I have a wonderful son and daughter, love them both equally and differently at the same time as they are both very different individuals. Both of them cook, also very differently. My son is a hmm that might work, throw it in the pan kinda guy. My daughter is more of a follow a recipe kinda girl unless she is tired and then she more of a “it will be fine” kinda girl and she just does whatever her heart says. I wish she would do this more in life. This post is dedicated to her. She is taking on the world right now. New house that we are remodeling and is in constant upheaval, full time job and back in school. She is overstressed and over tired and feels guilty if she lets one thing go. I want her to know that (although I have a hard time taking my own advice) she can’t be everything to everybody, that is God’s job, he wants her to give some of it to him. I want her to remember that this too shall soon pass and her life will calm down and it will have been worth it all . I want both my “babies” to know we are a team and as a family we can get through all things just like we always have and we become stronger because of it, (and special thanks to the hubby who is always there taking care of us all and telling us to breathe, we should listen more often) All of you parents out there know where I am coming from and I am sure you worry sick like I do over your kids and I don’t think at any age or stage of life that ever passes. Just keep pressing on and breathe! So in honor of my daughter I am posting one of her favorite desserts. She loves the shortbread crust with its slight almond flavor. The filling is a cheese cake type and as the name says any fruit would be good on top of this. I hope you all enjoy it too!
|Any Fruit Cheesecake Tarts||
- 1/2 cup butter, softened
- 1/3 cup sugar
- 1 1/4 cups all-purpose flour
- 2 Tablespoons milk
- 1/2 teaspoon almond extract
- 1 cup heavy cream
- 1 box small cheesecake instant pudding
- 8 ounces cream cheese
- Fresh berries or pie filling of choice
- Combine butter and sugar until fluffy.
- Mix in flour, milk and extract on low. Scrape edges often until a ball forms.
- Press into a torte pan and bake @ 350 degrees for 15 minutes or until brown. Cool Completely
- Meanwhile combine cream, pudding and cream cheese until creamy.
- Pour into cooled crust. Refrigerate one hour. Top with fruit as desired
- Can dribble with caramel, chocolate, or jam for added effect.