This refreshing dessert makes a pretty statement and won't weigh you down after a big meal.
Preheat the oven to 375°. In a food processor, mix the flour, confectioners’ sugar, and salt. Pulse in the butter for 1 to 2 minutes until large clumps form. Transfer to a work surface; knead to form a ball. Press the dough into a 9-inch tart pan; pierce all over with a fork. Freeze until firm, about 15 minutes.
Bake the tart shell until the crust is golden, about 16 minutes. Place on a wire rack and let cool.
In a medium bowl, whisk the cream cheese, sugar, and vanilla; spread a thin layer into the tart shell. Top with the fruit. Refrigerate for up to 4 hours. Top with the basil. Serve with the whipped cream.
