A Berry Good Tart

by | Updated: December 3rd, 2016

My pantry is stocked with many amazing items””including baking mixes from Bob’s Red Mill. I love using Bob’s Red Mill products because of their high quality and versatility. Their mixes, flours and cereals are natural or organic, and they make many options for people following specialty diets.

One product I can’t do without is Bob’s Red Mill Buttermilk Biscuit Mix. It’s the perfect pantry staple””it will keep you covered for every meal, from breakfast to dessert. For family recipes, I keep Bob’s Red Mill Gluten-Free Biscuit and Baking Mix on hand because my daughter is gluten-intolerant.

This Berry Good Tart is simple and delicious””and either one of the mixes mentioned above can be used to make the crust. It’s the perfect way to showcase the best of summer’s berries.

Berry Good Tart
Serves 8


2 cups Bob’s Red Mill Gluten-Free Biscuit and Baking Mix or Buttermilk Biscuit Mix
1/3 cup stevia
1/3 cup unsalted butter, softened
1 egg


1 package (3 ounces) cream cheese, softened
1/3 cup stevia
1 teaspoon vanilla
3/4 cup whipping cream
4 cups fresh strawberry halves or blueberries (or raspberries, blackberries or kiwifruit slices)
1/2 cup St. Dalfour Deluxe Fruit Spread, your choice of flavor, melted


  1. Heat oven to 375 °F. Spray cookie sheet with cooking spray; dust with biscuit mix. In medium bowl, combine biscuit mix and 1/3 cup stevia. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in egg until soft dough forms. Pat dough into 12×10-inch rectangle on cookie sheet; pinch edges of rectangle to form 1/2-inch rim.
  2. Bake 10 to 12 minutes or until edges just begin to brown. Cool crust on cookie sheet on wire rack for 2 minutes. Use spatula to transfer crust to a cooling rack. Cool completely, about 30 minutes.
  3. To make the filling: In a small bowl, beat cream cheese, 1/3 cup stevia and vanilla with electric mixer on low speed until smooth. Beat in whipping cream on medium speed until stiff peaks form. Spread over crust to within 1/4 inch of rim. Arrange fruits on top. Brush melted fruit spread (jelly) over fruits. Refrigerate at least 2 hours. Store covered in refrigerator.

The Kitchen Diva is Angela Shelf Medearis, a regular guest chef on “The Dr. Oz Show” and “The Today Show.” She is the author of many cookbooks, including, “The Kitchen Diva’s Diabetic Cookbook.”