Cookie Crust Fruit Tart with Lemon Vanilla Bean Cream Cheese Filling

This fresh fruit tart is a SHOW STOPPER, perfect for any summer party! Choose red and blue fruit like I did and your tart will have an Americana feel perfect for upcoming Independence Day celebrations. With a thick sugar cookie crust this tart is easy to pick up and eat with your hands, but just as easily makes a beautiful addition to a desert plate to devour with a fork. The addition of lemon zest and some fresh scraped vanilla bean to the cream cheese filling really takes this to the next level, but is still so simple to make.

RECIPE:

*This recipe is for one tart!* I made a double batch (as pictured) so I could serve one the day I made it, and take the other to a party a day later. All I did was wrap the cookie crust in cellophane and put it in the fridge. I made the filling in a bowl with a fitted lid and placed half of it in the fridge to use the next day as well. It turned out perfectly both times! You can easily make this ahead and refrigerate the unmade, or made up tart for a day or so. Just be aware, if you leave the made up tart in the fridge too long the fruit juices will slowly seep into the filling. I would only recommend refrigerating for a day.

Cookie Crust

  • 1/2 cup butter (1 Stick), softened
  • 3/4 cup granulated sugar
  • 1/2 an egg (beat egg, pour half of beaten egg into mixture)
  • 1 1/8 cup all purpose flour
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp vanilla extract

Filling

  • 4 oz. cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 vanilla bean, cut and scraped
  • 1 tsp. lemon zest

Fruit

  • strawberries
  • raspberries
  • blackberries
  • blueberries

Directions

Preheat oven to 350. 

Cream together butter and sugar. 

Add egg and mix until completely combined.

In a separate bowl mix together flour and baking powder.

Add flour into wet mixture a little at a time. I added it in 3 parts. 

Butter or grease the inside of your tart pan.

Press cookie dough into tart pan ensuring it is evenly spread, and pressed into the grooves of the pan.

Bake for 15 minutes until golden, ensuring it is cooked completely in the middle. 

Remove from oven and let cool before removing from pan to ensure it has time to set and harden a bit. It will be easier to get out cleanly if it is cool. 

While cookie crust cools, combine softened cream cheese and sugar in a bowl, ensuring it is completely combined so the sugar can dissolve.

Slice and scrape a vanilla bean, then add the beans to the cream cheese mixture.

Zest a lemon and add into the cream cheese mixture. Mix well. 

Remove cookie crust from the tart pan and place on a serving dish. Top with cream cheese spread leaving the edges exposed like a pizza crust.

Wash all of the fruit and pat dry with a paper towel. Slice the strawberries. I pull off the leafy top, cut the top and stem off, then turn on the flat side and evenly slice. 

Arrange fruit however you would like. I like using the strawberries around the edge to make a flower-like shape. 

___________________________________________________________________________________________

Cookie crust recipe inspired by Add a Pinch blog “The BEST Chewy Sugar Cookie Recipe

THANK YOU FOR READING & HOPEFULLY MAKING THIS DELICIOUS TART!!!!

XOXO, Bri

Separator image Posted in Eats.