egg to seal.

sour cream, cream cheese, lemon juice, brown sugar, vanilla, heavy whipping cream, fresh blueberries, fresh blackberries, fresh raspberries, cantaloupe

Taken from www.myrecipes.com/recipe/berry-cream-tart (may not work)