Sugar-Free Fruit Tart

Screen Shot 2014-07-25 at 12.45.49 PMIngredients

Crust;

  • ½ cup confectioners’ sugar, or splenda
  • 1 ½ cups all-purpose flour
  • 1 ½ sticks unsalted butter, softened

Filling;

  • 1 ½ (8 0z.) packages cream cheese, softened
  • ½ cup granulated sugar
  • 1 tablespoon pure vanilla extract

tarts2

Toppings;

Fresh fruits such as sliced peaches, kiwi slices, nectarine, raspberries, blueberries, blackberries and sliced strawberries

Glaze;

  • 1 cup frozen limeade concentrate, thawed
  • 1 tablespoon cornstarch
  • 1 teaspoon fresh lime juice
  • ¼ cup granulated sugar
  • Whipped cream, for garnish

Directions

tart1
Limeade Glaze

Preheat the oven to 350º F. Slightly grease a 12-inch round removable bottom tart pan. Set aside.

Crust–>> Combine all 3 ingredients in a food processor, and process until the crust forms a ball. Transfer the dough into a prepared tart pan. With your finger, slowly press the dough mixture down. Push the crust into the indentations in the sides, and pat until the crust is formed evenly. Bake for 12 minutes. Remove from the oven and set aside to cool down completely.

Glaze–>> Combine all 4 ingredients in a small saucepan and cook over medium/low heat, about 3 minutes, to until the glaze is clear and thick. Remove from the heat and set aside until ready to use.

Filling–>> Using the same (and cleaned) food processor, combine all 3 ingredients, and process until the cream cheese mixture is well incorporated. Spread over the cooled tart crust. Arrange the fruits starting from the edge of the crust. Continue the process by alternating the fruits, filling all spaces with blueberries, and cluster the raspberries in the center of the tart. Using a pastry brush, glaze the entire tart. You may not use all the glaze. 

Keep the tart refrigerated, and remove about 10-15 minutes before serving. Using a cake knife, slice the tart into wedges and serve with a dollop of whipped cream.

Note: Like sodium, we are also trying to cut back our sugar intake tremendously. So to have a sugar-guilt-free dessert, here I used Splenda instead, to substitute all the regular sugars. Perfect! You may do the same, and guaranteed that the flavor is not being altered one bit. 

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