Dazzling Fruit TartSubmitted by: VEHAMILTON1
IntroductionTarts actually taste like what they sound like, a sweet and sour desert. The filling is lime flavored and the fruits are covered by a shiny sugary glaze. Delicious!!
Tarts actually taste like what they sound like, a sweet and sour desert. The filling is lime flavored and the fruits are covered by a shiny sugary glaze. Delicious!!
Preheat the oven to 350 degrees F
1/2 c Splenda
1 1/2 C All Purpose Flour
1 1/2 Sticks of Unsalted Butter or Butter Substitute, room temperature
1 8oz Package Light Cream Cheese, room temperature
1/2 c Splenda
1 tsp Vanilla Extract
Topping: Any combination of:
1 c Strawberries
1 c Blueberries
1 c Kiwi
1 c Peaches
1 c Pineapples
1 c Raspberries
1 6oz Can (thawed) frozen Limeade concentrate
1 Tbl Cornstarch
1 Tbl Lime Juice
1/4 c Granulated Sugar
Garnish: Whipped Cream and/or Mint leaves
Use a 12 inch spring form pan or a tart tin with removeable bottoms. Spray your pan with Pam. Dust lightly with flour.
Put the dough into the pan and spread it out evenly. Bake for 10 to 12 minutes. Remove from the oven and let it cool to room temperature while preparing the fruit for the filling.
Cream Cheese Filling: Place cream cheese, sugar and vanilla in a bowl. Blend with a mixer at medium speed until it is silky smooth. Refrigerate until you are ready to assemble the tart. Wash berries in a seive and let dry on paper towels while preparing the glaze.
Glaze: Using a sauce pan, add limeade, lime juice, cornstarch and sugar. Cook over medium heat for 2-3 minutes. When the glaze is completely cooked, it will be thicker and clear. Let it cool while assembling the tart.
Transfer the crust from the pan to a serving dish. Spread the chilled filling evenly over the crust.
Peel the kiwi. Cut it and the strawberries into slices. Decorate the top of the tart with your fruits.
Brush the cooled glaze over all of the fruite and out to the edges. Keep refrigerated until ready to serve.
Garnish with whipped cream and/or mint leaves.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user VEHAMILTON1.