Best 13 Cheesecake Fruit Tart Recipes

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Prepare to embark on a tantalizing culinary journey as we delve into the art of crafting the ultimate Cheesecake Fruit Tart, a dessert that harmoniously blends creamy indulgence with vibrant fruit flavors. This delectable confection combines the richness of a classic cheesecake with the freshness of seasonal fruits, resulting in a masterpiece that will captivate your taste buds and leave you craving more. Whether you're a seasoned baker or just starting your dessert-making adventure, this comprehensive guide will equip you with all the knowledge and techniques needed to create this exquisite treat.

Let's cook with our recipes!

MINI CHEESECAKE TARTS



Mini Cheesecake Tarts image

Make and share this Mini Cheesecake Tarts recipe from Food.com.

Provided by Bev I Am

Categories     Cheesecake

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 (8 ounce) package reduced-fat cream cheese, softened
1 (8 ounce) package fat free cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
vegetable oil cooking spray
2/3 cup gingersnap crumbs (12 to 16 gingersnaps)
3 cups fresh fruit
fresh mint sprig

Steps:

  • Beat cream cheeses at medium speed with an electric mixer until smooth; add sugar and flour, and beat well.
  • Add eggs, 1 at a time, beating until blended after each addition.
  • Stir in extracts.
  • Lightly coat 6 (4-inch) tart pans with removable bottoms with vegetable cooking spray; sprinkle pans evenly with gingersnap crumbs, shaking to coat bottom and sides of pans.
  • (Let excess crumbs remain, evenly covering bottom of each tart pan.)
  • Place tart pans on a baking sheet.
  • Divide cheesecake batter evenly between tart pans.
  • Bake at 350° for 18 to 20 minutes or until set.
  • Remove from oven, and let cool on a wire rack 30 minutes; remove from tart pans. (A pancake turner works great for removing the tarts from the bottom of the pans and transferring them to a serving platter.)
  • Divide fruit evenly, and arrange decoratively over each cheesecake.
  • Garnish with mint, if desired.

Nutrition Facts : Calories 360.4, Fat 11.3, SaturatedFat 5.7, Cholesterol 94.7, Sodium 506.2, Carbohydrate 51.3, Fiber 0.6, Sugar 30.4, Protein 13.2

SUGAR COOKIE FRUIT TARTS WITH A CHEESECAKE FILLING



Sugar Cookie Fruit Tarts with a Cheesecake Filling image

Provided by Kami - NoBiggie.net

Number Of Ingredients 12

2 sticks unsalted butter (8 ounces total) (softened)
1 1/2 cups granulated sugar
2 eggs
2 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp salt
4 cups All-Purpose Flour
1 package cream cheese (8 ounces) (softened)
½ cup sugar
1 tsp vanilla
1 cup heavy cream ((or 4oz cool whip))
FRESH BERRIES FOR SERVING and sliced fruit...your choice.

Steps:

  • Preheat the oven to 375 degrees.
  • Place butter in the bowl of a stand mixer or with a hand mixer and beat until smooth.
  • Add the sugar and mix until combined.
  • Add eggs one at a time mixing well in between each addition.
  • Add the vanilla, salt and baking powder and mix.
  • Mix in the flour one cup at a time and mix just until the ingredients are combined.
  • Divide the dough into 3 discs and and refrigerate or freeze for 10 -15 minutes.
  • After the cookie dough has chilled, Gently roll it out between two sheets of parchment paper. Cut out the scalloped edge round cookies and gently place each one into the un-greased cupcake pan.
  • Bake 6-9 minutes. Remove from oven and let cool in the pan.
  • In a glass bowl add in the sugar, cream cheese and vanilla and beat for about 2-3 minutes until creamy.
  • In a new bowl whip the heavy cream with a hand mixer or a stand mixer.
  • Fold the whipped cream into the sweetened cream cheese mixture.
  • Move cheesecake filling into a plastic bag for piping (or you can spoon it in) into each cookie cup.
  • Top with your choice of fresh berries and or sliced fruit. We used: kiwi slices, blueberries, strawberries and mandarin oranges.
  • You can make the cookie cups and the cheesecake mixture the night before, and store them separately to assemble the next day. Keep the cheesecake filling refrigerated. Keep the cookie cups covered in an air tight container.
  • Slice the fruit and add it onto each one right before serving.

