NO-BAKE FRUIT TART
This tart is special because it uses a variety of fruit! In fact, I think the tart is even better and more special that way! So of course, this got me to thinking about life. And diversity. And how we, as a people, are truly better together. We are more interesting. We get more flavors and textures and colors. We can live in harmony and are more interesting and better because of the red cherry that's adjacent to the fuchsia raspberry. We are better together. And about this tart... it couldn't be easier to make. A store-bought crust works really well, here! (If you want to bake a homemade crust, I'm sharing my recipe for that below, too). Then the filling is basically a no-bake cheesecake. You don't even have to wait for it to "set" in the fridge. You just really have to beat the cream cheese and whipping cream real good until you get to super stiff peaks.
Provided by Vallery Lomas
Categories dessert
Time 2h15m
Yield One 9-inch tart
Number Of Ingredients 7
Steps:
- Place the cream cheese, cream, confectioners' sugar and vanilla in a large bowl. Use an electric mixer to beat until very stiff peaks form and the filling smooths out (initially, it may be a little lumpy from the cold cream cheese, but if you keep beating, it will smooth out). You want the filling to really thicken up. (If your cream cheese was at room temperature, it won't get thick and that's fine -- it will set beautifully while in the refrigerator.)
- Spread the filling evenly into your crust. Slice the larger fruit and halve some of the cherries and strawberries to expose the insides. Arrange on top of the tart.
- Microwave the jelly or jam, if using, in a small microwave-safe bowl just until it becomes more liquid. Brush it all over the top of the fruit. (This will help "preserve" the tart while it's in the fridge.)
- Refrigerate until ready to serve! It will be fine in the fridge for up to two days. Serve cold!
NO-BAKE RASPBERRY CREAM CHEESE TART
Steps:
- In a food processor, combine the almonds and maple syrup.
- Pulse for 2 minutes or until you have a thick dough.
- Press down into a tart pan, making sure everything is covered. Set aside.
- In a bowl and with the help of a mixer, mix the PHILADELPHIA Cream Cheese and the Greek yogurt.
- Add the lemon juice and maple syrup, and keep mixing for 2 minutes or until everything is well incorporated.
- Fill the crust with the filling, top with whipped cream and raspberries and garnish with the lemon zest and mint leaves.
- Serve and enjoy.
RASPBERRY CREAM CHEESE TART
I bought a tart pan from pampered chef and have been looking for recipes to make in it. I used Splenda and took this to Thanksgiving at a friends house. It was gone in 5 minutes, I should have made 2. It was so easy and so good!
Provided by Melaine
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Lightly grease pan. Preheat oven to 425°F.
- For crust- combine flour and sugar, add butter until pastry starts to come together and form clumps. Place in pan using your fingertips to press out and up sides. Place in freezer for 15 minutes ( this will prevent the crust from shrinking when it bakes).
- Bake until crust is golden brown. About 15 minutes. Cool.
- For Filling- with electric mixer mix cream cheese until smooth. Add sugar until incorporated. Add eggs, one at a time, and process until blended and smooth. Add remaining ingredients and mix until smooth.
- Place the tart pan on a larger baking pan and add the raspberries. Carefully pour the filling on top of the berries. Bake 35-40 minutes or until filling is set. cool n wire rack.Sprinkle with powdered sugar and decorate with berries and whipped cream (optional).
Nutrition Facts : Calories 472.4, Fat 31.3, SaturatedFat 19, Cholesterol 159.1, Sodium 196.5, Carbohydrate 42.9, Fiber 1.9, Sugar 24.4, Protein 6.5
RASPBERRY SOUR CREAM TART
Categories Dessert Bake Raspberry Summer Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Make crust:
- Preheat oven to 375°F. Grind crackers and sugar in processor until coarse crumbs form. Add butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake until crust is firm to touch, about 8 minutes. Cool crust on rack.
- Make filling and topping:
- Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Beat in sour cream, lemon juice and vanilla. Spread filling in cooled crust. Chill until firm, at least 4 hours. (Can be made 1 day ahead. Cover; keep chilled.)
- Arrange berries over filling. Whisk jam in small bowl to loose consistency. Drizzle over berries. Serve immediately or chill up to 3 hours.
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