Cookie Fruit Pizza

Our Memorial Day and 4th of July would not be complete without this star-studded dessert. Enjoy it now while social distancing and get ready to take it to your next barbecue, picnic or gathering. This will quickly become a favorite this summer! I like to make this crowd pleaser with fresh picked berries (blueberries, strawberries, raspberries, etc.). Or if you are in a hurry and need something quick to take to that next outing substitute pre-made sugar cookie dough for the crust. This will satisfy that sugar tooth while eating healthy fruit!

NOTE: This recipe makes 2 - 10" tarts

2 - 10" tart pans

mixer

mixing bowls

measuring cups and spoons

zester

collander

paring knife

For the Cookie Crust:

1 cup (2 sticks) unsalted butter, room temperature

1 cup sugar

1 1/2 teaspoons vanilla extract

4 large egg yolks

2 3/4 cups all-purpose flour

1/8 teaspoon salt

Cream Cheese Icing:

1 package (8 ounces) cream cheese, softened

3/4 cup powdered sugar

2 teaspoons grated lemon peel

Toppings:

2 cups fresh strawberries

1 1/2 cups fresh blueberries

Preheat oven to 350 degrees F. Spray 2 - 10" tart pans with non-stick baking spray.

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 3 to 4 minutes.

Add vanilla and egg yolks, one at a time, beating well after each addition.

Add flour and salt; beat until just coming together but still crumbly.

Divide dough in half and place half in each of two tart pans. Spread dough evenly in each tart pan. Use fingers to spread up sides evenly around both tart pans.

Place both tart pans in oven and bake for 15-20 minutes or until golden brown. Cool for 20 minutes before frosting.

In medium bowl, beat cream cheese, powdered sugar and lemon peel until fluffy.

Spread over baked crusts.

Using a colander gently rinse berries. Using a paring knife cut off strawberries stem (if using) and cut to bite size pieces.

Place berries on top of icing. Be creative and use any pattern you want. Enjoy!