Emily's Fruit Tart
Emily is on the People and Culture Team at StickerGiant
So far Emily is appreciative of this amazing company. Luckily, she feels like she joined StickerGiant just in the nick of time! She started just before COVID hit and is proud to say that she is happily employed. Getting to see every Giant rise to the occasion throughout the COVID-chaos has been very fulfilling. Emily is reminded daily just how amazing her people are.
¾ cup butter - softened at room temperature
½ cup powdered sugar
1 ½ cup flour
1 - 10 ounce package of vanilla milk chips
⅓ cup heavy whipping cream
1 - 8 ounce package of cream cheese
¼ cup sugar
1 tablespoon cornstarch
½ cup pineapple juice
½ teaspoon fresh lemon juice
Assortment of your favorite fruits such as blueberries, raspberries, strawberries, kiwis, peaches, etc.
Preheat oven to 300º F
Combine softened butter, powdered sugar, and flour in a large bowl. Mix until fluffy and press mixture into a 12 inch round pizza pan or fruit tart pan (either option will work just fine)
Bake at 300º F for 20-25 minutes
Place in the refrigerator to cool for at least 10-15 minutes, the longer the better
Combine vanilla milk chips and heavy whipping cream in a microwave safe bowl. Microwave for 1 minute, or until milk chips are melted
Add cream cheese to the melted mixture and blend until the batter is smooth
Pour batter onto your cooled crust.
Cover with clear plastic wrap, and place back in the refrigerator to cool for 1 hour, or until the filling is solid (overnight is recommended)
Fruit Glaze & Topping
Combine sugar, cornstarch, pineapple juice, and lemon juice in a small saucepan. Cook on medium heat, stirring constantly until the mixture thickens.
Once mixture has thickened, set aside to cool for 10-15 minutes
Slice and arrange your favorite fruits on top of the tart, making sure to cover the top of your tart completely
Once the tart is covered in fruit, pour the glaze mixture over evenly over the top of your tart
Cover tart in plastic wrap and cool until it is time to eat
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