I don’t know what it is about tarts, but I can’t get enough of them. Ever since I got a tart pan for Christmas this past year, I’ve been very into tart recipes of all types. You can fill a tart shell with chocolate, pudding, or a creamy cheesecake filling topped with berries like I did here. I have mentioned on the blog before that pies are my nemesis. While I enjoy eating them, I do not enjoy making them, especially the pie crust. No matter what I try, it’s never perfect. Tarts seem like an easier way to enjoy a similar dessert. No fluted edges or fancy latticework on a tart, thankfully the tart pan does all the work and you get perfect edges every time.
While you do have to bake the crust for this cheesecake fruit tart, the filling just sets up in the refrigerator. And as a bonus, the filling uses just three ingredients! I’m including a recipe for the tart shell used here, but if you’re in a bind you can easily use pre-made pie crust and press it into the tart pan. The crust that I used is similar to a sugar cookie, and I highly recommend using pie weights when you bake it. It’s a very sticky crust and you’ll probably wonder if you’re doing it right, but trust me, you are!
The sticky, buttery crust has a sugar cookie consistency once baked and is the perfect partner to the creamy cheesecake filling and juicy berries on top. When the crust first comes out of the oven, you may notice that it has sunk down from the edges a bit, especially if you don’t use pie weights. While the crust is still hot, use a spoon to press the crust back up the sides a bit before it cools completely.
I used summer’s sweet, juicy berries to top this tart, but peaches would also be delicious. Or any other summer fruit that you enjoy! The crispy buttery crust and creamy cheesecake filling are the perfect base for any type of fruit.
I hope you make this tart to enjoy for any occasion this summer!
- 1¼ cups all-purpose flour
- ⅓ cup granulated sugar
- ¼ tsp. salt
- ½ cup cold butter, cubed
- 2-3 tbsp. ice cold water
- 8 oz. softened cream cheese
- 14 oz. sweetened condensed milk
- 1 tsp. vanilla extract
- Fresh fruit, for topping
- In a medium bowl, whisk together flour, sugar, and salt. Alternatively, you can make this crust in a food processor.
- Cut in butter until the pieces are no larger than the size of peas. Add just enough water for the crust to come together.
- Remove dough from food processor or bowl and form a small disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees Fahrenheit. Roll the dough out into a circle and press into the tart shell. Place a circle of parchment paper and pie weights on top of crust. Bake for 10-12 minutes until the edges are golden brown.
- Remove from oven and allow to cool completely before adding filling.
- For the filling, place cream cheese, sweetened condensed milk, and vanilla extract in a large bowl or in the bowl of a stand mixer. Beat with stand mixer or hand mixer well until creamy.
- Pour filling into tart shell and refrigerate for at least 2 hours until firm.
- Top with fresh fruit and serve!
I’ve made this recipe several times. Easy and well received.
However, I learned last night do not use reduced fat cream cheese. The filling will never solidify even in the freezer.