But I've neglected to mention dessert. Oh yes, well, The Sprite made frosted star-shaped sugar cookies (delicious!). And I made this Fruit Tart.
Yes, it was a day full of gluttony, why do you ask?
Seriously, we didn't go too crazy. We just ate until our pants felt uncomfortable.
What? You don't do that too?
I've been making this tart for many moons. It was one of the recipes I would make for my family when they would come to visit me when I first moved away on my own. It looks pretty fancy and tastes lovely. Yesterday I used strawberries and kiwi, but you could use whatever fruit you have on hand. Tart and not too sweet - I think you'll like this. Enjoy!
Cares
Here's our recipe:
Fruit Tart
1 pie crust (store bought or homemade)
1 (8 ounces) package cream cheese, softened
1/3 C granulated sugar
1 t vanilla
1 C heavy cream
1 1/2 C sliced strawberries
2 kiwi, peeled and sliced
1 - 8" or 9" tart pan (with removable bottom) or cake pan
Preheat oven to 350℉. Lightly spray your tart pan with cooking spray.
To start, stretch your pie crust over your prepared tart pan and gently line the pan with the crust. If there is any overhang, cut with a knife. Place crust into your preheated oven and bake until golden brown, about 15 minutes. Remove baked crust from the oven and allow to cool.
While your tart crust is baking, prepare your cream cheese center. In a bowl, combine your cream cheese, sugar and vanilla. Beat with a mixer until smooth and not grainy. In another bowl, beat your heavy cream with a mixer until soft peaks form. Fold your whipped cream, in two batches, into your cream cheese mixture until combined. Pour cream cheese center into your prepared pie crust and then add your sliced fruit on top. When done, refrigerate your tart for at least 30-60 minutes before serving. Enjoy!
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