EASY FRUIT TART RECIPE



Easy Fruit Tart Recipe image

This easy Fruit Tart Recipe is no bake and made with a graham cracker crust and no bake cheesecake filling!

Provided by Dorothy Kern

Categories     Dessert

Time 1h45m

Number Of Ingredients 11

1 ½ cups (162g) graham cracker crumbs
7 tablespoons (99g) unsalted Challenge Butter
¼ cup (50g) granulated sugar
¾ cup (178ml) cold heavy whipping cream
8 ounces (225g) Challenge Cream Cheese (, room temperature)
¼ cup (50g) granulated sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 pound Assorted fruits ((approximately))
2 tablespoons apricot or raspberry jam
2 teaspoons lime juice or water

Steps:

  • Make the crust: stir together the graham cracker crumbs with the melted butter and sugar. I like stirring with a fork so it's nice and sandy. Pour mixture into a 10-inch tart pan with removable bottom. Press into the bottom and up the sides, chill until ready to fill.
  • Make the filing: add heavy whipping cream to a large bowl and beat with a hand or a stand mixer until stiff peaks form. Refrigerate while making filling.
  • Add cream cheese, sugar and vanilla to another large bowl. Mix using a hand or a stand mixer until smooth and creamy.
  • Add whipped cream to the cream cheese mixture and use a spatula to fold it in. This will take a while, fold it gently being careful not to break the whipped cream. Do not stir or beat, fold it carefully.
  • Press filling into prepared crust. Chill while preparing fruit. Don't top with fruit until within a few hours of serving.
  • Slice fruit and arrange on top of cheesecake. Add the jam to a small bowl and microwave until smooth, about 30 seconds, then stir in the lime juice or water. Use a pastry brush to brush the glaze over the fruit to make it shiny.
  • Serve chilled within one day. You can make the cheesecake up to 24 hours ahead, just don't top it until the day of serving.

Nutrition Facts : ServingSize 1 serving, Calories 307 kcal, Carbohydrate 23 g, Protein 3 g, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 70 mg, Sodium 233 mg, Fiber 1 g, Sugar 15 g

CHEESECAKE TART WITH TROPICAL FRUITS



Cheesecake Tart with Tropical Fruits image

Categories     Fruit     Dessert     Bake     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 20

Crust
1 1/2 cups all purpose flour
2 tablespoons sugar
1/8 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons (or more) ice water
1 large egg yolk
1/4 cup guava jelly or crab apple jelly
Filling
2 8-ounce packages cream cheese, room temperature
2/3 cup sugar
1 large egg
1/4 teaspoon vanilla extract
1/2 cup sour cream
Topping
1/4 cup guava jelly or crab apple jelly
3 small red-fleshed papayas, halved, peeled, seeded, cut lengthwise into 1/4-inch-thick slices
2 kiwis, peeled, cut into 1/4-inch-thick rounds
1 large ripe mango, halved, pitted, peeled, diced
2 passion fruits, halved (optional)

Steps:

  • For crust:
  • Combine flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk 2 tablespoons ice water and egg yolk in small bowl. Add to dry ingredients and blend just until soft moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.
  • Preheat oven to 375°F. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Press in overhang, forming double-thick sides. Pierce crust all over with fork. Freeze crust 30 minutes. Bake until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes. Transfer crust to rack. Spread jelly over bottom of crust and cool. Reduce oven temperature to 350°F.
  • For filling:
  • Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar and beat until light and fluffy. Beat in egg, then vanilla. Add sour cream and beat just to blend.
  • Pour filling into tart crust. Bake until filling is slightly puffed and center moves slightly when pan is gently shaken, about 35 minutes. Transfer to rack and cool completely. Refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
  • For topping:
  • Melt jelly in heavy small saucepan over low heat. Brush over top of cheesecake. Overlap papaya slices atop tart in circle. Arrange kiwis in overlapping slices in center. Sprinkle mango around edge. Spoon pulp of passion fruits into center of tart, if desired. Serve immediately or refrigerate up to 3 hours.

