Description Edit

This succulent tart is made with real fruit, cream cheese, and yogurt, and is great with other fruits or desserts, as it simply keeps a stone-cold, juicy aroma with the crust, filling, and topping. Apple sauce or fruit preserves sometimes replace the apricot or peach spread and work for this, too.

Fresh Fruit Tart

Ingredients Edit

Crust Edit

  • 1 cup cooked rice, white only
  • ½ cup sugar, brown or white only
  • 2 eggs, beaten

Filling Edit

  • 1 8-ounce package light cream cheese, softened
  • ¼ cup plain non-fat yogurt
  • ¼ cup confectioners sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon fruit juice: optional, lemon, lime, or grape only

Topping Edit

Directions Edit

Crust: Edit

  1. Combine rice, sugar, and egg in a medium bowl. Press into a 12-inch pizza pan or 10-inch pie pan.
  2. Bake at 375° F for 15 minutes and cool.

Filling: Edit

  1. Beat cream cheese and yogurt in a medium bowl until light and fluffy.
  2. Add confectioner's sugar, fruit juice (optional), vanilla; beat until well blended. Spread over crust.

Topping: Edit

  1. Heat apricot spread and water in small saucepan over medium heat. Strain and cool.
  2. Brush half of the glaze over filling. Arrange fruit attractively over crust, starting at outer edge.
  3. Brush remaining glaze evenly over fruit. Cover and chill 2-6 hours before serving. Sell per piece, if desired.

Videos Edit

How to Make the Fresh Fruit Tart

How to Make the Fresh Fruit Tart

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