Step 1

Preheat oven to 375°F

Step 2

Place all crust ingredients in a food processor and process until it looks like cornmeal. Press mixture into a 10" tart pan and bake for about 15 minutes or until golden brown.

Step 3

Be sure the heavy cream, cream cheese and sour cream are at room temperature for a silky smooth cream filling. To prepare the cream filling place the heavy cream in the bowl of a stand up mixer and blend for about 2 minutes using a whisk attachment. Slowly add the sour cream, cream cheese, sugar and vanilla.  (I like to put the cream cheese and sour cream in a zip top bag, cut one corner and slowly squeeze it into the heavy cream.) Continue mixing until the mixture is smooth.

Step 4

Combine sugar and cornstarch in a bowl. Heat the fruit juice on medium, and slowly start adding in the sugar mixture when it starts to simmer while stirring constantly.

Step 5

Bring the glaze to a boil, continue stirring, and allow it to cook for about two minutes, or until thickened. Remove from heat and let it cool for ten minutes before using.

Step 6

Assemble the tart by first filling the crust with vanilla cream, then arrange fruit in an artful way on top of the cream. Brush with glaze. Tip: I like to put the cream into the crust then chill it in the refrigerator for 30-45 minutes until it is firm and set. Once it is set then I arrange the fruit and brush on the glaze.