June Recipe of the Month

Fresh Fruit Tart with Almond Crust

Almond crust filled with key lime sweetened cream cheese, and decorated as a flower with sliced strawberries, kiwi, and blueberries 


Tart Crust:                                                                                                                              

2 cups Honey Bunches of Oats cereal crushed finely to 3/4 cup. 

1 Cup vanilla wafers crushed finely to cup.

cup all-purpose flour 

cup butter, melted                                                                                                               

2 tablespoons sugar

1 teaspoon almond extract

To prepare crust:  Preheat oven to 300F.  In medium bowl, combine crushed cereal vanilla wafers, flour, butter, sugar and almond extract.  Press mixture firmly onto bottom and sides of ungreased 10 round tart pan with removable bottom.  Bake 15 minutes until golden brown.  Place on cooling rack: cool.  Loosen side and remove tart from pan.  Store baked crust covered at room temperature until ready to fill.

Tart filling:

1 key lime yogurt with 8 oz cream cheese and powdered sugar to taste.

Spread yogurt in tart shell and decorate with fruit.  We use strawberries, kiwi and blueberries.

Alternate filling: spread a thin layer of chocolate ganache in the bottom of the crust topped with vanilla yogurt and cream cheese.

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