I have been so busy with this new business At Home With Debby and trying to get it off the ground. It's been 2 months and I am getting sales and have 5 consultants under me.
My Curves Complete diet is over - well the once a week weigh-ins that kept me accountable are over. The
diet eating program is forever. Now I can make choices and not have to fReAk oUt every time I slip up. Accountability is totally over-rated. And I have neglected all my other blogs - proving that when I diet, it takes everything out of me. All total I have lost close to 20 lbs. But I will continue losing 2-4 pounds a month till I get to my preferred weight by my birthday in March.
Today I have for you a tart I have made for years - since around the late 80's-90's. It is so good with fresh summer fruit and if you want, you could totally skip the pastry instructions and go out and get a store-ready pie crust and make one big pie/tart.
I will also post this at my Recipes on the Cheap Facebook page.
1/2 cup confectioners sugar
1/2 c butter - softened and cut into pieces
2 egg yolks
3 tbsp cold water
2 cups all-purpose flour
3/4 cup vanilla milk chips (GUITTARD)
3 tbsp whipping cream
4 oz. cream cheese, softened
Assorted fresh fruit; bananas, blueberries, grapes, kiwis, mandarin oranges, or strawberries
Glaze- 2/3 apple jelly
2 tsp granulated sugar
For Pastry, combine sugar and salt in a bowl. Cut in butter with a
pastry blender or 2 knives until almost blended. Combine the egg yolks,
and water in small bowl. Stir into butter mixture. Divide dough in half
and wrap in plastic. Chill at least 1 hour.
Preheat oven to 350
- working half the dough at a time, press about 1 tbsp dough into each
small tart pan. Prick bottoms and sides of shells with a fork. Place on
baking sheet and bake 20-25 minutes or until lightly browned. Cool on
For the filling - melt vanilla chips with cream in a
double boiler over medium heat - stirring until smooth. Remove from
heat and beat in cream cheese. Spoon filling into cooled pastry shells.
Decorate with assorted fruit - for glaze - melt jelly and
sugar in a small saucepan over low heat, cool slightly. Brush gently
over fruit. Chill several hours before serving. makes about 18 tarts.