Description
Cookie crusted tarts topped with a cream cheese filling and fresh fruit
Ingredients
Scale
- 20 oz. vanilla sandwich cookies (you’ll want about 4 cups of crumbs)
- 12 tbsp (1 1/2 sticks) unsalted butter, melted
- 16 oz. cream cheese, softened (I used low fat)
- 1/2 cup (4 oz) sugar
- 1 tsp (5 ml) vanilla extract
- assorted fresh fruit
Instructions
- To prepare the crust, preheat the oven to 325F. Pulse cookies in a food processor to get crumbs. Stir together crumbs and melted butter. Press crumb mixture into the bottom and up the sides of 12 (4-inch) tart pans with removable bottoms. Place on 2 baking sheets.
- Bake crusts for 9 minutes, until lightly browned. Transfer tart pans to a wire rack and allow to cool completely (about 30 minutes).
- To prepare the filling, beat cream cheese, sugar, and vanilla at medium speed with an electric mixer until smooth. Spoon mixture into crusts, using a knife to smooth evenly. Cover and chill for 1-24 hours.
- Just before serving (or 1-2 hours before), remove tarts from pans and top with assorted fresh fruit.
- *Note: tarts are best eaten the day they’re topped with the fruit!
Notes
Adapted from Southern Living June 2010
- Prep Time: 30 mins
- Cook Time: 10 mins