Star-Spangled Fruit Tart With Chocolate Chip Cookie Crust

8 servings
27 min

Celebrate the Red, White and Blueberry with a Star-Spangled Fruit Tart! Quick and easy to make using refrigerated chocolate chip cookie dough.

This star-spangled dessert is made in a tart pan which makes a pretty fluted edge and cutting and serving easy with the removal of the outer ring of the tart pan.

I used an 11-inch nonstick tart pan for this star-spangled fruit tart and a 16 oz. package of Pillsbury Ready to Bake Chocolate Chip Cookies, found in the refrigerator section at the grocery store.

Slice your cookie dough and press the cookies together so they cover the bottom of your pan. Bake according to package directions, around 10 – 15 minutes until golden brown.

Allow cookie crust to cool, then spread with a mixture of softened cream cheese and sugar. I scored a star shape in the cream cheese and outlined with blueberries.

Fill in the star with a combination of berries, I used raspberries and strawberries. Refrigerate until ready to serve. We prefer the flavors within 2 – 4 hours while the chocolate chip cookie crust is still firm.

Find 16+ Patriotic Recipes for your star-spangled celebration, HERE.

Star-Spangled Fruit Tart With Chocolate Chip Cookie Crust

Recipe details

  • 8  servings
  • Prep time: 15 Minutes Cook time: 12 Minutes Total time: 27 min
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Ingredients


  • 16 oz. package Pillsbury Ready to Bake Chocolate Chip Cookies
  • 12 oz. cream cheese softened, reduced fat or full fat
  • 1/3 cup of sugar or more to taste
  • Assorted fresh berries, rinsed and dried strawberries, blueberries, and/or raspberries

Instructions


Preheat oven to 350 degrees F.
Slice cookie dough and press the cookies together so they cover the bottom of tart pan. Bake according to package directions and your oven, around 10 – 15 minutes until golden brown. Allow to cool completely.
Mix softened cream cheese with sugar until combined. Spread on cooled cookie crust.
Score a star shape in the cream cheese and outline with blueberries. Fill in the star with a combination of berries, I used raspberries and strawberries.
Refrigerate until ready to serve.
When ready to serve remove outer ring or tart pan, slice and serve. Best enjoyed within 2 - 4 hours for firm cookie crust.

Tips

  • I used 2 pints of blueberries, 1 pint raspberries, and 16 oz. of strawberries.
  • Best enjoyed within 2 – 4 hours while the chocolate chip cookie crust is still firm.
Mary @ Home is Where the Boat Is
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