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Serves 8

INGREDIENTS:

10 inch ready made shortcrust pastry case
6 oz. cream cheese
2 oz. icing sugar, sifted
1 cup sweetened condensed milk
2 large mangoes, destoned, peeled, and pureed
1 oz. pineapple pieces
3 oz. fresh black currants, seeds of
1/2 pomegranate
1 fresh sharon fruit, quartered and thinly sliced
1 kiwi, peeled and thinly sliced
1 oz. dates, destoned and coarsely chopped
2 oz. fresh Cape gooseberries, dehusked
1 large semi-ripe banana, thickly sliced
3 oz. kumquats, cut into quarters
2 oz. cantaloupe, deseeded and cut into chunks
juice of 1/2 lime

METHOD:

Using a food processor, beat cream cheese with icing sugar until softened. Mix well. Blend in condensed milk and mango pieces. Blend until smooth. Spoon cream cheese mixture into pastry case. Spread evenly. Arrange all the fruit in a pattern as desired. Sprinkle lime juice over all the fruit to prevent discoloration. Chill for 1/2 hour in fridge. Serve chilled after a heavy dinner.