Post by scorpio75 on May 22, 2006 18:59:17 GMT -5
Very easy to prepare. I make mine without the glaze. Good for any occasion.
Shell:
I buy the mini fillo shells to cut down on calories (in the freezer section near the frozen pies). You can use any kind of crust. For this recipe, I buy 2-3 packages of shells.
Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
Topping:
Fresh strawberries, kiwi slices, blueberries, raspberries
Glaze:
1 (6-ounce) can frozen limeade concentrate, thawed
1 tablespoon cornstarch
1 tablespoon fresh lime juice
1/4 cup granulated sugar
Preheat the oven to 350 degrees F. Heat the fillo shells for about 5 mins. Take out to cool.
For the filling: Beat the cream cheese, sugar, and vanilla together until smooth.
For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the tart. You will not use all of the glaze.
Shell:
I buy the mini fillo shells to cut down on calories (in the freezer section near the frozen pies). You can use any kind of crust. For this recipe, I buy 2-3 packages of shells.
Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
Topping:
Fresh strawberries, kiwi slices, blueberries, raspberries
Glaze:
1 (6-ounce) can frozen limeade concentrate, thawed
1 tablespoon cornstarch
1 tablespoon fresh lime juice
1/4 cup granulated sugar
Preheat the oven to 350 degrees F. Heat the fillo shells for about 5 mins. Take out to cool.
For the filling: Beat the cream cheese, sugar, and vanilla together until smooth.
For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the tart. You will not use all of the glaze.
