Cherry Lime Tart

  • 2 store bought pie crusts (1 pack, they usually come as a pair)

  • 16 oz, or 2 blocks of cream cheese

  • ½ Cup heavy whipping cream

  • Total powdered sugar: 2.5 cups

    • Whipped Cream= 1 cup of powdered sugar

    • Cream cheese= 1.5 cups of powdered sugar

  • ½ Cup cherry preserves

  • Or 2 cups fresh cherries, pitted and cut in half (canned( watch sugar) or frozen good too)

  • Plus ¾ cup of sugar

  • 4 Limes

  • 6oz, or one container of lime yogurt

  • 2tsp cherry extract

  • ½ tsp almond extract

Ingredients

  1. Take blocks of cream cheese out and let them come to room temperature

  2. Add ½ cup heavy whipping cream to a bowl, beat on high until soft peaks form

  3. Add 1 cup of powdered sugar to the whipped cream slowly 

  4. Whip until smooth, glossy, and forms stiff peaks

  5. Place whipped cream in separate bowl

  6. Add softened cream cheese to bowl and mix until smooth consistency

  7. Add 1.5 cups of powdered sugar to cream cheese and mix

  8. Add the juice AND zest of 2 limes to the mixture

  9. Add 2 tsp of cherry extract and ½ tsp of almond extract and ½ tsp of salt

  10.  Mix together until silky consistency, then add whipped cream to mixture

  11. If separate layers desired separate mixture into 3 bowls

  12. To one bowl, add ½ cup of cherry preserves

  13. To another bowl add the juice of 2 limes and zest of 2 limes

  14. Add lime yogurt to bowl with the limes and lime zest

  15. You should now have 3 separate bowls. Lime focused, cherry focused, and the base mixture. If brighter color desired, add 6 drops of green food coloring to lime and 6 drops of red food coloring to the cherry mixture.

  16. If not dividing into 3 flavors, add lime yogurt, juice of 4 limes, zest of 2 limes, ½ cherry preserves all to the cream cheese whipped cream mixture and mix until smooth

  17.  In a tart tin, take the thawed pie crust, peel off the pan and place into a tart tin. If you do not have a tart tin, do not worry, you can just make this into a large pie.

  18.  Bake the pie crust for 10-14 minutes until golden brown

  19. If layered, add one layer of the mixture, then for best layers place in the freezer for 1 hour or the fridge for 2, then add the second layer, and repeat for the third layer.

  20. If all one mixture, add entire mixture to pie crust and place in freezer for at least 3 hours or in the fridge overnight

Whippin’ it up!

Nutrition Information

Servings: 4 Tarts equaling 16 Servings (4 per tart)

Serving Size: 1/4 of a tart

Calories: 335 Cal per serving

Fat: 18g

Sodium: 197mg

Carbs: 40g

  • Fiber: <1g

  • Sugar: 26g

Protein: 3.9g

This recipe yields 4 tarts, each divided into 4 servings