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Fresh Fruit Tart with Gingersnap Crust




Source of Recipe


Internet


List of Ingredients




Crust
2 cups ground gingersnap cookies (about 38 cookies)
2 tablespoons sugar
1/3 cup butter, melted

Filling
8 oz. cream cheese, softened
1/4 cup sugar
2 teaspoons lemon juice
1/2 cup heavy cream
Assorted fruit: Strawberries, blueberries, kiwi, oranges, red or green grapes
1/4 cup apricot preserves
1 Tablespoon water

Recipe



Preheat oven to 350¼F.

For crust

In the bowl of a food processor, combine cookies and sugar; pulse until fine crumbs are made. Add butter and pulse until moist clumps form. Press mixture into bottom and up sides of a 10-inch removable bottom tart pan. Bake until golden, about 8 minutes. (Watch carefully as it can easily burn at the end of cooking time.) Let cool.

For filling
In the bowl of an electric mixer, combine cream cheese, sugar and lemon juice until well blended. Add heavy cream and beat at high speed until light and fluffy. Spread in tart shell and chill several hours. Arrange fruit on top of chilled filling. Combine apricot preserves with water and brush over top. Garnish with mint leaves and serve.

Serves 8