Thursday, January 23, 2014

Lemon Cream Cheese Fruit Tart

My husband and I love to entertain at our home, and prepare nice dinners for family and friends. We usually start planning a week in advance, and the menu pretty much changes daily. Sometimes it changes so many times, that unless we have it written down, neither of us can remember which menu we've decided on!

Last weekend, we had our friends Amy & Wolf and Michele & David and their families over for dinner on Sunday night. Amy brought a delicious crab dip appetizer, and Michele brought a beautiful tossed salad with mandarin oranges and feta cheese.

For the first course, we served mussels, followed by grilled tenderloin steaks with rosemary roasted sweet and white potatoes and marinated grilled red onions with a parmesan and bread crumb topping.

It took me FOREVER to decide on a dessert to make. I really wanted something with lemon, and my kids were asking for fruit pizza. I came up with this, which was the best of both worlds! 

I wish I would have gotten a picture of a single slice, so that you could see the lemon layer, but that didn't happen with eight kids anxiously waiting for me to cut the dessert!

I can tell you that it had just the right amount of tartness, and the sweet cream cheese and fruit topping brought it over the top! It was delicious!

<<Printable Recipe>>
Lemon Cream Cheese Fruit Tart
Makes (1) 11 inch tart

For the Pastry:
3 cups all-purpose flour
1 cup butter (cubed)
3/4 cup powdered sugar
1 egg yolk
1-1/2 tablespoons ice cold water

For the Filling:
5 eggs
3/4 superfine sugar (or process regular granulated sugar in food processor until fine texture)
zest of 3 lemons
3/4 cup fresh squeezed lemon juice
1/2 cup heavy cream

For the Topping:
4 ounces cream cheese
1/3 cup of powdered sugar
6 ounces of whipped topping (such as Cool Whip®)
Fresh fruit to decorate (such as strawberries, blackberries, blueberries or kiwi) - sliced

  1. Place flour, butter and powdered sugar in the bowl of a food processor and pulse until crumbly. Add egg yolk and ice water and pulse until mixture begins to pull away from the sides and form a dough. Remove dough, forming into a flat disk, wrap in plastic wrap and refrigerate for 30 minutes.
  2. Roll dough out on a lightly floured surface to 1/4 inch thickness, and about 13 inches in diameter (to fit bottom and side of 11" tart pan). Line tart pan with dough, trimming any excess dough from the top edge.
  3. Preheat oven to 350 degrees. Line pastry with foil, place some dry beans on top, and bake for 15 minutes. Remove beans and foil and bake for an additional 10 minutes, or until light brown.
  4. While pastry is baking, in a mixing bowl with a pour spout, mix eggs, superfine sugar, lemon zest, lemon juice and cream. Mix well, but do not overmix.
  5. Remove pastry from the oven and place on a baking sheet. Pour the lemon mixture through a strainer, directly into the pastry. Place baking sheet into the oven and bake for 20 minutes. The filling will be slightly runny in the middle, but it will firm up upon cooling. Do not over bake. Cool completely.
  6. In a mixing bowl, beat cream cheese and powdered sugar until creamy. Fold in the whipped topping. Spread mixture on top of the lemon tart and decorate with fresh fruit. Chill at least 1 hour before serving.
 Recipe adapted from Down Under Lemon Tart on

Buon Appetito!


  1. I would LOVE this dessert, Kim! You did such a beautiful job with the decoration too!

  2. Thanks Christina! It was fun to decorate, and the kids loved it too!

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