Archive for November 3rd, 2007


I am invited to a pot-luck dinner tonight, and what a prettier dessert to bring I cannot imagine. And tasty, too. This recipe is from a friend of mine, and is adapted Рthe original had a butter crust and cream cheese filling. I made a graham cracker crust, and the creamy filling is made with soy cream cheese, of course. Any seasonal fruits could be substituted instead of the strawberries and raspberries that I used for this one. Enjoy!

Fruit Tart

Crust: 1 1/2 cups graham cracker crumbs

6 tablespoons melted margarine

Filling: 1 8 ounce container soy cream cheese

1/3 cup sugar

1/2 teaspoon vanilla

Fruit on top: blueberries, raspberries, strawberries, figs, peaches, you name it

Glaze: 1/2 can frozen limeade concentrate

1 tablespoon cornstarch

2 tablespoons sugar

Preheat oven to 350 degrees F. Combine graham crumbs and margarine in bowl, then pat into 12″ tart pan, patting up the sides a little too. Bake for 10-12 minutes, remove from oven, and allow to cool.

Mix the filling ingredients together, and spread evenly over the cooled crust. Decoratively arrange the fruit on top of the filling.

For the glaze; Combine the limeade, cornstarch and sugar in small saucepan over medium heat. Cook until thick and clear, about 2 minutes. Allow to cool and glaze the entire tart with a pastry brush. You will have some glaze left over.

Refrigerate the tart.

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