Cheesecake Fruit Tart Recipes

CHEESECAKE FRUIT TART

Steps:

• In a medium bowl, whisk together flour, sugar, and salt. Alternatively, you can make this crust in a food processor.
• Cut in butter until the pieces are no larger than the size of peas. Add just enough water for the crust to come together.
• Remove dough from food processor or bowl and form a small disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
• Preheat oven to 350 degrees Fahrenheit. Roll the dough out into a circle and press into the tart shell. Place a circle of parchment paper and pie weights on top of crust. Bake for 10-12 minutes until the edges are golden brown.
• Remove from oven and allow to cool completely before adding filling.
• For the filling, place cream cheese, sweetened condensed milk, and vanilla extract in a large bowl or in the bowl of a stand mixer. Beat with stand mixer or hand mixer well until creamy.
• Pour filling into tart shell and refrigerate for at least 2 hours until firm.
• Top with fresh fruit and serve!

CHEESECAKE FRUIT TART

Steps:

• Preheat oven to 450°F. Unfold crust on work surface. Press out fold lines; if crust cracks, press together to seal. Rub crust with flour. Arrange crust, floured side down, in 9-inch-diameter tart pan with removable bottom. Fold excess pastry in, forming double-thick sides. Bake until brown, about 15 minutes (crust may crack in places). Cool.
• Meanwhile, using electric mixer, beat cream cheese, sugar, 2 tablespoons amaretto, and almond and vanilla extracts in large bowl until blended and smooth. Spread cheese mixture in prepared crust. Refrigerate until firm, about 45 minutes. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
• Mound blueberries in center of tart. Arrange nectarine slices in ring around berries. Place raspberries at outside edge. Stir apricot preserves in small saucepan over low heat until melted. Mix in remaining 1 tablespoon amaretto. Brush glaze over fruit topping. Refrigerate up to 2 hours.

PASSION FRUIT CHEESECAKE TART

Steps:

• Make the crust: Preheat oven to 350 degrees.
• Place graham crackers in the bowl of a food processor; process until coarsely ground; add sugar and continue pulsing until finely ground. Add melted butter and pulse until mixture comes together.
• Press graham cracker mixture into the bottom and up the sides of a 9-inch round fluted tart pan with a removable bottom. Transfer to oven and bake until crust is lightly golden and fragrant, about 12 minutes. Remove from oven and let cool.
• Make the cheesecake: In the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, sugar, and salt on medium-high until light and fluffy. Add egg and whisk to combine. Pour into cooled tart shell and transfer to oven; bake until just set, about 15 minutes. Let cool.
• Make the passion fruit layer: Reduce oven temperature to 325 degrees. In a medium bowl, whisk together condensed milk, egg yolks, passion fruit puree, and salt; pour over cooled cheesecake layer. Transfer to oven and bake until set but center still has a slight jiggle, 18 to 20 minutes. Remove from oven and let cool.
• Transfer tart to refrigerator for at least 2 hours before serving and up to overnight; slice tart and serve with a dollop of whipped cream.