This tarte is quite easy to make, and pretty to look at. Uncooked chocolate cookie crumb crust is filled with a cream cheese filling and decorated with fresh fruit. The fruit can vary with the seasons; this is just as pretty with pear, peach, and apricot slices as it is with berries.
- Chocolate Crust
- Chocolate Cookie Crumbs - 2 cups, crushed fine
- Unsalted Butter - 6 tablespoons, melted
- Cream Cheese - 8 ounces
- Lemon Juice - 1/3 cup
- Sweetened Condensed Milk - 1 can
- Fruit Topping
- Strawberries - 2 pints, hulled
- Blackberries - 1 pint
- Blueberries - 1 pint
- Red Raspberries - 1/2 cup
- Whole Strawberry - 1 large
- Mint leaves - 4
- Raspberry Coulis - 1 cup, (optional; see Basics)
To make the crust: Spray a 12-inch tart pan with oil or lightly brush the pan with oil. Pile the crumbs in the center of in the pan and make a well in the center of the crumbs. Pour the butter into the well and mix with the crumbs using a heavy spoon. When the crumbs are moistened, press the crumbs evenly around the pan, pressing up the
sides with your fingers or the back of the spoon. Refrigerate for at least 30 minutes.
To make the filling: Put the cream cheese in the bowl of a mixer or food processor and beat until creamy, 1 to 1-1/2 minutes. Scrape down the sides. Add the sweetened condensed milk and beat until smooth; scrape down the sides. Increase the beater to high and beat in the lemon juice until smooth. Pour into the chilled shell and smooth the top. The filling should be no more than 1/2-inch thick. Cover with plastic wrap and refrigerate for 2 hours.
To decorate: Cut the hulled strawberries into thin lengthwise slices. Placing the strawberry slices point-out, circle the outside of the top of the pie with strawberry slices, overlapping the slices slightly. Place a ring of blackberries inside the strawberries. Place a double ring of blueberries inside the blackberries. Place the red raspberries in the center. Cut the large whole strawberry into thin vertical slices, leaving them attached at the top. Fan this strawberry in the center and place the mint leaves at the top of the strawberry. Cover loosely with plastic wrap and chill for at least 1 hour.
To serve: Drizzle serving plates with raspberry coulis. Place a slice of tarte on each plate.