About: Fresh Fruit Tart

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About: Fresh Fruit Tart Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : dbkwik.org associated with source dataset(s)

Crust: 1. * Combine rice, Sugar and egg in medium bowl. Press into 12-inch pizza pan or 10-inch pie pan. 2. * Bake at 350 degrees for 10 minutes. Cool. Filling: 1. * Beat cream cheese and yogurt in medium bowl until light and fluffy. 2. * Add confectioner's sugar and vanilla; beat until well blended. Spread over crust. Topping:

Attributes	Values
rdfs:label	Fresh Fruit Tart
rdfs:comment	Crust: 1. * Combine rice, Sugar and egg in medium bowl. Press into 12-inch pizza pan or 10-inch pie pan. 2. * Bake at 350 degrees for 10 minutes. Cool. Filling: 1. * Beat cream cheese and yogurt in medium bowl until light and fluffy. 2. * Add confectioner's sugar and vanilla; beat until well blended. Spread over crust. Topping:
dcterms:subject	Yogurt Recipes Vegetarian Recipes Peach Recipes Grape Recipes Cream cheese Recipes Vanilla extract Recipes Rice Recipes Kiwi Recipes Raspberry Recipes Blueberry Recipes Apricot Recipes
abstract	Crust: 1. * Combine rice, Sugar and egg in medium bowl. Press into 12-inch pizza pan or 10-inch pie pan. 2. * Bake at 350 degrees for 10 minutes. Cool. Filling: 1. * Beat cream cheese and yogurt in medium bowl until light and fluffy. 2. * Add confectioner's sugar and vanilla; beat until well blended. Spread over crust. Topping: 1. * Heat apricot spread and water in small saucepan over low heat. Strain and cool. 2. * Brush half of the glaze over filling. Arrange fruit attractively over crust, starting at outer edge. 3. * Brush remaining glaze evenly over fruit. Cover and chill 1 to 2 hours before serving.

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