PASSION FRUIT CHEESECAKE TART



Passion Fruit Cheesecake Tart image

Ripe passion fruit has a dark purple color and slightly dimpled appearance, and is heavy for its size. Showcase its spicy-sweet flavor with this dessert recipe from TV chef Thomas Joseph.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch tart

Number Of Ingredients 12

9 graham crackers
2 tablespoons granulated sugar
4 1/2 tablespoons unsalted butter, melted and slightly cooled
4 ounces cream cheese, room temperature
1/3 cup sugar
Pinch of salt
1 large egg
1 can sweetened condensed milk
4 large egg yolks
1/2 cup passion fruit puree
Pinch of salt
Sweetened whipped cream, for serving

Steps:

  • Make the crust: Preheat oven to 350 degrees.
  • Place graham crackers in the bowl of a food processor; process until coarsely ground; add sugar and continue pulsing until finely ground. Add melted butter and pulse until mixture comes together.
  • Press graham cracker mixture into the bottom and up the sides of a 9-inch round fluted tart pan with a removable bottom. Transfer to oven and bake until crust is lightly golden and fragrant, about 12 minutes. Remove from oven and let cool.
  • Make the cheesecake: In the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, sugar, and salt on medium-high until light and fluffy. Add egg and whisk to combine. Pour into cooled tart shell and transfer to oven; bake until just set, about 15 minutes. Let cool.
  • Make the passion fruit layer: Reduce oven temperature to 325 degrees. In a medium bowl, whisk together condensed milk, egg yolks, passion fruit puree, and salt; pour over cooled cheesecake layer. Transfer to oven and bake until set but center still has a slight jiggle, 18 to 20 minutes. Remove from oven and let cool.
  • Transfer tart to refrigerator for at least 2 hours before serving and up to overnight; slice tart and serve with a dollop of whipped cream.

CHEESECAKE TART WITH BERRIES



Cheesecake Tart With Berries image

Provided by Food Network Kitchen

Time 3h30m

Yield 8 servings

Number Of Ingredients 15

1 cup all-purpose flour
1/2 cup pecans
3 tablespoons sugar
1/2 teaspoon fine salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
1 2/3 cups whole milk
4 large egg yolks
1/2 cup sugar
1/4 cup cornstarch
8 ounces cream cheese, at room temperature, cut into 1-inch pieces
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
5 cups mixed fresh berries, such as raspberries and blackberries
2 tablespoons sugar
1 tablespoon dry sherry

Steps:

  • Preheat the oven to 375 degrees F. Make the crust: Pulse the flour, pecans, sugar and salt in a food processor until the pecans are finely ground. Pulse in the butter until the mixture resembles coarse meal. Add 2 tablespoons ice-cold water and pulse until the dough just comes together.
  • Turn out the dough onto a piece of plastic wrap, form into a disk, wrap and refrigerate until slightly firm, about 15 minutes. Put the dough in a 9-inch tart pan with a removable bottom and press into an even layer over the bottom and up the sides. Freeze until firm, about 10 minutes.
  • Place the tart pan on a baking sheet. Line the crust with foil and fill with pie weights or dried beans. Bake until the edges of the crust begin turning golden, about 20 minutes. Remove the foil and pie weights and continue baking until the crust is golden brown, 15 to 20 more minutes. Transfer to a rack and let cool completely.
  • Make the filling: Whisk 1 cup milk, the egg yolks, 1/4 cup sugar and the cornstarch in a medium bowl. Heat the remaining 2/3 cup milk and 1/4 cup sugar in a medium saucepan over medium heat and bring to a simmer. While whisking, slowly pour the hot milk mixture into the egg mixture. Return to the saucepan and cook, whisking constantly, until the mixture starts to bubble and is very thick, about 2 minutes. Remove from the heat, then whisk in the cream cheese, lemon juice and vanilla until smooth. Pour into the cooled crust and refrigerate until set, about 1 1/2 hours.
  • Make the topping: Toss the berries, sugar and sherry in a bowl and let sit at room temperature, 20 minutes. Top the tart with the berries.

