Mix 1 1/2 cups graham cracker crumbs with 1/3 cup melted butter and 2 tbsp honey in a bowl until it looks like wet sand. Press the mixture firmly into a 9-inch tart pan, going up the sides evenly. Bake at 350°F for 10 minutes until lightly golden, then pull it out and let it cool completely — this step matters because a warm crust will make your cream cheese filling slide around.

While the crust cools, beat 8 oz softened cream cheese with 1/4 cup powdered sugar and 1 tsp vanilla extract until completely smooth. I learned the hard way that you gotta scrape down the bowl partway through beating so no lumps hide in there.

Fold 1 cup whipped topping gently into the cream cheese mixture using a spatula — don't overmix or you'll deflate the whipped topping and lose that fluffy texture. The filling should look light and airy when you're done.

Spread the cream cheese filling evenly into your cooled 4th july fruit tart homemade crust using an offset spatula or the back of a spoon. Chill for at least 15 minutes while you prep the berries.

Toss 1/2 cup sliced strawberries with 1/2 cup blueberries and 1 tbsp lemon juice in a small bowl. Arrange them on top of the tart in a red-white-and-blue pattern — I do the strawberries around the outer edge, blueberries in the middle, and it looks patriotic without any fussing.

Pop the finished 4th july fruit tart homemade back into the fridge for at least 30 minutes before serving so everything sets up properly. The lemon juice on the berries keeps them from getting watery and adds a brightness that cuts through the richness perfectly.