Berry And Cream Fruit Tart

• FOR THE PASTRY CRUST:
• 3/4 cups Whole Wheat Flour
• 1 cup White Flour
• 1 teaspoon Sea Salt
• 1/3 cups Cane Sugar
• 3/4 cups Olive Oil
• 6 Tablespoons Milk
• _____
• FOR THE TOPPING:
• 3 ounces, weight Cream Cheese, Softened
• 1/3 cups Sugar
• 1 teaspoon Vanilla
• 1 cup Whipped Cream
• 1 bunch Assorted Seasonal Fruits (raspberries, Blueberries, Peaches, Etc)

1. Pastry crust:
2. Mix flours, salt, and cane sugar. Combine oil and milk and add to the flour mixture until blended. Finger mold the dough around the pie pan (around 1/2-1/3 inch thickness maximum). Bake at 375F for 18-20 minutes.
3. Topping:
4. Beat cream cheese, sugar, and vanilla until smooth. Beat in the whipping cream. Spread over the cooled crust to within 1/4 inch of the rim. Arrange fruit decoratively on top. Refrigerate at least 2 hours.

whole wheat flour, white flour, salt, sugar, olive oil, milk, weight cream cheese, sugar, vanilla, cream, blueberries

Taken from tastykitchen.com/recipes/desserts/berry-and-cream-fruit-tart/ (may not work)