Written by Chris -
Lemon tarts and pies are perennial favorites, and this Spring Fruit Tart has garnered 5-star status by meals.com visitors since it was first released in 2005. Topped with seasonal fruit, this tart features fresh squeezed lemon juice in a velvety cream cheese filling atop a delectable graham crust.
Last week I made our Spring Fruit Tart recipe, but used 1/3 less fat cream cheese along with fat free La Lechera Sweetened Condensed Milk in place of their full-fat counterparts. These minor changes cut the fat by 45% and calories by 10%. The fresh lemon still shined brightly through and the filling was every bit as creamy. I was so happy with the results I wanted to share this new, lighter version with you!
Let’s talk fruit. No tart is complete without fresh seasonal fruit. Or in this case, strawberries. When purchasing fresh strawberries, it’s best to go straight to source. Nothing beats farm-fresh produce! The strawberries I used came from our local farm in Oxnard, CA.
When selecting, choose bright, plump strawberries with green caps attached. I’ve found that smaller strawberries are usually sweeter. As well, those that are uniform in size always look best on a tart.
- Nonstick cooking spray
- 8 whole graham cracker rectangles, finely crushed (it’s best to use whole graham crackers and crush them yourself since these are always the freshest)
- 1/4 cup butter, melted
- 3 tablespoons granulated sugar
- 1 can (14 ounces) NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk
- 1 package (8 ounces) 1/3 less fat cream cheese, at room temperature
- 1/3 cup fresh squeezed lemon juice (about 2 medium lemons)
- 1 tablespoon grated lemon peel (about 1 ½ medium lemons)
- 1 1/2 cups sliced fresh strawberries
PREHEAT oven to 350° F. Spray 9-inch tart pan with removable bottom with nonstick cooking spray.
COMBINE graham cracker crumbs, butter and sugar in medium bowl; press onto bottom of prepared pan. Bake for 5 minutes.
BEAT sweetened condensed milk and cream cheese in large mixer bowl until smooth. Stir in lemon juice and lemon peel. Pour over crust; gently smooth down top.
BAKE for 28 to 30 minutes or until filling is set. Cool to room temperature; refrigerate for at least 2 hours.
ARRANGE strawberries over tart. Remove rim of pan; slice into wedges. Makes 12 servings.
Here’s a little tip on how to remove the rim of the tart pan. Set a wide can, like a 28-ounce can of tomatoes, on a flat surface. Set the cooled tart and pan on top of the can. Hold the pan ring and gently pull it downward – the can will support the pan base and the tart as you remove the ring. Viola!
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