Strawberry-Kiwi Cream Tart

This is one of my favorite recipes. Not only because it's so super-duper easy, but it's also one of the first recipes that I ever put together myself. And it's versatile. I prefer the strawberry/kiwi combination, but you could do whatever the season calls for. A few years ago I made an apple variant, with cinnamon and nutmeg, and mmm! Just as good.

Another plus? Only 6-8 minutes in the oven, and that's it. Perfect for the warmer weather.

Do make sure to grease the tart pan (I forgot this time). It still came out easily enough, but it wasn't the prettiest slice at first. :)

(Oh, and Dave gets credit for this picture) :D



Ingredients:
2 cups graham cracker crumbs
½ cup sugar
8 Tbsp. butter, melted

8 oz. cream cheese, softened
¼ cup sugar
1½ tsp. vanilla
¼ tsp. almond extract
1 4-oz. package vanilla pudding

1 or 2 kiwis, sliced
1 cup strawberry slices

Directions:
Preheat oven to 375F. Grease a 9- or 10-inch tart pan.

Combine graham cracker crumbs, sugar, and butter; press onto bottom of prepared pan. Bake for 6-8 minutes. Let cool on wire rack.

Beat cream cheese, sugar, vanilla, and almond extract until smooth and combined. Spread over cooled crust.

Make pudding according to package instructions. Pour over cream cheese layer. Refrigerate for at least 10-15 minutes. Decorate with fruit as desired.

Strawberry-Kiwi Cream Tart

Alright, this is it. This is the recipe that first got me published in a cookbook. It's a great summertime dessert, as it only uses the oven for about 10 minutes, just for the crust. And the combination of the pudding, cream cheese, and fruit is very refreshing on a hot day.


Ingredients:
Crust:
2 cups graham cracker crumbs
½ cup sugar
8 Tbsp. butter or margarine, melted
Filling:
12-ounces cream cheese, softened
¼ cup sugar
1½ tsp. vanilla
¼ tsp. almond extract
1 4-oz. package instant vanilla pudding
Topping:
1-2 kiwis, sliced
1 cup strawberry slices

Directions:
Crust:
Preheat oven to 375F. Combine all ingredients, mixing well. Press firmly onto bottom of 9- or 10-inch tart pan. Bake at 375F for 6-8 minutes, or until edges are browned. Cool.

Filling/Topping:
Combine cream cheese, sugar, vanilla, and almond extract, mixing well. Spread along cooled graham cracker crust. Make pudding according to package directions. Carefully pour over cream cheese. Put into fridge for 5-15 minutes. Arrange fruit as desired.