Fruit Tart Recipe
Fruit Tart Recipe ~ sugar cookie crust topped with both a cheesecake-like and nutella layer then fresh, seasonal fruit.
If you’ve been following, you may remember the zero calorie Fruit Tart I made for Easter dinner. This Fruit Tart Recipe is actually it, but it only became zero calorie when the entire thing slid off the cake platter onto the floor face down and no one was able to eat it = zero calories.
I can no longer make the zero calorie claim ~ unless yours ends up on the floor too, which I don’t recommend because this Fruit Tart is worth every caloric bite.
When you try this Fruit Tart Recipe ~ and I hope you do ~ you’ll understand why I actually considered for several seconds (I’m not even embarrassed to admit this) if ~ how I could save it! I couldn’t. I ended up tossing the whole thing in the garbage.
I admire all anyone who starts with 2 cups of flour and ends up with a confectionary masterpiece. I am not one of them. I am a gal without a strong history of baking success, but I love dessert so when I share a dessert like this Fruit Tart Recipe or recently the Mini Baklava Cups, know that the recipe is easy and practically foolproof.
This Fruit Tart Recipe is made in a tart pan because tart pans give such a pretty presentation and the illusion that more work was involved than what really was and who doesn’t want that?
If you don’t have a tart pan, you can buy them pretty much anywhere ~ Meijer, Target, Bed, Bath & Beyond or even borrow one from a neighbor.
Fruit Tart Recipe Ingredients:
- 16 ounce package of sugar cookie dough, brought to room temperature
- 8 ounce package of cream cheese
- Zest from one lemon
- 1/3 cup of sugar
- 2 tablespoons of sour cream
- 1/2 teaspoon of vanilla
- 1/2 cup of Nutella
- 1/4 cup of plain Greek yogurt
- 1 1/2 – 2 cups of seasonal fruit of your choice (raspberries, blueberries and kiwi used)
Start by preheating the oven to 350°. When the sugar cookie dough is at room temp, press it into the bottom and up the sides of the tart pan, making it as level as possible so it bakes evenly and once it’s done, cool it completely.
Using a hand mixer, blend the cream cheese, sugar, sour cream, lemon zest and vanilla until it’s smooth then spread it over the top of the crust and transfer it to the refrigerator.
Blend the Nutella and plain Greek yogurt together then spread it over the op of the cream cheese layer.
Wash and slice the fruit. You’ll need 1 1/2 to 2 cups total, but more is fine too ~ pile that fruit as high as you want! Chill the tart at least a couple of hours, up to overnight.
- For Memorial Day or 4th of July, top with blueberries and strawberries for a red, white and blue theme.
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- 16 ounce package refrigerated sugar cookie dough brought to room temperature
- 8 ounce package cream cheese
- 1 lemon zested
- 1/3 cup granulated sugar
- 2 tablespoons sour cream
- 1/2 teaspoon vanilla
- 1/2 cup Nutella
- 1/4 cup plain Greek yogurt
- 1 1/2 - 2 cups fresh seasonal fruit kiwi, raspberries, blueberries used
- Preheat the oven to 350 degrees.
- Press the sugar cookie dough into an 11" tart pan with your fingers to form the crust.
- Bake the crust 13-16 minutes or until golden brown.
- While the crust is baking using a mixer, combine the cream cheese, lemon zest, sugar, sour cream and vanilla.
- After the crust is baked and completely cooled, spread the cream cheese mixture on top of the crust.
- Chill in the refrigerator while you make the next layer and wash/cut the fruit.
- In a small bowl, blend the Nutella and yogurt.
- Spread the Nutella mixture over the top of the cream cheese mixture then top with fruit.
- Chill 1-2 hours or up to overnight.