Delicious Cranberry Dessert tart with a creamy touch of gorgonzola cheese.
1 refrigerated pie crust
8 oz. package softened cream cheese
1/2 cup Litehouse® Gorgonzola Cheese
2 Tbsp. milk
1 large egg, beaten
1 cup chopped Frozen Cranberries
2 Tbsp. Litehouse® Instantly Fresh Spring Onion
2 Tbsp. chopped pecans
Heat oven to 450°F. Prepare pie crust as directed on package. Trim excess pie crust even with top of pan. Bake 8-10 minutes or until lightly brown. Cool 5 minutes. Reduce oven temperature to 375°F. Combine cream cheese and Litehouse® Gorgonzola cheese in a medium mixing bowl and beat with electric mixer on medium speed until thuroughly blended. Beat in milk and egg until well mixed. Gently stir in cranberries and Litehouse® Spring Onion. Spread mixture onto pie crust; sprinkle with pecans. Bake for 20 minutes or until filling is set. Let cool. Cut into wedges.