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We all have favorite desserts from childhood and
one of my favorites was this cream cheese tart made with a graham cracker crumb crust,
that was filled with a no bake cream cheese mixture, and then topped with a can of cherry pie filling.
Today, I still make this dessert although I now prefer using this Cran-Raspberry
Sauce instead of the much sweeter cherry pie filling.
This is an easy dessert to put together as it uses a graham cracker crumb
crust which is, by far, the simplest of all the pie crusts. If you
have problems with getting the right crust consistency, the test to see if
you have the right amount of crumbs to melted butter is, once you have
mixed the ingredients together, to squeeze some in your fist and if they
hold together, you have the perfect crust. To liven up the flavor of
the crust with a subtle ginger taste, I have added some crushed ginger
cookies along with the graham cracker crumbs. Once the crust is made
and left to chill in the refrigerator, the next step is to simply mix the
filling ingredients together. The filling is then poured into the
crust, covered, and left to chill in the refrigerator several hours or
even overnight.
While this tart is excellent as it is, it is even better with Cran-Raspberry
Sauce. It has a nice flavor and is made by cooking fresh cranberries and
either fresh or frozen raspberries with sugar, a little cornstarch
(as a thickener), and a little lemon or orange zest. I like to serve the sauce
separate, alongside the tart, so your guests can have as much, or as
little, as they like.
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