Fresh Fruit Dessert Tart

I usually am not all that interested in a dessert unless it’s full of chocolate.  I will crave a chocolate chip cookie or a piece of chocolate cake if I know it’s in the house, however I never really need a sugar cookie. This recipe is an exception to that chocolate-adoration rule. The fresh fruit piled on top of the thick lemon cream and cookie-like base makes this one dessert that demands for seconds. And why not go for seconds, it’s fresh fruit, right?!


  • Crisco or no-stick cooking spray
  • 1 can (14 oz.) non-fat sweetened condensed milk
  • ½ cup non-fat sour cream
  • ¼ cup lemon juice
  • 1 tsp vanilla extract
  • ½ cup butter, softened
  • ¼ cup firmly packed brown sugar
  • ½ cup whole-wheat flour
  • ½ cup all purpose flour
  • ¼ cup oats
  • ¼ cup ground or whole flax seeds
  • Assorted fresh (or canned) fruits such as: bananas, kiwis, strawberries, blueberries, pineapple, grapes, blackberries, raspberries, etc. (I used blueberries, kiwi, and strawberries)


  1. Preheat oven to 375 degrees and coat your quiche or tart pan with Crisco/ no-stick cooking spray
  2. Combine the sweetened condensed milk, sour cream, lemon juice, and vanilla in a medium sized bowl, mix together well, and refrigerate.
  3. In a separate larger bowl, beat together the butter and sugar until fluffy.
  4. Add the flour, oats, and flax seed to the butter/sugar mix. Thoroughly combine the ingredients, using your hands if necessary.
  5. Press the dough into a 10-inch pie/quiche pan allowing for some of the dough to create a higher crust around the edge.
  6. Bake dough for 12-14 minutes or until golden brown.
  7. Once the crust has cooled off, spoon the chilled filling into the crust and spread evenly. Arrange fruit on top of the filling
  8. Chill before serving.


I first made this dish as a dessert pizza, however in order to make it more transportable and to include more filling and fruit, I adapted the recipe and turned it into a tart. If you would prefer to make it into a pizza, simply form the crust on a pizza stone or baking sheet, forming a rim around the edge. Poke several holes in the crust and bake for the same amount of time.

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