Fresh Fruit
Cream Cheese Tart

Tarts are an alternative to heavily iced birthday cakes in Germany. Children often help arrange the fruit over the cream cheese filling. To keep the crust crisp, you may also brush melted Nestlé® white cocoa butter coating over the base of the tart, then allow it to set before spreading with cream cheese.


    1 cup all-purpose flour
    ½ teaspoon orange zest
    ¼ cup dark brown sugar
    ½ cup butter, softened
    1 tablespoon cold water


    6 ounces Neufchâtel cheese
    ⅓ cup sour cream
    ¼ cup confectioners' sugar
    1 teaspoon vanilla extract

Apricot Glaze

     ¼ cup apricot jam

     Fresh mint leaves for garnish



    1 orange, peeled and segmented
    1 kiwi, peeled and sliced
    4 strawberries, hulled and sliced
    1 nectarine, sliced
    ¼ cup blueberries
    ¼ cup raspberries
    ¼ cup fresh or canned pineapple tidbits, drained
    1 (15-ounce) can pear halves, drained and sliced

1.  Preheat the oven to 350°.

2.  Crust: In a large bowl, mix the flour, orange zest, brown
      sugar, and butter until crumbly. Sprinkle with water and mix
      until dough forms a ball. Press into a 9-inch tart pan. Prick
      with a fork, then bake in a preheated oven for 10 minutes.
      Cool to room temperature.

3.  Filling: In a deep medium bowl, use a mixer to beat the
     cheese, sour cream, confectioners' sugar and vanilla. Spread
     evenly over the base of the cooled crust.

4.  Glaze: Melt the apricot jam in a microwave, strain while hot.

5.  Fruit: Arrange the fruit over the filling in a circular pattern.
     Carefully brush the apricot glaze over the fruit with a pastry
      brush. Decorate with mint leaves.

6.  Cover and refrigerate until serving time.

     Makes 8 servings