Recipe: Summer fruit tart

20170527102844_IMG_1112_1We went to a BBQ at the home of some friends yesterday evening and I wanted to bring a dessert. (I’m making a reputation for myself with party desserts.) I had a couple of previous winners that I could have made from stuff on hand, but they all needed to bake and uuuuuughhhh it was hot. Too hot to cook. Icebox cake to the rescue!

IMAG1976_1_FotorI typed this recipe on an iron Royal that I haven’t owned since probably 1999, so I know I copied it down in my teens. (Though I couldn’t actually cook until I was in my late 20s, I entertained a fantasy of being a chef and/or restaurateur as a teenager.) The source is a little foggy though. I have a vague notion that it was a cooking show on PBS, because I used to watch hours of cooking shows on PBS as a kid, but it could also have been Martha Stewart Magazine. This is one of those rare instances where Google fails me. I can find similar recipes but none quite like this.


The plate would have come back empty if this stuff weren’t so rich. Everyone wanted seconds but no one had anywhere to put it.

Summer Fruit Tart

Use a regular pie pan, not a deep-dish one.


  • 1 pre-made Oreo cookie crust or make your own (see below)
  • 8 oz cream cheese, softened
  • 1-1/2 cups (12 oz) sweetened condensed milk
  • 1/3 cups lemon juice (about 2 large lemons)
  • 1 teaspoon vanilla
  • Fruit (I like a mix of kiwis and berries but you can use whatever you fancy as long as it isn’t crunchy)


  1. If you are making the crust yourself, remove the filing from about 20 Oreos and whiz the chocolate part in a food processor. Combine with 6 tablespoons melted butter and press into a pie pan. Using waxed paper will keep your hands clean. This stuff would much rather adhere to your skin than the pan.
  2. Beat the cream cheese with a mixer and slowly add the condensed milk, lemon juice, and vanilla. Scrape the bowl a few times because the cream cheese really wants to stick to the bowl. I have found that I can’t beat it at high speeds without sending it all over the room but that beating it for a long time at a low or moderate speed not only makes it smooth as silk but I swear it sets up quicker. It starts out very liquid and ends up like a very thick pudding.
  3. Pour the filling into the shell, level the top with a spatula, and adorn with the fruit. Thinly slice things like kiwi or peaches. Make whatever pattern looks nice to you. I usually do concentric rings because that’s what they did on whatever TV show or magazine I nicked this from, but I have seen cleverer folks than me on the internet making similar tarts and creating psychedelic patterns or simply heaping mixed fruit on top. Whatever you do, don’t skimp!
  4. BONUS: For extra pizazz, you can dust powered sugar on top or drizzle with a simple sugar-syrup glaze to make the fruit glisten.
  5. Chill for at least 2 hours.

β€” Amanda


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