Creating the Tart Shell with Wick’s Pie Crust

• Preheat the oven according to the tart shell baking instructions.

  Remove one 8-inch Wick’s Pie Crust from the package and carefully place the dough into a removable-bottom tart pan, gently pressing it into the bottom and up the sides as far as it will comfortably reach without stretching.

  Using the second 8-inch Wick’s Pie Crust, cut a 6-inch circle from the center of the dough. Reserve the center circle for crumble. The remaining outer ring of dough will be used to create the sides of the tart shell.

  Place the dough ring around the inside edge of the tart pan, pressing it firmly against the existing crust. Gently pinch and seal the seams where the two pieces meet, creating one continuous tart shell. Avoid stretching the dough, as this can cause shrinkage during baking.

  If small gaps or tears appear, simply patch them with any leftover scraps of pie dough. Press lightly with your fingertips to create a smooth, even surface. Trim any excess dough from the top edge and flute or smooth the rim as desired.
• Using a fork, prick the bottom of the crust several times to help prevent bubbling. Line the shell with parchment paper and fill with pie weights or dried beans.

  Bake blind for 12 minutes. Carefully remove the parchment and weights, then return the crust to the oven and bake for an additional 5 minutes, or until lightly golden. Allow the tart shell to cool completely before filling.

  Tip: Don’t worry if your tart shell isn’t perfect. Wick’s buttery, flaky dough is very forgiving and patches beautifully, making it easy to create a professional-looking tart with minimal effort.

Cream Filling

• In a food processor, cream together, cottage cheese, sour cream, lemon juice, and zest. Add the pudding mixture and blend until smooth.
• In a large food processor, combine the cream cheese, cottage cheese, sour cream, sugar, and vanilla. Beat until smooth and creamy. Add pudding mix and blend till smooth.

  In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
• The filling should be thicker than pudding, yet soft enough to spread easily into the tart shell. If the mixture becomes too thick, add fresh lemon juice, 1 teaspoon at a time, until the desired consistency is reached. The filling should hold its shape when sliced.

  Spread the filling evenly into the cooled tart shell and refrigerate until set before adding the berry topping.

Oat & Wicks Crust Topping

• Crumble the ingredients together with a pastry cutter or your hands until a coarse, sand-like consistency forms. Bake until golden at 375°F. Bake 12–20 minutes. Stir at 12 minutes, then every 4 minutes until golden.

Fresh Berry Filling

• In a medium saucepan, over medium heat, whisk together the granulated sugar and cornstarch until combined. Slowly whisk in the cold water, fresh lemon juice, and lemon zest until smooth. The mixture will thicken as it cooks.

  Add 2 cups of the blueberries and all of the blackberries to the saucepan. Cook over medium heat, stirring frequently, until the berries begin to soften and release their juices, about 5 to 7 minutes. Don't overcook... we are trying to keep the berries' shape intact.
• Stir in the blackberry jam and vanilla extract. Continue cooking, stirring constantly, until the mixture thickens and becomes glossy, about 2 to 3 minutes.

  Remove from the heat and gently fold in the remaining 1 cup fresh blueberries. This gives the filling a beautiful combination of cooked berries and fresh berry texture. Keep some blueberries and blackberries for garnish.

  Allow the filling to cool completely before spreading it over the chilled cream filling. Refrigerate the tart until fully set.

Tip: The berry filling should be thick enough to mound on a spoon and slowly fall off, not run like syrup. As it cools, it will continue to thicken and develop a rich, vibrant berry flavor.

Build the Tart

• Once the tart is fully set, add the cooled berries and spread the oat and Wick's crust topping evenly over the top. Garnish with more fresh berries and mint.