Fruit tarts count as a serving of fruit, right?!

When registering for our wedding, Travis and I each had items that we were separately very excited about.  A few of Travis' favorites: some funky champagne flutes, beer glasses and some small salt and pepper mills that you use by pushing down with your thumb.  Among my favorites were all things dessert: a neat, angular bundt pan, mini & regular size muffin pans - basically all things dessert related, one of which was a tart pan! Tarts are like cheesecake (my favorite) but with a thicker crust with fruit on top - even better!

As this summer has progressed, a fruit tart has sounded more and more delicious and refreshing and a dinner party with friends was the perfect excuse to make one!  And to our fortune as well, we live in a part of the country where berries grow in abundance this time of year: straw, blue, black and rasp berries! Hence the Straw Blue Black and Rasp Berry Tart!

Top view - 9'' tart

It turned out very pretty and super tasty! The freshest fresh fruit really made the tart. It wasn't hard to make at all and I can't wait to make another one! And I'd like to think think it could count as a serving of fruit...if only we were so lucky :)

Crust: butter, flour and powdered sugar
Filling: fat free cream cheese, fat free sweetened condensed milk, lemon juice and vanilla
Top: fresh, beautiful fruit!

Bring on the desserts!