📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour your 9-inch tart pan. This prevents sticking, which is crucial for a clean release later. Trust me on this one, I've learned the hard way!
2. In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/4 teaspoon salt, and 1/2 cup (1 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. It should look like wet sand.
3. Add 1/4 cup ice water, one tablespoon at a time, mixing lightly with a fork after each addition. Don't overmix! The dough should just come together. If it's too dry, add another tablespoon of water. Too wet? Add a bit more flour.
4. Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc in plastic wrap and chill in the refrigerator for at least 30 minutes. Chilling makes the dough easier to work with, seriously.
5. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Gently transfer the dough to your prepared tart pan. Trim any excess dough hanging over the edges. You can even crimp the edges for a fancy look if you're feeling extra-creative.
6. Prick the bottom of the crust all over with a fork to prevent it from bubbling up during baking. Line the crust with parchment paper and fill with pie weights or dried beans. This prevents shrinkage, a common problem with tart crusts.
7. Bake the crust for 15-20 minutes, or until lightly golden. Remove the weights and parchment paper. Return to oven and bake for another 5-7 minutes, or until the crust is set. If the crust starts to brown too quickly, loosely cover it with foil.
8. Let the crust cool completely on a wire rack. While it's cooling, let's whip up that amazing cream cheese filling!
9. In a large bowl, beat 8 ounces of softened cream cheese with 1/2 cup granulated sugar until smooth and creamy. Beat in 2 large eggs, one at a time, making sure each one is fully incorporated before adding the next. Beat in 1 teaspoon vanilla extract.
10. Gently fold in 2 cups of fresh boysenberries. Be careful not to overmix. If the berries start to release too much juice, don't fret – we'll take care of that in the next step.
11. Pour the filling into the cooled crust. Place the tart on a baking sheet to catch any spills (because accidents happen!).
12. Bake for 35-40 minutes, or until the filling is set around the edges but still slightly jiggly in the center. Don't overbake! It'll continue to set as it cools.
13. Let the tart cool completely on a wire rack before removing it from the pan. This prevents the filling from collapsing or becoming mushy. Chill for at least 2 hours, preferably longer, to allow the flavors to meld.
14. Once chilled, garnish the tart with fresh boysenberries (optional) and serve. Enjoy! Let me know how it turned out!