Wednesday, September 30, 2009

Creamy Fruit Tart

Today was my friend and co-worker Karen's birthday! Yay KP! So to celebrate, she requested a fruit tart, and I'm always ready to meet these requests. I did a little research on tarts and found a different version, but adapted it to make it my own. It's definitely not for the calorie conscious....but so creamy and so good. With a gingersnap crust and a mascarpone cream cheese filling, it's a definite favorite!!



Creamy Fruit Tart
Serves about 14 (can serve more if you make the slices smaller, it's a very rich filling)

32 gingersnap cookies, finely crushed
5 tablespoons butter, melted
1 container (8 ounces) mascarpone cheese
6 ounces cream cheese, room temperature
3 tablespoons sour cream
1/2 cup sugar
1 tablespoon honey
1 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
Assorted berries

Preheat oven to 350F. Combine the crushed gingersnap cookies and melted butter in a medium bowl. Mix well. Press into the bottom and up the sides of a 9-inch tart pan with a removeable bottom. Bake crust until it turns a darker brown and is set, 12 – 15 minutes. Let crust cool completely (can be made a day ahead and chilled).

In a large bowl, using an electric mixer on medium speed, beat the mascarpone cheese, cream cheese, sour cream, sugar, honey, lemon zest and vanilla extract until smooth and combined. Spread filling in the baked crust. Arrange berries on top and chill at least 4 hours or overnight.

(For those of you counting, it's about 7 pts per slice.)