Fruit Fast

Ingredients:

Cream Cheese Filling:

2 8oz packages cream cheese 2/3 cup sugar

1 teaspoon vanilla

zest of 1 large lemon

juice of 1 large lemon

Tart Shells:

2 egg yolks

2 tablespoons milk

1 teaspoon vanilla

2 1/2 cups flour

1 1/3 cups powdered sugar

1/2 teaspoon salt

1 cup butter (2 sticks) butter, chilled

Instructions:

In a small bowl, whisk together egg yolks, milk, and vanilla and set aside.

In a food processor, combine flour, powdered sugar, and salt. Pulse to combine. Cut cold butter into small

pieces and add to processor, pulse until butter until mixture is coarse and crumbly (If you don't have a food processor, cut in with a pastry cutter or forks until crumbly). Pour in the egg mixture with the machine running, and process just until dough forms into a ball, about 10-15 seconds.

Transfer to a sheet of plastic wrap and form dough into a fat log. Cover in plastic wrap and refrigerate for 2-3 hours.

Remove from refrigerator and cut log into 8 discs. Set out 8 4 -5 tart pans with removable bottoms. Roll out each disk to fit in tart pans, about 6. Press into pans. Transfer to freezer and chill for about 30 minutes. Heat oven to 375.

Line each shell with foil and fill with pie weights. Place pans on a baking sheet. Bake for about 20 minutes, or until golden brown. Remove foil and return to oven for the last few minutes if needed. Remove from oven and cool completely.

For Assembly: 8 tart shells, baked and cooled

Cream cheese filling

Assorted fruit, about 4 cups (Strawberries, kiwi, and blueberries)

Transfer filling to a large pastry bag with a very large round tip (or no tip). Pipe a thick layer into shells.Arrange fruit on top.