Cream Cheese Tarts with Fresh Fruit

Southern Living
Top this simple dessert with colorful fruit combinations such as blueberries and sliced kiwifruit; blackberries and sliced peaches; or chopped mango, raspberries, and pineapple.
Makes 6 servings


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Shortbread Crusts
1 (10-oz.) package shortbread cookies
6 tablespoons unsalted butter, melted
2/3 cup cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
Assorted fresh fruit


Prep: 20 Minutes
Other: 1 Hour, 40 Minutes

1. Prepare Crusts: Preheat oven to 325°. Pulse cookies in a food processor 8 to 10 times or until finely crushed. Stir together crumbs and melted butter. Press crumb mixture on bottom and up sides of 6 (4-inch) tart pans with removable bottoms. Place on a baking sheet.

2. Bake at 325° for 9 to 10 minutes until lightly browned. Transfer to a wire rack. Let cool completely (about 30 minutes).

3. Meanwhile, prepare Filling: Beat cream cheese, sugar, and vanilla at medium speed with an electric mixer until smooth. Spoon mixture into crusts. Cover and chill 1 to 24 hours. Remove tarts from pans, and top with assorted fresh fruit just before serving.

Note: We tested with Nabisco Lorna Doone Shortbread Cookies.

Created date

May 2010