|SWEET BLUEBERRIES, STRAWBERRIES, AND RASPBERRIES TOP THIS SWEET TART|
With all the beautiful, sweet berries available at this time of year, it was fun to bake and more fun to eat this sweet berry tart. Even though we can't grow these beautiful berries in our very hot Phoenix valley, they seem to make it here fresh, ripe, and ready to eat.
|EVEN WITH ALL THE FRUITS THIS TART SLICED NICELY, KEEPING ITS SHAPE|
|EVEN AFTER BEING IN THE FRIDGE FOR OVER 24 HOURS, THIS 2nd TART IS STILL FRESH AND DELISH|
After looking through several similar recipes, I chose the following ingredients for my tarts: Note: the second tart was eaten over the next two days. The crust did not get soggy and the filling remained firm. This tart keeps as long as the fruit remains fresh.
For the crust:
3/4 cup butter, softened
1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
Cream butter and sugar until fluffy. Add the flour and mix together until well combined, but after adding flour don't over mix. Press dough into a lightly buttered 10" tart pan with a removable bottom. Bake at 300^ for about 25 minutes or until just turning brown. Cool on a wire rack.
For the filling:
12 oz. white chocolate chips, melted
1/4 cup heavy whipping cream, warmed in microwave
1 package cream cheese...8 oz, softened
Beat the cream cheese till smooth and with no lumps. Add the warmed cream to the melted white chocolate and stir those 2 ingredients together until smooth. Then add to the cream cheese. Beat these 3 ingredients together until smooth. Spread over the cooled crust. Refrigerate 30 minutes...the filling will be firm.
Top the tart with fresh berries or fruits of your choice. Kiwi, mango, pineapple, oranges, etc. are all delicious. I chose to use just fresh berried for today's tarts....I made 2. One for now, and one for tomorrow.
A glaze can be made from thickened fruit juice or melted jelly. I chose, however to drizzle melted hot fudge sauce and caramel over my tarts. Those two flavors went well with the berries and received lots of positive comments. And they were easy. I used Trader Joe's Fudge Sauce and their Salted Caramel topping.
Note: Any sugar cookie dough can be used for this crust, however this recipe is easy and tastes great with no eggs, baking powder,etc...only 3 ingredients. This filling, which is also eggless, travels well in our heat and tastes like cheesecake... it can be used for mini cheese cake desserts...also only 3 ingredients. (I made bite size for my Town of Gilbert meetings yesterday...I received appreciative emails today and several want the recipe...therefore this post.)