Preparar tarta fresca de frutas

Esta suculenta tarta está hecha de fruta de verdad, queso crema y yogur. Se puede usar compota de manzana o mermelada de frutas en lugar del albaricoque o durazno para untar.

Ingredients

Crust

• 3 cups (400 g) cooked rice, equivalent to about 1 cup (125 g) uncooked rice
• ¼ cup (50 g) sugar
• 1 egg, beaten

Filling

• 8-ounce (230 g) package light cream cheese, softened
• ¼ cup (60 g) plain non-fat yogurt
• ¼ cup (30 g) powdered sugar
• 1 teaspoon vanilla extract

Topping

• ⅓ cup (90 g) low-sugar apricot or peach spread
• 2 to 3 cups (300-450 g) fresh fruit (sliced strawberries, raspberries, blueberries, sliced kiwi fruit, grape halves)

Steps

Making Crust

1. Combine rice, sugar, and egg in a medium bowl. Press into a 12-inch (30 cm) pizza pan or 10-inch (25 cm) pie pan.
2. Bake at 350° F (180° C) for 10 minutes and cool.

Making Filling

1. Beat cream cheese and yogurt in a medium bowl until light and fluffy.
2. Add powdered sugar and vanilla; beat until well blended. Spread over crust.

Making Topping

1. Heat apricot spread and water in small saucepan over medium heat. Strain and cool.
2. Brush half of the glaze over filling. Arrange fruit attractively over crust, starting at outer edge.
3. Brush remaining glaze evenly over fruit. Cover and chill 2-6 hours before serving.