"FRUIT PIZZA" CHEESECAKE TART



A fun twist on the ever famous fruit pizzas -- this one made with a thick layer of no-bake cheesecake

Provided by Chelsea

Categories     Dessert

Time 32m

Number Of Ingredients 13

11 inch tart pan
1 package ((16 ounces) prepared sugar cookie dough (package should make 24 cookies), cold)
1 package (8 ounces) cream cheese, (softened)
1/2 cup full fat sour cream
2 tablespoons fresh orange juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract
4 tablespoons powdered sugar
3 tablespoons orange Jell-o mix, (dry)
1 container (8 ounces) frozen whipped topping, (thawed)
About 3-4 cups Fresh fruit of your choice
3 tablespoons jam of your choice ((I used apricot and have also used orange marmalade))
1 tablespoon water

Steps:

  • Preheat the oven according to package directions. Generously spray an 11-inch tart pan with nonstick spray and place the tart pan on a large sheet pan. Set aside.
  • Unwrap the cookie dough and press it all evenly and up the sides (3/4ths the way up) on the tart pan.
  • Bake in the oven for 18-22 minutes or until very lightly golden brown at the edges and center (be careful to not overbake). Remove and allow to cool completely.
  • Make sure the cream cheese is softened and the whipped topping is completely thawed.
  • Using hand mixers cream together the cream cheese, sour cream, orange juice, vanilla extract, almond extract, powdered sugar, and orange Jell-o mix. Beat until smooth and creamy.
  • Gently fold in the whipped topping. Chill, covered, in the fridge until the crust is completely cooled.
  • Fill the cooled crust with the filling mixture. (You don't have it use it all, but can. Use any leftover filling as a fruit dip for your leftover fruit!)
  • Arrange fruit however you would like across the top of this pie.
  • Combine the jam and water in a small microwave safe bowl. Microwave the mixture for 10-15 seconds and stir well. (IF using a marmalade, press it through a fine sieve first)
  • Using a pastry brush, brush the mixture over the top of the fruit.
  • Serve immediately or cool in the fridge (covered). Store in the fridge; best enjoyed the same day it is made.

CHEESECAKE FRUIT TART RECIPE



Cheesecake Fruit Tart Recipe image

Provided by Patrick Jensen

Time 1h15m

Number Of Ingredients 12

1 of the halves of the homemade pie crust (or store-bought crust)
All-purpose flour (for dusting the pie crust when you roll it out)
1 8- ounce packet of cream cheese * (room temperature*)
3 Tablespoons of sugar
3 Tablespoons of amaretto liqueur
1 Teaspoon of almond extract
1 Teaspoon of vanilla extract
2 Apricots (peeled, pitted, and thinly sliced)
3 Strawberries (cut in half)
6 Blackberries
6 oz of blueberries
¼ Cup of apricot preserves

Steps:

