I love the month of August. Here in Colorado it seems to be the best time to buy fruit. There is always a sale going on somewhere for strawberries, raspberries and blueberries.
My kids and husband love my mini fruit pizzas, and while I do too, it just takes time to assemble them all.
So this past week, I decided to try something a little different; incorporating my husband’s favorite ingredients, fruit, cream cheese and almond extract.
I came up with this easy, no fuss and simple fruit tart, that the whole family loved.
Easy to take to a party or barbeque, it is going to become an instant favorite in your recipe box.
With a graham cracker and almond crust, topped with fresh fruit and an almond cream cheese filling, this no bake fruit tart is easy to prepare, and even better to enjoy.
- 1 ½ cups graham cracker crumbs
- ½ cup sliced almonds
- 5 tablespoons butter, melted
- 1 – 8 ounce of cream cheese
- 1 cup confectioners’ sugar, aka powder sugar
- 1 container of Cool Whip
- 1 teaspoon almond extract, you may also sub for vanilla extract
- Fresh Fruit Topping
- ½- ¾ lb. strawberries, sliced
- 1 pint fresh blueberries
- 1 pint fresh raspberries
Add all ingredients to a food processor and pulse until well combined. Press firmly 11-inch tart pan or 9x13 pan, if you want to leave this as a no-bake crust, set in fridge for 1 hour. If you would like to bake it, my preferred way, preheat oven to 350°, and bake for 8-10 minutes or until lightly browned.
Using a mixer or electric beater, mix together the cream cheese and confectioners’ sugar until light and fluffy. Stir in Cool Whip and almond extract until well combined. Spread evenly over prepared crust, and top with fresh fruit topping.
Let it set in the fridge for at least an hour. Cut into slices and serve.
10 minute cooking time is optional for the crust.
Almond-Graham Crust from MyRecipes.com
Kids review: They are still trying to convince me that this could be made for breakfast or a dessert. Really, they do have a point. It was an instant top 10 favorite.