Monday, June 6, 2011

Fruit Tart


I really enjoy fruit tarts during the summer. They’re delicious and can be used with a combonation of fruits, perfect for any fruit that is in season. This fruit tart happens to be pretty simple to  make too. Just a handful of ingredients, no pressing or rolling dough out either. Layers of phyllo dough create a crispy flaky bottom for the creamy topping and sweet fruit. Topped off with some dark chocolate and you have the perfect, summer time desert.

What You Need:

9 sheets phyllo dough (1/2 a box)
2 tbs butter, melted
1 (8oz) block cream cheese, room temp
1 1/2 c whipped topping
2 kiwi’s peeled and sliced
1/2 fresh pint blueberries
1 pint of fresh strawberries, hulled and sliced
(Or any fruits you’d like)
1/2 c dark chocolate chips, melted

What To Do:

Preheat your oven to 350 degrees. On a parchment lined DSCF5868backing sheet, layer the phyllo dough, one sheet at a time, brushing with melted butter in between each sheet. Phyllo dries out very quickly so make sure to keep the sheets you haven’t used under a slightly damp kitchen towel. Once you have layered all 9 sheets, place in the oven and bake for about 10-15 minutes or until puffed up and golden brown. Remove from oven and let cool completely.
In a large bowl, whip the cream cheese to lighten it up and then fold in the whipped cream. Spread this mixture evenly over the tart and topped with your fruit. Drizzle the melted chocolate over the top and let sit for 10 minutes or until the chocolate has hardened again. Cut into squares and serve.

1 comment:

  1. YUM! I like how you used the Phyllo dough as the crust of the tart. Light and flakey. Love it!


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