Fruit Tart Recipe
Easy Fruit Tart with a sugar cookie crust, cheesecake layer, Nutella and fresh seasonal fruit.
- 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.