1/2 cup confectioners’ sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
Fresh strawberries, kiwi slices, blueberries, raspberries
(You don’t have to use all)
1 (6-ounce) can frozen limeade concentrate, thawed
1 tablespoon cornstarch
1 tablespoon fresh lime juice
1/4 cup granulated sugar
(Or just buy store-bought if you’re feeling lazy)
Whipped cream, for garnish
Preheat the oven to 350 degrees F.
For the crust: In a food processor (Or mixer. You can also just pastry blend), combine the confectioners’ sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 15 to 18 minutes, until very lightly browned. Set aside to cool. Seriously. Don’t be that guy.
For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.(Or y’know, you can just make your own design because really, it doesn't matter. I know it’ll be beautiful because you made it.)
For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart (Or, if you’re not that fancy, just scoop some up with a spoon and drizzle evenly). You will not use all of the glaze.
Keep your glorious masterpiece cold like your heart. (Refrigerate please). Slice into wedges and serve with a dollop of whipped cream.
This is a recipe that I've made before, but it’s been a while. Last time I made it, my lab rats (a.k.a. my family) gave it all good thoughts. This time has also been a success so far. I have to say that I enjoyed this one as well, that’s probably why I've saved it for so long.
Anyways, I have to say, the crust? Holy god of pudding that needs a lot of butter! Don’t worry though, the finished product is as flaky and heavy as sin. The strawberries (I like using strawberries all the way because it just looks prettier in my opinion and it tastes better with the glaze I used (Strawberry store-bought for the win). (Though I haven’t attempted to use anything else besides strawberries and sketchy raspberries)) balance out the heavy-ness of the crust. Next time I make this, I’m going to try using a pie crust recipe, just to see the difference in the textures. (Because I can and also… SCIENCE) But the given crust is the real deal as far as tarts go. Back to the tart of all things holy and good, if you like cheesecake, then you will definitely want to shove some of this stuff in your face. The filling is literally a block of cream cheese. I mean, I don’t particularly like cheesecake, but I definitely like this stuff. For the glaze, I haven’t used the one included in the recipe. Because I’m kinda lazy and like taking shortcuts, I used a store-bought strawberry glaze. You really don’t need it to be fancy, heck, I used a store brand so you can tell how much it really matters.
While making the crust, mix dry ingredients first for thorough distribution. Also, for the butter, what I did was cut it before softening it. (Obviously this makes it easier to cut into the dry ingredients.)
Make sure the crust is cool before you add the filling. I cannot stress this enough. If you don’t, your filling will start dying and turn into a half soupy mess. Seriously. Just stick it in the refrigerator a few minutes after you take it out of the oven. ( If you're worried about it melting the shelf, just slide an oven mitt under your tart pan.)
While applying the filling, I just used a rubber spatula. The filling is very important because it’s the glue for sticking the fruits and keeping them down. It also kind of mellows the flavors
For the fruit, make it look neat, y’know? This has gotta look classy. (Not really). Start from the outside and go in in neat little circles. When you get to the middle, you can do something fancy like put a raspberry there or something crazy like that. Go wild. Throw a party man.
Chill your glorious feast and make some tea or something while you wait around about 15 mins. (The tea is just to make yourself look really classy. That’s how we do.)
Only remove sides of the pan once, more than once may cause crumbling of that sweet, buttery crust.
Caution: bottom pops out for the love of all things holy, be careful!
Bon appetite! Good luck with your baking!