  • Preheat your oven to 450 degrees Fahrenheit, and let the cream cheese sit on your counter so that it can come to room temperature.
  • Roll out dough and place into a tart pan: Lightly flour your dough, and use a rolling pin to roll the dough into a flat disc about a ⅛ of an inch thick. Then carefully place that dough into the tart pan, don't worry if the dough rips a little, just pinch the to sides of the rip together. In the end, it will all be covered up and doesn't need to look pretty. Finally, take a fork and lightly poke a few holes into the crust to make sure that it doesn't puff up too much while cooking.
  • Bake the crust: Place the pie crust into your oven and allow it to bake for about 10 to 15 minutes, or until lightly brown. Don't worry if the crust cracks a little like I said it's all going to be covered up. Once the pie crust is done, take it out and let it cool.
  • Make the cream cheese filling: use either a stainless steel bowl with an electric mixer, or a stand-up mixer, and beat together the cream cheese, 3 Tablespoons of sugar, 2 Tablespoons of amaretto liqueur, almond extract, and vanilla extract until all ingredients are blended together perfectly.
  • Add cream cheese filling to tart: Place the cream cheese filling into the cooled tart and use an offset spatula to spread it throughout the tart evenly. Place this into the refrigerator for about 30 minutes to an hour, so that the filling becomes a little more solidified. See the cracks are all gone!
  • Prep and cut the fruit
  • Arrange fruit on tart: Start by placing a small mound of blueberries in the middle, and then arrange the rest of the fruit around this mound in any way that you desire. Then use the blueberries to simply fill in any empty space.
  • Make the apricot glaze: Heat up the ¼ cup of apricot preserves In a small saucepan over medium-low heat until it becomes more viscous, about a minute or two. Then take the pan off the heat and pour in the remaining tablespoon of amaretto liqueur. Stir this together.
  • Brush the glaze over the fruit and return it back to the refrigerator for 2 hours

CHEESECAKE FRUIT TART



Cheesecake Fruit Tart image

Time 3h45m

Yield 1 tart

Number Of Ingredients 9

1¼ cups all-purpose flour
⅓ cup granulated sugar
¼ tsp. salt
½ cup cold butter, cubed
2-3 tbsp. ice cold water
8 oz. softened cream cheese
14 oz. sweetened condensed milk
1 tsp. vanilla extract
Fresh fruit, for topping

Steps:

  • In a medium bowl, whisk together flour, sugar, and salt. Alternatively, you can make this crust in a food processor.
  • Cut in butter until the pieces are no larger than the size of peas. Add just enough water for the crust to come together.
  • Remove dough from food processor or bowl and form a small disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
  • Preheat oven to 350 degrees Fahrenheit. Roll the dough out into a circle and press into the tart shell. Place a circle of parchment paper and pie weights on top of crust. Bake for 10-12 minutes until the edges are golden brown.
  • Remove from oven and allow to cool completely before adding filling.
  • For the filling, place cream cheese, sweetened condensed milk, and vanilla extract in a large bowl or in the bowl of a stand mixer. Beat with stand mixer or hand mixer well until creamy.
  • Pour filling into tart shell and refrigerate for at least 2 hours until firm.
  • Top with fresh fruit and serve!

CHEESECAKE FRUIT TART



Cheesecake Fruit Tart image

Provided by Molly McCarty

Categories     Cake     Mixer     Dessert     Bake     Kid-Friendly     Cream Cheese     Blueberry     Raspberry     Apricot     Nectarine     Chill     Bon Appétit     Washington     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 11

1 All Ready Pie Crust (half of 15-ounce package), room temperature
1 teaspoon all purpose flour
1 8-ounce package cream cheese, room temperature
3 tablespoons sugar
3 tablespoons amaretto liqueur
1 teaspoon almond extract
1 teaspoon vanilla extract
1 1/2-pint basket blueberries
2 to 3 fresh nectarines, pitted, thinly sliced into wedges
1 1/2-pint basket fresh raspberries
1/4 cup apricot preserves

Steps:

  • Preheat oven to 450°F. Unfold crust on work surface. Press out fold lines; if crust cracks, press together to seal. Rub crust with flour. Arrange crust, floured side down, in 9-inch-diameter tart pan with removable bottom. Fold excess pastry in, forming double-thick sides. Bake until brown, about 15 minutes (crust may crack in places). Cool.
  • Meanwhile, using electric mixer, beat cream cheese, sugar, 2 tablespoons amaretto, and almond and vanilla extracts in large bowl until blended and smooth. Spread cheese mixture in prepared crust. Refrigerate until firm, about 45 minutes. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
  • Mound blueberries in center of tart. Arrange nectarine slices in ring around berries. Place raspberries at outside edge. Stir apricot preserves in small saucepan over low heat until melted. Mix in remaining 1 tablespoon amaretto. Brush glaze over fruit topping. Refrigerate up to 2 hours.

