Fruit Tart
Posted on 22. Aug, 2011 by cmeine in Desserts, Featured
This is a delicious dessert that I have really cut a lot of the calories by using a wheat crust and a sugar substitute. Since You Tube has a 10 minute limit on videos I had to cut out the part explaining how to place the berries. Just decorate your tart any way you would like. The picture shows you the way I like to make it.
Whole Wheat Crust
Preheat oven to 400 degrees
1 1/2 Cups Whole Wheat Flour
2 TBSP SomerSweet ( or your favorite sugar substitute or sugar)
1/2 Cup butter softened
2 egg yolks
1 1/2 tsp vanilla
2 TBSP fresh lemon
Place wheat flour and sugar substitute in a bowl, add softened butter. Make a well mix egg yolks in the well, slowly add the flour into the egg yolks. After it’s well mixed add vanilla and lemon juice. Form ball and put in tart pan. Spread crust evenly over tart pan and up the sides. Bake for 10-15 minutes.
Filling
12 oz cream cheese (softened)
1/2 Cup Somersweet Baking Blend (or sugar)
1 1/2 tsp vanilla
Add all ingredients in a mixer and mix until smooth & creamy. Spread on cooled crust. Refrigerate for at least 2 hours (can leave overnight). Top with favorite berries and then glaze. Since you don’t get to see this in the video place your strawberries around the outside. Peel and slice the kiwi in half circles and place in front of the strawberries. Then add a row of raspberries, blackberries, more strawberries & kiwi. Take a pastry brush and glaze the entire tart. Refrigerate for at least 2 hours.
Glaze
1/4 cup fresh lime juice
1 TBSP Corn starch
1 TBSP Somersweet or Sugar
Gorgeous!
This is beautiful. Arranging the fruit is always the hardest part for me…so sad that didn’t make the video cut.
It was for me too and then I discovered that it really looks good if you arrange any bright colored fruit in a circle. Just rotate colors (like your red) and add the green or blue in between. Have fun with it.
This is just beautiful! I love what you did with this fruit tart, it’s the perfect summer dessert!
Looks wonderful and is picture perfect!
Yes! This looks amazing! I like a wheat crust on my tarts…I find that it adds a bit of flavor.
I agree. White flour can get boring.
What a wonderful fruit tart, Carla. I’ve never made a fruit tart filling with cream cheese before; I usually make a pastry cream. I love this difference because it totally takes less time
Pastry cream is wonderful but you’re right that the cream cheese is easier. Also it helps glue the crust together. I don’t know if you’ve had much experience with whole wheat crusts but they can crumble so it’s nice to have the cream cheese help it hold it’s form.