Here’s a quick and easy cream cheese tart that you can top with your favorite fruit. I decorate it many different ways, often using an array of berries, kiwi and mandarin oranges. It’s cool and refreshing on a hot summer night.
Fresh Fruit Tart
For the Crust:
Combine 1 3/4 cups graham cracker crumbs with 4 tablespoons sugar and ½ cup melted butter. Press into 10 inch tart pan. If using a 9 inch pie plate, follow the directions on the graham cracker crumb box. Bake at 350 degrees for 10 minutes.
For the Filling;
1 – 8 oz package cream cheese, softened
1 can sweetened condensed milk
1/3 cup fresh lemon juice
1 tsp vanilla
Fruit suggestions: Fresh strawberries, raspberries, blackberries, blueberries, mandarin oranges, kiwi.
For the Glaze
Melt 2 tablespoons currant jelly with a teaspoon of water.
Beat cream cheese at medium speed until fluffy. Gradually beat in sweetened condensed milk. Add lemon juice and vanilla. Pour into cooled crust. Refrigerate at least 3 hours or until set. Once set, arrange fruit on top as desired and brush with currant jelly glaze. Store covered in refrigerator.