Light Fresh Fruit Tart



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Related Categories: Desserts, Fruit, Seasonal, Summer
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Ingredients
    For the shell:
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      1 1/3  tablespoons 
      Domino® or C&H® Light
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      1   cup 
      butter or margarine, chilled and cut into small pieces
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      1   
      large egg, lightly beaten
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      1   teaspoon 
      vanilla extract
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      1/4  teaspoon 
      salt
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      2 1/2  cups 
      all-purpose flour, plus extra for dusting
    For the filling and fruit topping:
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      2  8  ounce packages 
      cream cheese, softened
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      3   tablespoons 
      Domino® or C&H® Light
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      4   tablespoons 
      milk
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      3 - 4   cups 
      sliced fresh fruit (peaches, strawberries, kiwi, blueberries or blackberries)
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      2   tablespoons 
      Domino® or C&H® Organic Light Agave Nectar

    Directions
    1.
    For the shell: In a large mixing bowl, add Domino® or C&H® Light, butter, egg and vanilla; mix at low speed with a dough hook. Gradually add flour and salt until dough is smooth. Shape dough into a disk, wrap in plastic and refrigerate 30 minutes, or until firm.
    2.
    Preheat oven to 350 degrees F. On a lightly floured surface, roll out the dough, then transfer to 10-inch tart pan. Spray a large piece of foil with cooking spray, and cover top of dough. Blind bake in oven for 15-18 minutes.*
    3.
    For the filling and fruit topping: In a medium-sized bowl with an electric mixer, beat cream cheese and Domino® Light until smooth. Spread into cooled, baked tart shell. Arrange fruit on tart, and lightly brush with agave nectar. Serve immediately, or store in the refrigerator for up to 3 days.
    Quick Tip

    1.
    *To avoid bubbles in your tart shell, place pie weights, dried rice or beans on top of the foil. This will weigh the dough down during the baking process.
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