Fresh Fruit Tart with Ginger Snap Crust
Sent to us by: Treva Key
Recipe by: Crisco
Makes: 1 - 10 inch tart
CRUST:
2 cups ground gingersnap cookies
2 tablespoons sugar
1/3 cup Butter Flavor Crisco all vegetable shortening
FILLING:
8 ounces cream cheese, softened
1/4 cup sugar
2 teaspoons lemon juice
1/2 cup whipping cream
2 cups sliced fresh strawberries
1/4 cup blueberries
1 kiwi, peeled and sliced
1/2 cup seedless grapes
1 orange, peeled and segmented
1/4 cup Apricot Preserves
1 tablespoon water
1. Preheat oven to 350 degrees F.
2. For crust: In a medium bowl, combine ground cookies and sugar. With a pastry blender or two knives, add Butter Flavored
Crisco Shortening and mix until moist clumps
form. Press mixture into bottom and up sides of a 10-inch removable bottom tart pan. Bake in oven till golden, about 8 minutes. Watch
carefully as it can easily burn at the end of
cooking time. Let cool.
3. For filling: Combine cream cheese, sugar and lemon juice with an electric mixer until well blended. Add whipping cream and beat at high speed until light and fluffy. Spread in tart shell and chill several hours.
4. Arrange fruit on top of chilled filling. Combine Apricot Preserves with water and brush over top.
5. Garnish with mint leaves and serve.