Fruit tarts

Here is my next recipe that i have source throughout the internet and found it...quite simple to make and I have also modify abit using my creative...haha

Here is the recipe:

Crust:
1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
3/4 cup unsalted butter, softened and sliced

Filling:
1 (8 ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract

Topping:
Grape and peach (slices)

Glaze:
1 (6 ounce) can frozen limeade concentrate, thawed
1 tablespoon cornstarch
1 tablespoon fresh lime juice
1/4 cup granulated sugar

1.Preheat the oven to 350 degrees F.

2.For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. (well, i didn't have food processor at that time so mostly using my bare hands do to it. It was a hard time for me to train my arm power.)

This is the look how the dough is

3.With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. (due to some modification. I didn't use a 12-inch tart pan whereby i can to small cup cake tart mould to make small tart crust)

4.Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

this is how i modify the crust into small size

5.For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust.

Okay this is the filling...seems abit too milky?

6.Sliced the peach and grape and arrange on top in the center of the tart.

7.For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.

8.Keep the tart in the refrigerator. Remove about 15 minutes before serving. Best serve with a dollop of whipped cream.

Final product: The fruit tart...Nice isn't it?