FRUIT PIZZA” CHEESECAKE TART

I’ve talked about the filling quite a bit, so let’s dive into that for a minute. The filling has the flavors of cheesecake without the hassles of baking it. It’s also light and airy like a mousse. It starts with cream cheese + sour cream and then you’ll add quite a few flavorings — orange juice, almond extract, vanilla extract, and Orange jell-o mix (dry). You’ll add just a tiny bit of powdered sugar and once this mixture is all smooth and creamy, you’ll fold in some whipped topping. I recommend using frozen whipped topping that has been thawed as opposed to making your own whipped topping because it does hold up better in the tart and with the fruit.

This filling gets whipped together in minutes and chills as the crust is baking and cooling. It’s got an insanely good flavor and the perfect texture to pair with a sugar cookie and fruit.
And once you’ve got that filling thickly slathered all over the crust you get to decorate! One of my favorite things about any kind of fruit pizza dessert is the creativity that comes in when decorating it — you can really do the top however you like and with whatever fruits are your favorite. I generally buy a whole bunch of fruit (let’s be honest, whatever is on sale that we like!) and arrange it different every single time!

Ingredients

• 11 inch tart pan
• Sugar Cookie Crust
• 1 package (16 ounces) prepared sugar cookie dough (package should make 24 cookies), cold

Filling

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup full fat sour cream
• 2 tablespoons fresh orange juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 4 tablespoons powdered sugar
• 3 tablespoons orange Jell-o mix, dry
• 1 container (8 ounces) frozen whipped topping, thawed

Topping

• About 3-4 cups Fresh fruit of your choice (I used an assortment of strawberries, raspberries, kiwi, blackberries, blueberries, and mandarin oranges)
• 3 tablespoons jam of your choice (I used apricot and have also used orange marmalade)
• 1 tablespoon water
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Instructions

1. Crust
2. Preheat the oven according to package directions. Generously spray an 11-inch tart pan with nonstick spray and place the tart pan on a large sheet pan. Set aside.
3. Unwrap the cookie dough and press it all evenly and up the sides (3/4ths the way up) on the tart pan.
4. ...................................

for full instruction please see : www.chelseasmessyapron.com

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