We 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!
I 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.
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)
- 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.
- 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.
- 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!
- BONUS: For extra pizazz, you can dust powered sugar on top or drizzle with a simple sugar-syrup glaze to make the fruit glisten.
- Chill for at least 2 hours.