NO BAKE CHEESECAKE MINI FRUIT TARTS



No Bake Cheesecake Mini Fruit Tarts image

Easy No Bake Cheesecake Mini Fruit Tarts with delicate crispy mini phyllo tart shells take just a few minutes to make with any mix of fresh (or frozen!) fruit you have on hand and frozen pastry sheets.

Provided by Tristin Rieken

Categories     Appetizer     Brunch     Dessert     Snack

Time 40m

Number Of Ingredients 11

1/2 pound frozen phyllo dough (1 9x14" roll, 8-12 sheets, thawed)
1 cup fresh berries (or mixed fruit, or frozen)
1/2 cup heavy cream (chilled)
8 ounces cream cheese (softened, 1 cup)
¼ cup granulated sugar
2 tablespoons confectioners sugar
1 tablespoon lime juice (fresh squeezed, from 1/2 lime)
1 teaspoons lime zest (finely grated, from 1/2 lime)
1 teaspoon vanilla extract
1/8 teaspoon fine salt
4 tablespoons salted butter (melted and cooled)

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Unfold phyllo and keeping sheets covered with a damp paper towel while not using, lay one sheet of phyllo dough out on a cutting board, brush lightly with melted butter. Then carefully lay another sheet of dough over the first and repeat with butter and dough until you reach the desired thickness, 4-6 sheets thick, ending with a layer of butter. Roll unused phyllo sheets back up, place in an airtight bag and refrigerate for up to 1 week. Or refreeze for up to 2 months.
  • With a sharp knife cut into twelve 3" squares. and push into mini muffin tins, butter side down. Continue until all 24 cavities are filled.
  • Bake for 10 minutes or until the phyllo is golden brown. Remove from pan and cool completely on wire racks while you prepare the filling.
  • In a large bowl, beat cream cheese and granulated sugar with an electric mixer until smooth. Add confectioners sugar, lime juice and zest, vanilla extract, salt and cold heavy cream and beat on low until smooth. Then increase speed to high and beat until thick and fluffy stiff peaks form. Either use immediately or cover tightly and refrigerate until ready to assemble.
  • To serve place a generous dollop of no bake lime cheesecake filling on top of each mini tart shell, top with a few tablespoons of fruit and dust with additional powdered sugar, if desired. Serve immediately or refrigerate filled tart shells several hours before topping and serving.

Nutrition Facts : Calories 109 kcal, Carbohydrate 9 g, Protein 1 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 22 mg, Sodium 107 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

JOHN SCROGGINS



John Scroggins image

Pizza is one of my favorite foods. I used to think it deserved its own food group, and love the endless possibilities in crust texture and thickness, and the variety of potential toppings. There are many times chefs create dishes that are truly works of art. Pizza hasn't typically been one of those. I've seen creative crust shapes, architectural designs, and silhouettes created with toppings. Nothing; however, as stunningly beautiful as fruit pizza, like this Fruit Pizza Cheesecake Tart. A Visual Culinary Masterpiece For you pizza purists, just give it a chance. A perfect way to start your day, a stunning centerpiece for an event, and a surefire to make you the envy of a summer gathering. Your creativity with fruit pizza is limited only by your imagination, sense of adventure and the in-season fruits available in your market. The chefs at Huron House, an award-winning 14-room luxury bed and breakfast on the beach of Lake Huron, have created one of the most beautiful fruit pizzas I've seen. I envision watching the sun rise over Lake Huron in the summertime, enjoying a slice with a cup of coffee or hot tea. Huron House bills itself as a couples bed-and-breakfast retreat, where luxurious treatment is the rule of the day. A view from the balcony at Huron House, Oscoda, Michigan. Huron House is sharing its recipe for a Fruit Pizza Cheesecake Tart that you can easily replicate at home. It's delicious, beautiful and showcases your favorite fruits. Now, the stunning view from the balcony, might be a little more challenging to re-create!

