You may also like
Categories:
graham cracker crust graham cracker crumbs unsalted butter Marshmallow-Cream Cheese Filling cream cheese marshmallow cream limes hulled strawberries blackberries lime marmalade water
Viewed: 44 - Published at: 7 years agoIngredients
- Graham Cracker Crust:
- 13/4 cups graham cracker crumbs (about 1 sleeve)
- 11/2 sticks (3/4 cup/170 grams) unsalted butter, melted
- Marshmallow-Cream Cheese Filling:
- 4 cups cream cheese, at room temperature
- 4 cups marshmallow cream, natural, homemade or vegan preferred
- Zest and juice of 2 limes
- 2 cups hulled strawberries, cut into 1/8- to 1/4-inch slices
- 2 cups blackberries
- Glaze:
- 1/2 cup lime marmalade
- 2 teaspoons water
Method
- Make the crust: Place the graham cracker crumbs into the bowl of a food processor, add the butter, and process for about 10 seconds, until smooth, but not paste. This can also be done easily by hand.
- Press the graham cracker mixture in the bottoms and up the sides of 8 (4-inch) mini-tart pans. Refrigerate while you make the filling.
- Make the filling: Spray a mixing bowl with nonstick vegetable oil spray, combine the marshmallow, cream cheese, lime juice, and zest. Blend with a wooden spoon until thoroughly incorporated. Transfer the filling into the chilled graham cracker crusts.
- Arrange the strawberries and blackberries in a decorative pattern on top of the filling.
- Melt the lime marmalade and water in the microwave (for about 10 seconds) or in a small saucepan set over medium heat, and pour through a fine-mesh sieve into a heatproof measuring cup with a spout. Gently pour the glaze over the fruit on the tart and let stand until set. The tarts can be refrigerated and served chilled or at room temperature and is best served the day it is made. The sooner, the better.
