Ingredients
Equipment
Method
- Preheat oven and lightly grease tart pan for easier crust removal after baking.
- Mix flour and sugar before cutting butter into crumbly sandy texture thoroughly together.
- Add egg yolk and cold water until soft dough forms without sticky texture remaining.
- Chill dough briefly before rolling evenly into prepared tart pan carefully and smoothly.
- Bake crust until lightly golden with crisp edges and firm center beautifully baked.
- Beat cream cheese, powdered sugar, and vanilla until creamy smooth filling develops perfectly.
- Spread filling evenly across cooled crust using gentle motions for polished appearance later.
- Arrange fresh fruit attractively over filling and chill before slicing for cleaner servings.
Notes
Bake crust slightly less for softer texture or longer for crispier edges with extra crunch. Freeze baked tart shells separately before filling for easier dessert preparation later. Chill assembled tart before slicing because creamy filling handles better when cold. Swap fruits seasonally for endless flavor customization. Store leftovers refrigerated and covered up to three days for best freshness.