Provided by By John Scroggins and Guest Contributor | July 5, 2018 6:49 pm

Yield -

Number Of Ingredients 7

1 package (16 ounces) prepared but cold sugar cookie dough
1 cup marshmallow fluff
8 ounces cream cheese
½ cup vanilla Greek yogurt
3-4 cups fruit of choice
3 tablespoons jam of choice
1 tablespoon water

Steps:

  • 1 Preheat the oven to sugar cookie package directions. Generously spray tart pan with nonstick spray (we used a 12-inch pan) and place atop a large sheet pan; set aside. 2 Unwrap the cookie dough and press it evenly, including up the sides; 3/4 the way up the pan. 3 Bake for approximately 20 minutes or until lightly brown at the edges and center. 4 Remove and cool completely.
  • 1 Make sure the cream cheese is softened then use a hand mixer to cream marshmallow fluff and vanilla Greek yogurt. 2 Cover and chill in the fridge until the crust is completely cool. 3 Fill the crust with the filling mixture.
  • 1 Arrange fruit to your liking on top of your pie. You can create circular layers, one type of fruit at a time, alternate or a mixture of both. 2 Mix jam and water in microwave for 10-15 seconds then stir well. 3 Brush the mixture over the top of the fruit. 4 Serve immediately or cover and cool in the fridge.

FRESH FRUIT TARTS



Fresh Fruit Tarts image

"These luscious tarts are the jewels of the party whenever I serve them," says Dona Erhart of Stockbridge, Michigan. "I usually double this recipe." "You can bake the shells ahead and freeze them, then fill and decorate the tarts the day of the gathering."

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6 servings.

Number Of Ingredients 11

1-1/2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup cold butter, cubed
1 large egg, room temperature, lightly beaten
FILLING:
4 ounces cream cheese, softened
1/4 cup sweetened condensed milk
2 tablespoons lemon juice
Assorted fresh berries
2 tablespoons apricot preserves

Steps:

  • In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add egg; mix with a fork until blended. Shape dough into a ball. Cover and refrigerate for 1 hour or until easy to handle., Divide dough into six portions. Press each portion into a greased 4-1/2-in. tart pan. bake at 350° for 15-20 minutes or until edges are lightly browned. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese until smooth. Beat in sweetened condensed milk and lemon juice. Spoon 2 rounded tablespoonfuls into each cooled tart shell. Arrange berries over filling., In a small saucepan, melt preserves over medium heat; stir until smooth. Brush over berries.

Nutrition Facts : Calories 416 calories, Fat 24g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 293mg sodium, Carbohydrate 44g carbohydrate (18g sugars, Fiber 1g fiber), Protein 7g protein.

Tips:

  • Choose the right fruit. Fresh, ripe fruit is essential for a great tart. Avoid fruit that is bruised or overripe.
  • Prepare the fruit properly. Wash the fruit thoroughly and remove any stems or pits. If using berries, hull them.
  • Don't overcrowd the tart shell. Leave some space between the fruit so that it can cook evenly.
  • Bake the tart until the crust is golden brown and the fruit is tender. The exact baking time will vary depending on the type of fruit you are using.
  • Let the tart cool completely before serving. This will allow the flavors to meld and the filling to set.

Conclusion:

Cheesecake fruit tarts are a delicious and versatile dessert that can be enjoyed by people of all ages. With a few simple tips, you can make a cheesecake fruit tart that is sure to impress your friends and family. So next time you are looking for a special dessert, give cheesecake fruit tart a try!

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