My husband requested this beautiful fruit tart as his “birthday cake” way back in October. I’ve been waiting to share until summer fruit was more in season, but as you can see, this is a dessert that has that “wow” factor any time of year.
With a sugar cookie-like crust and a sweetened cream cheese filling, this tart has summer written all over it. It’s especially wonderful with fresh berries. I like to brush my fruit tart with a mixture of lemon curd and water to make it look shiny, but you could use almost any kind of fruit preserves, or leave the glaze off all together. One last recommendation: if you can find a tart pan with a removable bottom, it makes serving so much easier!
For the Cookie Crust1 1/2 cups flour
- 1/4 cup brown sugar
- 2/3 cup butter, softened
- 1 egg
- Pinch of Salt
For the Cream Cheese Filling1 (3.4 oz.) package instant vanilla pudding
- 1 1/2 cups milk
- 1 (8 oz.) package cream cheese, softened
For the Fruit Topping2-3 cups fresh fruit, cut into bite sized pieces, if needed
- 3 tablespoons lemon curd or fruit perserves
- 1-2 tablespoons water
- Preheat oven to 400 degrees.
- In the bowl of a stand mixer, combine the ingredients for the crust until well blended. Press dough into an ungreased 10-inch tart pan. Place crust in freezer about 10 minutes. Remove from freezer, place on a baking sheet, and bake in the pre-heated oven for 10-12 minutes, or until light brown. Cool completely.
- Meanwhile, make the filling. In a medium bowl, whisk together the pudding mix and milk until smooth. Refrigerate for 5 minutes.
- Beat the cream cheese with an electric mixer until smooth. Add the pudding and mix until smooth. Spread over cooled cookie crust, and refrigerate for 1 hour until filling is slightly firm.
- Arrange fresh berries or assorted summer fruits over filling. If desired, brush with lemon curd or fruit preserves mixed with 1-2 tablespoons of water.
- Refrigerate for at least 2 hours or until ready to serve.
- Serving Size: 8
Who Dished It Up First: Adapted from Glorious Treats