Fruit tarts always look so fresh, inviting, and totally mouth watering.  Every time I spot one in the bakery section, my mouth begins to water.

I was checking out Barbara Rolek’s post, and guess what….?  She posted her recipe for this dessert, which inspired me to finally try making it myself.

I made some minor changes to the original recipe, to accommodate my personal taste.

If you prefer your fruit in a daiquiri, or a smoothie, check out these posts.

I did not have the special tart pan she was referring to, so I used my favorite pie pan, and it worked out fine for me.

I used my mixer to mix all the ingredients, but it also can be done in a food processor.

Crust Ingredients:

• 1/2 cup nuts, ground fine (I used almonds).
• 1/2 cup granulated sugar
• 1 1/2 cup all-purpose flour
• 1/2  cup butter, melted

Crust Directions:

1. In a large mixer bowl add nuts, sugar and flour.
2. Mix just enough to blend all together.
3. Add melted butter and mix for 1 minute, to incorporate the liquids with the dry mixture.  This will form wet crumbs.
4. Pack down this mixture into the bottom and sides of  your ungreased tart baking pan (or pie pan).
5. Place the pan on a baking sheet.
6. Bake in a preheated over at 350 degrees F, for 15-20 minutes.  I baked it for 20 minutes.  You need to watch carefully, to make sure the crust stays light in color, since the nuts in the mixture will tend to brown easily.

7.  Remove from the oven, leave it in the pan to cool completely.

8.  While the crust is cooling, prepare the filling, and get the fruits ready.

Filling Ingredients:

• 8 oz. cream cheese, softened
• 1/4 tsp. coconut extract
• 1 cup confectioner’s sugar
• 8 0z. whipped topping, thawed ( I used Kraft Cool Whip – shown above)

Directions for filling:

1. In a medium bowl, place the cream cheese, coconut extract, and powder (confectioner’s sugar), and mix for 30 seconds to incorporate all ingredients.
2. Fold in thawed whipped cream.
3. Keep refrigerated until ready to use.
4. Once the tart crust has cooled, fill it with filling.
5. Smooth the top with the back of a spoon.
6. Keep it refrigerated for 2 hours, to let it set.

Fruit Topping:

• You may use any fruits you like.  (I used 13 blackberries, 12 strawberries, 6 raspberries (from my garden), 12 green grapes, 1 kiwi, and a 2 clementine sections, for a splash of color).
• 4 Tbs. apricot preserves
• 1 tsp. water
• 2 tsp. clear gelatin powder (Knox).  These are my modifications to the original recipe, since I used similar coating for the strawberries on my Cheesecake recipe.

Directions for Fruit Topping:

1. Wash the fruit, and pat dry.
2. Cut the kiwi to slices, or your favorite shape.
3. Cut the strawberries in half, or use whole ones if you wish.
4. I played with my fruit design on a dinner plate, until I came up with a final version to use on the tart.  This also makes it easier to decorate the tart, since you know how many fruit pieces you will need.
5. Set the fruits aside.
6. Dissolve the gelatin in water, add to the preserves.
7. Place it in a small saucepan, and heat until melted.
8. Cool slightly, until just warm, and easy to handle.
9. Dip the fruits, one by one, into this mixture to coat, and arrange on the top of the tart filling.  You may also arrange the fruit on the tart, then brush on the glaze mixture, using a pastry brush (less messy).
10. Repeat the process until all your fruits are used up, and the design is complete.

Doesn’t this tart look almost “too pretty” to eat??

Oh, I can’t wait to have a slice!

Keep it refrigerated until ready to serve.

Let it stand at room temperature for 10 minutes before serving, for easier cutting.

Enjoy!

TIP: Fruits can be expensive, but you don’t really use that many.  I had plenty left over to use in my breakfast cereal,

making smoothies, adding to my yogurt, or just to have it as a healthy snack.  Also, if want to save money, you

may buy fruits in season, like blueberries and strawberries, rather than blackberries and raspberries, which are

always kind of expensive, in comparison to other fruits.

The crust is quite firm, so you need a good knife to slice through it.

I already informed you about the Fat Smash Diet, introduced you to the book, posted the food list, and hopefully convinced you to join me, so we can have fun together.

So today is the BIG day, our first day of Detox, and as with anything else in life, first is always the most challenging.  It will get easier with each passing day, believe me, because you are building up your confidence, self control, and most of all, you begin to feel better and eat healthier.

I will not bore you with this every day, but today I will share my daily menu with you,  and I am looking forward to hear about yours.

I printed out my lists of Recommended and “DO NOT” foods, and posted it on my refrigerator.  My food shopping was done on Saturday, and on Sunday I jotted down my basic plan for my daily eating routine and a quick first day menu.

