Star-Spangled Fruit Tart with Chocolate Chip Cookie Crust
Celebrate the Red, White and Blueberry with a Star-Spangled Fruit Tart! Quick and easy to make using refrigerated chocolate chip cookie dough.
Servings: 8
Equipment
- 11 inch tart pan
Ingredients
- 16 oz. package Pillsbury Ready to Bake Chocolate Chip Cookies
- 12 oz. cream cheese softened, reduced fat or full fat
- 1/3 cup of sugar or more to taste
- Assorted fresh berries, rinsed and dried strawberries, blueberries, and/or raspberries
Instructions
- Preheat oven to 350 degrees F.
- Slice cookie dough and press the cookies together so they cover the bottom of tart pan. Bake according to package directions and your oven, around 10 – 15 minutes until golden brown. Allow to cool completely.
- Mix softened cream cheese with sugar until combined. Spread on cooled cookie crust.
- Score a star shape in the cream cheese and outline with blueberries. Fill in the star with a combination of berries, I used raspberries and strawberries.
- Refrigerate until ready to serve.
- When ready to serve remove outer ring or tart pan, slice and serve. Best enjoyed within 2 - 4 hours for firm cookie crust.
Notes
- I used 2 pints of blueberries, 1 pint raspberries, and 16 oz. of strawberries.
- Best enjoyed within 2 – 4 hours while the chocolate chip cookie crust is still firm.