Fruit Surprise Tart
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- 3/4 c
- butter, softened
- 1/3 c
- powdered sugar
- 1 1/2 c
- all purpose flour
- 1/4 tsp
- optional: you may use a store bought graham cracker or cookie crust instead of the homemade shortbread crust.
- 8 oz
- softened cream cheese
- 1 small
- tub of whipped topping, thawed
- 1/2 tsp
- vanilla extract
- 1 c
- confectioners' sugar
- 1 c
- of each: raspberries, strawberries, kiwi, blueberries or any other favorite summer berry.
SHORTBREAD TART CRUST
CREAM CHEESE FILLING
1For tart crust, preheat oven to 350 degrees. With clean fingers, mix together the four tart ingredients to make a soft dough. Press into the bottom and up sides of a 10" tart pan with removable bottom. Prick the crust on the bottom of the pan with a fork all over. Bake 15-20 minutes until lightly browned. Remove to cooling rack.
2When crust is cooled. Gently push upward on removable bottom. Gently lift the crust to a decorative plate or cardboard round with a doily.
3Make filling. In a large mixing bowl beat softened cream cheese with vanilla. It's best to use an electric mixer on medium. Beat in the whipped topping and powdered sugar until smooth and creamy.
4Fill the tart shell with the filling leaving about 1/4 of inch space at the top for the fruit. Any extra filling can be used and eaten as a dessert topped with fruit. I put extra filling in a pudding dish and top with fruit for eating later.
5Peel and slice the kiwi. Slice into rounds and set aside. Wash the berries and pat dry. Arrange the kiwi and berries in a decorative or random pattern on top of the cream cheese mixture. Cover tart and refrigerate for at least 4 hours before serving.
6Refrigerate leftovers covered tightly.
7Wait for the "Ooooos and Ahhhhs" as they are sure to come!