Good morning! Today is our first day of Summer vacation! It was glorious to sleep until 9am and I love that the kids were content to play quietly in Mr.B's room, until Mommy woke up. We did wake to rain, so that puts a damper on our strawberry picking. We did go this past Sunday, but I wanted to get a few more baskets, just to snack on. On Sunday we came home with 8- 4L baskets and I froze 2, made jam with 4 and kept 2 for baking and snacking. Yesterday was the first day in a long time that I didn't have to help at school, so I took the opportunity to make some muffins and this gorgeous tart, which I found in an Foodland Ontario recipe pamphlet.
The ingredients in the crust, must be why it is called a Hawaiian tart. A mixture of Nilla wafers, macadamia nuts and sweetened coconut, give this tart a really great tropical flavour. I love how the cream cheese became so fluffy and light, with the addition of the lime juice. Served with a fresh berry sauce, this tart is phenomenal. Mr.B inhaled his serving, so you know that it's a pretty yummy dessert. Perfect for Canada Day, this red and white tart, could easily be altered for the Fourth of July, by adding some blueberries on top.
Hawaiian Strawberry Tart
adapted from Foodland Ontario
1 1/2 C vanilla wafer crumbs
1/4 C flaked sweetened coconut
1/4 C toasted macadamia nuts, finely chopped
1/3 C unsalted butter
3 pkgs (8oz) light brick cream cheese, softened
1 C powdered sugar
1/4 C fresh lime juice (about 2)
1 tsp each grated lime zest and vanilla
Crushed Berry Sauce:
2 1/2 C strawberries, quartered
2 tsp sugar
1/2 tsp vanilla
12 strawberries, halved
2 Tbs toasted chopped macadamia nuts
In a bowl, combine the wafer crumbs, coconut and macadamia nuts; stir in butter until evenly moistened. Press onto bottom and up sides of a 9-inch tart pan with removable bottom. Bake in 350 degree oven for 8 to 10 minutes or until golden brown around the edges. Let cool completely.
Filling: In a bowl with an electric mixer, beat the cream cheese until light and fluffy. Gradually beat in sugar until well combined. Add in lime juice, lime rind and vanilla; mix until smooth and pour over crust. Refrigerate for 2hrs or until set and thoroughly chilled.
Crushed Berry Sauce: In a bowl, combine strawberries with sugar and vanilla; let stand for 15 minutes. Lightly crush with a fork.
Garnish: Arrange strawberries on tart and sprinkle with macadamia nuts.
To serve, cut into wedges and spoon sauce over top.
Tip: To quickly cool crust, place in freezer for about 15 minutes.
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