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Vanilla Cream Fruit Tart Recipe
|Butter/Margarine||3⁄4 Cup (12 tbs), softened|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Vanilla chips||10 Ounce, melted and cooled (1 Package)|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Fresh strawberries||1 Pint, sliced|
|Fresh blueberries||1 Cup (16 tbs)|
|Fresh raspberries||1 Cup (16 tbs)|
|Pineapple juice||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 5155 Calories from Fat 2652
% Daily Value*
Total Fat 300 g461.6%
Saturated Fat 164.4 g822%
Trans Fat 0 g
Cholesterol 695.2 mg
Sodium 2277 mg94.9%
Total Carbohydrates 575 g191.5%
Dietary Fiber 48.7 g194.7%
Sugars 298.1 g
Protein 61 g122.3%
Vitamin A 145.6% Vitamin C 653.6%
Calcium 46.5% Iron 155.9%
*Based on a 2000 Calorie diet
Beat in flour (mixture will be crumbly).
Pat into the bottom of a greased 12-in.pizza pan.
Bake at 300° for 25-28 minutes or until lightly browned.
In another mixing bowl, beat melted chips and cream.
Add cream cheese and beat until smooth.
Spread over crust.
Chill for 30 minutes.
Arrange berries over filling.
In a saucepan, combine pineapple juice, sugar, cornstarch and lemon juice; bring to a boil over medium heat.
Boil for 2 minutes or until thickened, stirring constantly.
Cool; brush over fruit.
Chill 1 hour before serving.
Store in the refrigerator.