Wendy’s Hurry Scurry Berry Tart Crust 9 sheets of graham crackers (18 squares) 1/3 c. butter (melted) 1/4 c. sugar Filling 8 oz. mascarpone cheese* 1/2 c. heavy cream 1/2 c. sugar 1/2 tsp. vanilla 18-20 oz. fresh berries (I used blackberries and raspberries) 1/4 c. seedless preserves (blackberry/raspberry/strawberry/apricot) * I used mascarpone because that's what I bought on my mad dash through the grocery store. In retrospect, I image cream cheese would have worked nearly as well (and been a bit less expensive). Rinse berries (removing any stems or bad berries) and spread in a single layer on a few paper towels to dry. For the crust: Preheat oven to 375. Process crackers in food processor until you have fine crumbs. Pulse in sugar and then melted butter. Turn wet crumb mixture into 9 inch pie plate (or tart pan) and press gently into bottom and up sides. Bake at 375 for 5 minutes. For the filling: While the crust bakes, combine the mascarpone, whipping cream, sugar, and vanilla in a large bowl. Beat with a mixer until stiff peaks form. Remove crust from oven, and stick bowl of whipped filling in refrigerator. Allow everything to cool/chill/dry for about 30 minutes. Spread filling in crust. Arrange berries on top. Melt preserves in small saucepan over medium-low heat. Using pastry brush, spread liquid preserves over berries. Chill another hour before serving.