For the Tart Crust:

1 1/4 cups all-purpose flour
1/3 cup granulated sugar
1/2 cup unsalted butter, chilled and diced
1 egg yolk
1 tablespoon cold water

For the Filling:

250g cream cheese, softened
1/4 cup icing sugar
1 teaspoon vanilla extract

For the Topping:

Assorted fresh fruits such as strawberries, kiwi, blueberries, raspberries, mango and mandarin segments
1/4 cup apricot jam or honey
1 tablespoon water


Preheat your oven to 190°C. Grease a 9-inch tart pan/quiche pan with a removable bottom.

In a food processor, combine the flour and granulated sugar. Add the chilled butter and pulse until the mixture resembles coarse crumbs.

Add the egg yolk and cold water to the mixture and pulse until the dough comes together.

Press the dough evenly into the bottom and up the sides of the prepared tart pan. Prick the bottom of the crust with a fork.

Bake the crust in the preheated oven for 12-15 minutes or until golden brown. Remove from the oven and let it cool completely.

In a mixing bowl, beat together the softened cream cheese, icing sugar, and vanilla extract until smooth and creamy.

Spread the cream cheese mixture evenly over the cooled tart crust.

Arrange the assorted fresh fruits on top of the cream cheese layer in a decorative pattern. You can create stripes, circles, or any design you like.

In a small saucepan, heat the apricot jam or honey with water over low heat until melted and smooth. Brush the glaze over the arranged fruits to give them a shiny finish.

Chill the fruit tart in the refrigerator for at least 1 hour before serving to allow the flavours to meld.

Serve slices of the Easter Fruit Tart and enjoy this delightful dessert with your loved ones!

This Easter Fruit Tart is not only visually stunning but also bursting with the fresh flavors of spring fruits. It’s sure to be a hit at your Easter celebration!

Final Tip: Lastly, package up all your left over/unused fruit into Fresh & Crisp bags which will slow the deterioration of your fruit, making it last longer and reducing waste!

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