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Creamy Fruit Tart Recipe

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This recipe for Creamy Fruit Tart is from Recipes My Mother Never Gave Me, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
Preheat oven to 350ºF. 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.
Number Of Servings:
Number Of Servings:
14

 

 

 

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