|
Updated April 9th, 2009
 Cooking
with Kristine Clark
Lemon Spring Tart
It’s spring, and Easter is almost
here. Peter Cottontail will be hopping
down the bunny trail on schedule
Sunday morning. This is such a
beautiful, colorful season. The
weather is lovely, there is new
growth on plants everywhere and
the flowers are breathtaking. It’s
practically perfect — except for tax
season and, of course, Scott’s allergies.
But I digress.
 The calendar says it’s time to
start planning for the brighter,
fresher flavors the season highlights.
This Sunday many of us will
get together with family and
friends. I can’t think of a better
time to present them with a sweet
and vibrant dessert than after a spirited
egg hunt and satisfying Easter
feast. No, it doesn’t have to be
chocolate. Face it, this is an occasion
when there is no shortage of
that rich and creamy treat. It usually
appears early and stays throughout
the festivities. Instead, why not
punctuate the day’s events with
Lemon Spring Tart?
Topped with colorful, seasonal
fruit, Lemon Spring Tart is a
mouth-watering dessert that features
a velvety cream cheese filling
and a yummy graham cracker crust.
The addition of fresh lemon zest
and juice contribute bursts of tangy
flavor. It is baked in a tart pan with a removable bottom, so it looks
like a very sophisticated, fancy
dessert, but it’s really doable.
Lemon Spring Tart can be
made the night before serving, so
Sunday morning will be free to
concentrate on picking the fake
Easter basket grass out of the carpet
after the big hunt. (You’ll be
finding pieces of it through
Halloween.)
This Sunday, or for any special
gathering, make Lemon Spring
Tart. It is a delicious and refreshing
tribute to a season that, is practically
perfect. Hop on!
Lemon Spring Tart
(Makes 12 Servings)
Ingredients:
1/3
cup butter, melted
3 tablespoons granulated sugar
1 can (14 oz.) Nestle Carnation Sweetened Condensed Milk
1 pkg. (8 oz.) cream cheese, at room temperature
1/3 cup fresh squeezed lemon juice
1 tablespoon grated lemon peel
1 to 1 ½ cups sliced fresh fruit and berries
 Directions:
PREHEAT oven to 350 degrees. Spray 9- or 10-inch tart pan with
removable bottom with nonstick cooking spray.
COMBINE graham cracker crumbs, butter and sugar in medium
bowl; press onto bottom of prepared pan. Bake for 5 minutes.
BEAT sweetened condensed milk and cream cheese in large mixer
bowl until smooth. Stir in lemon juice and lemon peel. Pour over
crust; gently smooth top.
BAKE for 28 to 30 minutes or until filling is set. Cool to room
temperature; refrigerate for at least 2 hours.
ARRANGE fruit as desired over tart. Remove rim of pan; slice
into wedges.
Look for more Nestle recipes at
VeryBestBaking.com.
|
Do you have a favorite recipe that you would like to
share with our readers?
If so, please write to Kristine at:
Outlook Newspaper, P.O. Box 578,
La Cañada Flintridge, CA 91012
or e-mail it to:
outlooknews@earthlink.net |
|
