Sunday, January 15, 2012

Funfetti Fruit Tart

I made this fruit tart for a small family dinner party and I was so happy to serve it.  It's not just all the beautiful fruit that made me happy, but there is a creamy filling and a cookie crust too.   My family and I really enjoyed this quick dessert and I'm actually going to make it again today. Yes, it was that fun and delicious to eat. 

1 Box of Funfetti Cake mix (substitute yellow or white cake mix with some sprinkles if you cannot find Funfetti style cake mix )
2 eggs
1/3 cup of canola oil
1 (8oz) brick of cream cheese thawed to room temperature
1 cup of cool whip topping
1/2 cup of sugar or splenda
fresh fruit

Mix the cake mix together with eggs and canola oil.  This will make a thick and stiff batter. Spray a tart pan generously with some cooking spray (or butter) and form the tart base.  I coated my fingers with some oil to make the dough less sticky and pressed down then pushed the dough to the sides of the tart pan. 

Bake in a 350 degree oven for 20-25 minutes until the cook crust is baked.  Allow to cool to room temperature. Take a butter knife to loosen the edges of the cake from the pan.  Invert it onto a cake plate to finish assembling.

Mix your cream cheese and sugar/splenda together until it forms a creamy filling.  Then fold in your whip topping.
Take the cream filling and top the tart with it.

 Top with your favorite fruit and serve. Enjoy.

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