Top this simple dessert with colorful fruit combinations such as blueberries and sliced kiwifruit; blackberries and sliced peaches; or chopped mango, raspberries, and pineapple.
Southern Living JUNE 2010
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.
Go to full version of