Fresh Fruit Tarts
A light fresh fruit tart with a simple shortbread crust filled with a mixture of cream cheese and lemon curd. Super simple to make and easily adaptable to your favorite fruits.
Servings: 3 tarts
For the crust:
- 1/4 cup powdered sugar
- 3/4 cup all-purpose flour
- 6 tablespoons unsalted butter, room temperture
For the filling:
- 2 ounces cream cheese, room temperature
- 1/2 cup lemon curd (see NOTES for recipe link)
For the topping:
- Assorted sliced fruits and berries - kiwi strawberries, blueberries, raspberries
- Powdered sugar for garnish if desired
For the shortbread crust:
Preheat oven to 350 degrees.
Combine the flour, butter and 1/4 cup of confectioners' sugar in the bowl of a food processor. Pulse and process until the mixture forms a ball of dough.
Divide the dough between three 4 1/2 inch tart pans with removable bottoms. Press the dough evenly into the pans using your fingers taking care to fill the indentations in the sides of the pans. Place the tart pans on a cookie sheet and bake for 12 minutes or until the crust is set and lightly browned. Cool completely before filling.
For the filling:
Beat the cream cheese in a small bowl until smooth and creamy. Add two tablespoons of the lemon curd and beat until blended. Add the remaining lemon curd and blend with a spatula until incorporated. Divide between the cooled tarts and refrigerate until ready to serve.
Top with your favorite fruits and garnish with a dusting of confectioners sugar if desired.
Make your own easy homemade Lemon Curd - click HERE to get the recipe.
Shortbread crust recipe adapted from Paula Dean / Food Network