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Berry and Cream Fruit Tart

by on June 23, 2010 in Desserts June 23, 2010 Desserts
See post on Baker Meg’s site!
2.00 Mitt(s) 1 Rating(s)1 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 51 vote, average: 2.00 out of 5

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Level: Easy

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Description

The perfect light breakfast/snack/dinner/dessert for a hot summer day.

Ingredients

  • FOR THE PASTRY CRUST:
  • ¾ cups Whole Wheat Flour
  • 1 cup White Flour
  • 1 teaspoon Sea Salt
  • ⅓ cups Cane Sugar
  • ¾ cups Olive Oil
  • 6 Tablespoons Milk
  • _____
  • FOR THE TOPPING:
  • 3 ounces, weight Cream Cheese, Softened
  • ⅓ cups Sugar
  • 1 teaspoon Vanilla
  • 1 cup Whipped Cream
  • 1 bunch Assorted Seasonal Fruits (raspberries, Blueberries, Peaches, Etc)

Preparation

Pastry crust:

Mix flours, salt, and cane sugar. Combine oil and milk and add to the flour mixture until blended. Finger mold the dough around the pie pan (around 1/2-1/3 inch thickness maximum). Bake at 375F for 18-20 minutes.

Topping:

Beat cream cheese, sugar, and vanilla until smooth. Beat in the whipping cream. Spread over the cooled crust to within ¼ inch of the rim. Arrange fruit decoratively on top. Refrigerate at least 2 hours.

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Profile photo of mindarhar

mindarhar on 4.7.2012

So I attempted this recipe for Easter. The crust was very oily, but seemed to come out ok. The 1c of Whipping Cream made the mixture way too runny. I had to throw it away and start from scratch. :(

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