Kiwi Blueberry Cream Cheese Tart

Serves 8


5 fresh kiwis peeled and sliced thinly.
Blend with a little lemon juice to keep
¾ pint of fresh blueberries
2 T port wine
Dash of cinnamon
2 t sugar
1 Eagle Brand® Cream Cheese filling*
1 pie crust cooked in tart pan (use a
packaged crust or make your own.)
Sprig of mint to garnish


  • In two bowls, mix the kiwi with the lemon juice and another one with the blueberries, port, sugar and cinnamon. Can sit for up to 4 hours until plating. Keep them separate until serving.
  • Make the pie crust and fit into a buttered tart pan. Cook in a 425 degree F oven for about 10 minutes until browned. Cool.
  • Prepare the Eagle Brand® Cream Cheese mixture. Spread in the cooled tart crust and refrigerate before serving.
  • To plate, take a slice of the cream cheese filled tart, and top gently with combination of kiwi and blueberry. Don’t mix them or you’ll get blue kiwis.
  • *1 (8 oz.) package cream cheese, softened
    1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
    1/3 cup lemon juice
    1 teaspoon vanilla extract
  • BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla.Let refrigerate in the pie crust until firm. About 3-4 hours.

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