-
1 ½ cup of All-Purpose Flour (Maida)
-
½ tsp. Salt
-
2 tbsp. of Sugar
-
2 tbsp. of Whole Milk
-
½ cup of Cooking Oil
-
8 ounces of
Cream Cheese
-
¼ cup of Sugar
-
½ tbsp. of Orange Rind
-
½ tbsp. of Lemon Rind
-
1 pint of Whipping Cream
-
1 tbsp. of Whole Milk
-
Strawberries
-
Bananas
-
Kiwis
-
Peaches
-
Nectarines
-
Blueberries
-
Raspberries
-
Canteloupe
Or any fruit combinations of your choice.
-
2 tbsp. of Corn Starch
-
½ cup of Sugar
-
½ cup of Orange Juice
-
¼ cup of Lemon Juice (Nimbu Arakh)
-
¼ cup of Water
- Mix all ingredients by hand or with a pastry blender. Spread evenly onto an ungreased pan. Bake for 15 minutes at 375 degrees until it turns deep golden brown. This crust must be completely cooled before filling.
- Whip
cream cheese
in a food processor until it is fluffy and has no lumps. Add the rest of the ingredients to the
cream cheese
except for the whipped cream and process until it is well blended. Then add the whipped cream and whip until it turns thick. Spread the mixture evenly on the cooled crust.
- You may slice fruit and lay it on top of the filling decoratively, or chop it and sprinkle on top for that "pizza supreme" look.
- Bring to a boil, by stirring constantly. Once it comes to a boil, stir for 1 minute or until the mixture looks clear. Remove from heat and spoon evenly over the fruit.
Note: This recipe is for a 12-inch tart pan or pizza pan. For a 14-inch pan, use 1 to ½ times the crust and the filling recipes, but use the single glaze recipe.
For a 16-inch pan, double the recipes for crust and filling, but use 1 to ½ times the glaze.
|
