Fruit Surprise Tart
- 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
How to Make Fruit Surprise Tart
- 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!