One of the most visually appealing desserts you will ever make. This easy to prepare dish will impress the guests without wearing out the host
Ingredients:· 1 package (18 ounces) prepared sugar cookie dough
· 2 packages (8 ounces each) low fat cream cheese
· 1/2 cup sugar
· 2 eggs
· 1/2 teaspoon vanilla
· 12 ripe fresh California kiwifruit, very thinly sliced
· Apple or green jalapeño jelly; for glaze
Kiwi Sauce (below)
Raspberry Sauce (below)
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Preheat oven to 350° F. Slice cookie dough into 1/4-inch thick rounds and press each one into bottom of giant-size (3-inch cups) muffin tin or roll out on lightly floured board into 3-inch rounds. Transfer rounds to baking sheet; gently flute edges. Bake about 5 minutes at 350° F until set. Set aside to cool.
Meanwhile, in medium bowl, beat cream cheese, sugar, eggs and vanilla together until smooth. Spoon about 2 tablespoons of mixture onto each tart shell and spread evenly. Reduce oven temperature to 300° F and bake 20 minutes more until lightly browned and filling is set. Cool completely.
To serve: Cut tarts in half and arrange, slightly offset, on individual serving plates. Top with kiwi slices. Melt jelly over low heat or in microwave; thin with a little water if needed and brush over kiwi. Spoon Kiwi Sauce around one end of tart and Raspberry Sauce around opposite end. Chill thoroughly.
Makes 24 individual tarts.
Kiwi Sauce: Peel and process 3 California kiwifruit in blender or food processor until smooth. Add 3 tablespoons granulated sugar, 3 tablespoons rum or 1-1/4 teaspoons rum extract and 1/4 teaspoon freshly ground black pepper. Continue processing until sugar is all dissolved. Makes about 1 cup.
Raspberry Sauce: Process 1 pint fresh or 1-1/2 to 2 cups frozen raspberries in blender or food processor until smooth. Strain to remove seeds and stir in 6 tablespoons sugar and 1/2 teaspoon freshly ground black pepper. Allow to stand until sugar is all dissolved. Makes 1/2 cup.
Nutrition facts per serving: CALORIES 210 (31% from fat); TOTAL FAT 8g (sat 3g); PROTEIN 4g; CARB 32g; FIBER 2g; CHOL 31mg; SODIUM 145mg. Daily Values: 4% vit. A, 79% vit. C, 5% calcium, and 6% iron.