tart
1 lb of Nature’s Partner® Grapes, washed and sliced in half (any color as long as seedless)
9" ready-to-bake pie crust
Powdered sugar, optional for dusting
lemon cream cheese filling
2 (8 oz) blocks full-fat cream cheese, softened to room temperature
½ cup granulated sugar
1 cup heavy whipping cream
1 cup store-bought lemon curd
Prep Time: 4 hr, 15 min
Cook Time: 30 min
Servings: 6–8
1 Preheat oven to 350° F.
2 Press prepared pie crust onto the bottom and all sides of a 9" pie pan. Use a pie weight to prevent the crust from puffing up during baking. Bake until golden, about 30 minutes. Let the crust cool completely.
3 While the crust is cooling, add the cream cheese and sugar to the bowl of a standard mixer. Using a paddle attachment, mix together on medium speed until smooth. Switch to a whisk attachment. While adding the heavy cream, whisk on high speed until the mixture is thick and stiff peaks form. Add in the lemon curd and whisk until smooth.
4 Spread the lemon cream evenly into the cooled crust and top with sliced grapes, arranging in a circular pattern. Chill the tart in the refrigerator for at least 4 hours. Dust with powdered sugar just before serving. Enjoy!
To learn more about Giumarra and Nature’s Partner®, visit www.giumarra.com
