I’m seriously considering going cold turkey from cable tv. Seriously. Or maybe just getting rid of Bravo, HGTV and the Food Network. It seems all I do these days is watch these crazy reality shows. When I’m not watching crazy people on tv, I’m fixated on Fixer Upper and cooking shows. Not that there’s anything wrong with Fixer Upper or cooking shows. But I’ve got to get out and enjoy the sun.
Although I hate being in direct sunlight unless I am at the beach. The other day I had to wait out in the sun for hours (ok more like 5 minutes) as I waited for someone to come unlock his office door for me and I thought I was going to faint. Add to this my car does not have air conditioning and this 100 degree weather is about to do me in.
But one thing that I do enjoy in this weather is my patio. Whether I am out there with friends and family or by myself reading a book, it just makes me happy. This Fourth of July my sister and her family will be here to celebrate my birthday with me. I’ve already been working on the menu for a little BBQ cookout when they get here and I always have to include dessert.
With the Fourth of July quickly coming up, I remembered these red and blue mason jar lids that I bought last year. And you know how much I love mason jar desserts. So I quickly whipped up this tart made with a Nilla Wafers and pecan crust that is easy to make and perfect for any outdoor (or indoor) gathering. I’m adding it to my BBQ menu.
Small Batch Fruit Tart
9 Nilla wafers
2 Tbsp chopped pecans
2 Tbsp melted butter
4 oz cream cheese, softened
1/4 c confectioners sugar
1 tsp vanilla extract
1/2 c low fat whipped cream
Preheat oven to 350 degrees. In a food processor, pulse Nilla wafers and pecans until finely crumbled. Drizzle in melted butter and mix together.
Prepare four mason jar lids by placing rubber part of lids face down in the metal rim. Place lids on baking sheet. Spray lids with a baking spray.
Evenly divide crust among the four lids and using a spoon, push down along the sides to form a crust. Place in the oven and bake for 8 minutes.
Prepare filling by placing cream cheese, confectioners sugar and vanilla in medium mixing bowl. Mix together using an electric mixer until combined and creamy, about 1-2 minutes. Fold in whipped cream until mixed together completely and creamy.
Let crusts cool in lids. Once cool, evenly divide filling among the four lids.
Hull strawberries and slice. Place strawberries and blueberries on top. Place in the refrigerator for 2 hours or overnight.