Almost No-Bake Cream Cheese Fruit Tart
An easy yet impressive cream cheese and fruit tart
Ingredients
Crust
- 20 g Unsalted Butter (room temperature, ¼ cup)
- 44 g Cream Cheese (room temperature, 1.5oz)
- 70 g Flour (½ cup)
Filling
- 140 g Strawberries (about 7 strawberries- see how to for instructions if you use frozen fruit)
- 90 g Cream Cheese (room temperature, ⅓ of a standard block of cream cheese)
- 50 g Granulated Sugar (¼ cup)
- 1 handful Fresh Fruit (ex: strawberries, blackberries, raspberries, blueberries) (3 strawberries + 6 blackberries)
Instructions
For the Crust
- Put all the crust ingredients into the food processor at the same time. Pulse the food processor until the mixture is smooth.
- Split the crust dough, drop one ball into the center of each of the mini tart pans, use your fingers to smooth the dough out from the center towards the edges of the pan until you have an even layer.
- Chill the crust in the pans for 15 minutes, preheat oven to 350 °F
- After 15 minutes take the chilled crust right out of the fridge and into the pre-heated oven. Bake for 20 minutes. Set aside to cool.
For the Filling & Assembly
- Put your strawberries, softened cream cheese and sugar into the food processor. Blend it until you have a creamy, consistent looking mixture.
- Take your room temperature baked crusts, pour half of the cream cheese mixture into each crust.
- Cut your fresh fruit and arrange on the top of the cream cheese mixture.
- Chill in fridge for at least 30 minutes
- Enjoy!