Fruit Pizza Cheesecake Tart Recipes

JOHN SCROGGINS

Steps:

• 1 Preheat the oven to sugar cookie package directions. Generously spray tart pan with nonstick spray (we used a 12-inch pan) and place atop a large sheet pan; set aside. 2 Unwrap the cookie dough and press it evenly, including up the sides; 3/4 the way up the pan. 3 Bake for approximately 20 minutes or until lightly brown at the edges and center. 4 Remove and cool completely.
• 1 Make sure the cream cheese is softened then use a hand mixer to cream marshmallow fluff and vanilla Greek yogurt. 2 Cover and chill in the fridge until the crust is completely cool. 3 Fill the crust with the filling mixture.
• 1 Arrange fruit to your liking on top of your pie. You can create circular layers, one type of fruit at a time, alternate or a mixture of both. 2 Mix jam and water in microwave for 10-15 seconds then stir well. 3 Brush the mixture over the top of the fruit. 4 Serve immediately or cover and cool in the fridge.

CHEESECAKE TART WITH BERRIES

Steps:

• Preheat the oven to 375 degrees F. Make the crust: Pulse the flour, pecans, sugar and salt in a food processor until the pecans are finely ground. Pulse in the butter until the mixture resembles coarse meal. Add 2 tablespoons ice-cold water and pulse until the dough just comes together.
• Turn out the dough onto a piece of plastic wrap, form into a disk, wrap and refrigerate until slightly firm, about 15 minutes. Put the dough in a 9-inch tart pan with a removable bottom and press into an even layer over the bottom and up the sides. Freeze until firm, about 10 minutes.
• Place the tart pan on a baking sheet. Line the crust with foil and fill with pie weights or dried beans. Bake until the edges of the crust begin turning golden, about 20 minutes. Remove the foil and pie weights and continue baking until the crust is golden brown, 15 to 20 more minutes. Transfer to a rack and let cool completely.
• Make the filling: Whisk 1 cup milk, the egg yolks, 1/4 cup sugar and the cornstarch in a medium bowl. Heat the remaining 2/3 cup milk and 1/4 cup sugar in a medium saucepan over medium heat and bring to a simmer. While whisking, slowly pour the hot milk mixture into the egg mixture. Return to the saucepan and cook, whisking constantly, until the mixture starts to bubble and is very thick, about 2 minutes. Remove from the heat, then whisk in the cream cheese, lemon juice and vanilla until smooth. Pour into the cooled crust and refrigerate until set, about 1 1/2 hours.
• Make the topping: Toss the berries, sugar and sherry in a bowl and let sit at room temperature, 20 minutes. Top the tart with the berries.

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.