Bound to impress, this dessert features velvety cream cheese, fresh red strawberries and a drizzle of fudge atop a crunchy chocolate-almond crust. It’s too gorgeous to resist! —Priscilla Yee, Concord, California
Mmmm—this tart is bursting with the fresh flavor of blueberries! "Not only do I bake the berries with the crust," describes Lyin Schramm of Berwick, Maine, "but after I take the tart out of the oven, I top it with just-picked fruit."
Meet the Cook: People tell me that they like the combination of a tart cranberry taste and the crunchy walnut texture in this dessert.
I grew up in a rural community - so my sisters and I did a lot of cooking early! My husband and I have two married sons (plus 2-1/2 grandkids!), and I've collected strawberries for 21 years.
-Beverly Mix, Missoula, Montana
It's well worth the effort to whip up this creamy tart bursting with juicy summer berries. A friend gave me the recipe, and it always receives rave reviews at gatherings. —Susan Terzakis, Andover, Massachusetts
"These mini tarts are perfect for showers, parties or whenever you need a pretty dessert," writes Shelly Forslund of Delafield, Wisconsin. Tip: "Top them with blueberries, mandarin orange segments, or sliced strawberries, kiwifruit, bananas or pineapple," she advises.
Dainty tarts filled with custard and fruit are fantastic for brunch. The recipe comes from our Test Kitchen. For a prettier presentation, remove the foil tins before serving. To do so, invert each shell when cool and carefully remove the foil.
Fresh peach slices and big, juicy raspberries crown this beautiful tart from Brenda Harmon of Hastings, Minnesota. An almond-flavored cream filling and macaroon crust complement the fruits. “It’s the perfect dessert for company during peach season,” says Brenda.