Category Archives: FRUIT TARTS

Sugar-Free Fruit Tart

Screen Shot 2014-07-25 at 12.45.49 PMIngredients


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


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



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


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


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. 



Fresh Fruit Tart

Ingredients: FFT (Fresh Fruit Tart)555758_434544143256407_1750379872_n

1/2 cup confectioners’ sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced
1 1/2 (8oz) package cream cheese, softened
3/4 cup granulated sugar
1 tsp vanilla extract
Fresh strawberries, kiwi slices, blueberries, blackberries, raspberries
1 (6oz) can frozen limeade concentrate, thawed
1 tbsp cornstarch
1 tbsp fresh lime juice
1/3 cup granulated sugar
Whipped cream, for garnish

Directions:Preheat the oven to 350 degrees F.

For the crust: In a food processor, combine the confectioners’ sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart (and/or arrange the fruits of your preference).

For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze but if you do, that’s perfectly fine, too.

Keep the tart in the refrigerator until it’s totally cools down, about 20 minutes before serving. Slice into 8 wedges and serve with a dollop of yummy whipped cream.