Summer Fruit Tart
June 28, 2017 | print »
You want your summer dessert to not only taste delicious but to be beautiful as well. This scrumptious tart lets your creative side emerge---and everyone will enjoy adding their unique take on how the fruit should be arranged. In fact, in my home we often make two at a time and have a decorating contest to see who's tart gets the most "likes". But no matter how you arrange the fruit, this tart will be enjoyed by all.
10 whole graham crackers, coarsely broken
¼ light brown sugar
¼ cup (1/2 stick) unsalted butter- melted
8 oz cream cheese, room temperature
1/3 cup of sugar
½ cup plain yogurt
2 tsp. fresh lemon juice
1 tsp. vanilla extract
Fresh Berries for topping
May use blueberries, raspberries, strawberries or any other decorative fruit such as sliced peaches, pitted cherries, plums or kiwi.
Preheat oven to 375 degrees. Grind crackers and sugar in a food processor until coarse crumbs form. Add butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto the bottom and up sides of a 9” diameter tart pan with removable bottom. Bake until crust is firm to touch---about 8 minutes. Cool on rack.
Using an electric mixer, beat cream cheese & sugar in medium bowl until smooth. Add in plain yogurt, lemon juice & vanilla. Spread filling on cooled crust using the flat side of a butter knife. Chill until firm ---about four hours.
Arrange berries or fruit over filling. Serve immediately or keep chilled.
Adapted from Bon Apetit –Sour Cream Tart