Y’all! I’m so excited to write this post!! I made this deliciously addicting dessert for father’s day last week, but was waiting to post till my amazing sister-in-law sent me the amazing photos that she took of it! Thank you to Jennifer Runyon Photography for capturing these amazing shots. I can just stare at them all day! Also, it just amazes me at how these shots just make this whole dessert look so appetizing!
So, this tart is hands-down, my new favorite dessert!! This is almost like a no-bake dessert, I say almost because the crust bakes for like ten minutes lol. However, the filling is a no bake, which makes this so easy- and it is so so good. I served this to my guests for our fathers day bbq and I watched everyone enjoy eating it! It became a new favorite for many of my family members.
The crust is pretty much a dessert on it’s own! It’s a short bread cookie crust, with toasted pecans added in. I recommend NOT skipping out on toasting the pecans, it truly makes all the difference. When you take a bite of that crunch in the crust, the pecans just sing when you get that toasted aroma in every bite. The filling is creamy and well balanced with the fresh fruit on top. I recommend this as a great make ahead dessert, the crust and filling specifically, and I would wait till before serving to add the fruit. The longer the custard sits in the fridge, the more it sets and slices better. It sat for almost a day in mine, and it pretty much sliced like a clean cheesecake!
The fruits can be assembled in any way you please, and you can honestly add just about any fruit to the top that you want!
Thank you for reading- I hope you enjoy!
For the crust: - 1 1/4 cup all purpose flour - 1 stick unsalted butter plus 2 tbs cold - 1/2 cup powdered sugar - 1 tbs milk - 1/2 to 3/4 cup toasted chopped pecans For the filling - 1 package cream cheese - 1 cup whipping cream - 3 to 4 tbs apricot preserve - fresh lime juice of 1/2 a lime - zest of one lime - 1/3 cup of sugar - 1 1/2 tsp vanilla For the glaze - 6 ounces fresh orange juice - 1/4 cup sugar - 1 tbs cornstarch Fruit: - 3/4 cup strawberries - 1/2 cup blueberries - 1 kiwi
Preheat oven to 350 degrees.
Toast pecans for about 10 minutes. 5 minutes into baking time, give the pecans a stir. Remove and let cool. With a pastry cutter, cut down cold butter into flour and powdered sugar in a medium bowl. Cut butter down to pea sized pieces. Toss in the toasted pecans and form into a dough. Place dough into tart pan and bake for about 10 to 12 minutes or until lightly browned.
For the filling, in a chilled glass bowl, add in the whipping cream and beat with a mixer until almost a whipped cream consistency. Add in the room temp cream cheese, sour cream and sugar. The texture should thicken up to almost a frosting consistency. Add the apricot reserve one tbs at a time, tasting as you go until you have achieved the taste to your liking. Add in zest and juice of the lime and vanilla. Mix well and then pour into your tart pan. Smoothen the mixture out and let chill for about 8 hours or over night.
Before serving, cut the desired fruit for topping and assemble over the tart. In a medium sauce pan, bring the fresh orange juice to a light boil, add in sugar until it dissolves plus the tbs of cornstarch. Set aside. Arrange the fruit over your tart, and with a cooking brush, lightly coat the glaze over the fresh fruit. Let stand for a couple minutes before serving!