Since my morning starts at 5:15 AM everyday, Monday through Friday, my eating time might differ from yours.

6 AM- Breakfast

• 1 cup of cooked oatmeal with skim milk (please check out my Tip, below)
• 1 cup of OJ
• 1 slice of Low Fat cheese
• Multiple Vitamin
• Water

9 AM – Snack

• 15 grapes
• 4 saltine crackers
• Water

12 noon – Lunch

• Tossed salad with 1 Tbs. of light dressing
• 1 cup of Brown  Rice with sauted onions in 1 tsp of Extra Virgin Olive Oil
• 1/4 tsp. salt, pepper to taste
• Yogurt – Low fat
• Fresh Fruit
• Herbal Tea, no sugar (I do not like sugar substitutes)
• Water

3 PM – Snack

• 6 baby carrots
• 6 Almonds
• Water

6 PM – Dinner

• 1 cup Brown Rice with  1 Tbs. Soy Sauce
• Steamed vegetables, with pepper
• 1 cup Low Fat Milk
• Water

8 PM – Snack

• 1 cup herbal tea
• 3 saltine crackers
• Water

As you can see, my meal plan include 3 meals per day, plus 3 snacks.  This is more food than I normally would consume on daily basis.  The portions are the right size, plus the snacks in between, plus all the water I wish to drink, really is more than enough to keep me satisfied, and I never feel overly hungry.

It is very important to stick to the recommended and excluded foods in each session, watch your portions, and exercise at least 45 – 60 minutes per day.  I take a 10 minutes walk after eating lunch, then walk again for at least 30 minutes after dinner, and climb the stairs 3-4 times after my last snack for the day.  Since I try to go to bed by10 PM, sleep is also very important to  good health, I still have enough time to settle down and relax my body after the “stair master” workout.

I alter my weekend schedule just a bit, since my day starts with breakfast around 8 AM, so I move my first snack to 10 AM, then follow the rest of the schedule as is.  I also take my long walk after lunch, rather than in the evening, and I think of house cleaning, or gardening, as an additional exercise.  It is… don’t you agree?

I am very diligent about following my eating schedule, as this is very important for the system to get used to, and help the metabolism.

For menu variation, I may use two poached or cooked eggs, but I only eat the whites, or just have a smoothie (click here for a recipe – but  do not add whey during the detox program), which I would split between breakfast and snack.  I also love veggie burgers, and use them for lunch or dinner, plus Brown Rice, which I never used until I started this program, and now prefer it over the white rice.

Here is my own testimony about the results of the Detox Phase.

Two years ago I tried this program for the first time, and after completing the 9 days of Detox, I started the Phase Two, at which time someone at work had a birthday and shared a chocolate chip cookie withe me, which I thought was OK to have one cookie.  Well, I thought it was OK, but my system did not care for it, and I experienced a very uncomfortable feeling in my stomach.  It felt as if I ate several of them, and over indulged. My body’s reaction really surprised me, but and at the same time it felt great knowing that my system was cleansed, and reacted so suddenly to the sugar and the fat in that one cookie.  This is why I am trying this program again, after slacking off for about a year.

My next post, regarding this diet, will publish on the 9th day from today, and I will provide you with the food list for the Second Phase.  Until then, enjoy your healthy lifestyle!!

Tip: If you plan to cook your Oatmeal in a microwave, you need to keep an eye on it, so it does not over boil and really mess up you microwave (Ive been there and done that…not pretty).

Here is how I do it:

1. Heat up 1/2 cup of water in a bowl,  for 1 minute.
2. Add  quick oats (I like it thick, so I use about 5 tsp).
3. Mix it in well.
4. Microwave again for 30 seconds.
5. Mix it up.
6. Microwave for additional 30 seconds, and this time keep an eye on it, because you might have to stop it sooner to prevent any overflow.
7. Remove (be careful, as the bowl might be hot).
8. Add some low fat milk (1/2 cup).
9. Mix it in.
10. Add some fresh fruits.
11. Enjoy.
12. Make sure you only consume 1 cup of it.
13. Any left over,  I use it in a smoothie for my mid-morning snack).

Did you also notice that I have WATER listed in every meal/snack selection?

You want to drink as much water as you can, since it will not only keep you feeling full, if needed, but also help you flush out the toxins from your body much faster.  I try to drink 64 oz of water per day.

If you really have to have the “Java Jolt” in the morning, rather than a more mild smoothie start, here is a quick and simple smoothie recipe to get your going.

Ingredients:

• 1 Tbs. instant espresso (regular or decaf)
• 1 cup fat free yogurt (organic is my preference)
• ½  cup skim milk
• 3 Tbs. of sugar, or sugar substitute (optional)
• 4 ice cubes

Directions:

Place all ingredients in a blender and blend, or frappe, into a smoothie.