1) Use a thick layer of filling. A thick layer of cream cheese filling will act as a barrier between the crust and the fruit, preventing the fruit juices from seeping into the crust. 2) Pre-bake the crust. Before adding the filling, pre-bake the crust to help maintain its structure and keep it from getting too moist when the filling is added. 3) Serve the same day. Serve the tart the same day that you assemble it.