Creamy Tart with Pecan Crust and Berries

For the crust:
1 cup chopped pecan pieces
1/2 cup all-purpose flour
2 tablespoons sugar
1 stick (1/2 cup) cold butter, cut into pieces
Dash of salt

For the creamy center:
8 ounces Neufchatel cheese (light cream cheese), at room temperature
1 egg
1/4 cup sugar

For the topping:
2 cups chopped berries of your choice
1 tablespoon granulated sugar

1. Preheat oven to 350 degrees F. Butter a 12-inch tart pan with removable bottom.* In the bowl of a food processor, combine crust ingredients. Pulse on high to just combine. Mixture will resemble coarse meal. Press into prepared pan. Bake 5 minutes. Remove and allow crust to rest while preparing the creamy center.
2. Combine the center ingredients, and whisk well, or use a hand-held mixer with a whisk attachment. Mixture should be smooth. Spread over crust, carefully moving spreading to within a 1/2 inch of the sides of pan. Crust will be very tender, so spreading in long strokes from the center will result in a “cleaner” cream center. Return to oven, and bake 20 minutes, until center is firm. Remove tart from oven and cool for 10 minutes, then place in refrigerator, uncovered, for 50 minutes.
3. About 30 minutes prior to serving, coarsely chop berries of choice and place them in a medium-size bowl, and sprinkle with sugar. Stir well, and let rest at room temperature for 30 minutes. Stir berries well, then serve over tart slices.
 

Creamy Tart with Pecan Crust and Berries

Approximate Values Per serving: 363 calories (68 % from fat), 28 g fat (14 g saturated), 77 mg cholesterol, 6 g protein, 23 g carbohydrates, 4 g dietary fiber, 230 mg sodium

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