Light Fresh Fruit Tart

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