Lemon Sorbet Tart

DIRECTIONS

• Preheat oven to 350°F.
• Spray a 9-inch springform pan with nonstick cooking spray.
• Using the food processor and metal blade, combine all crust ingredients.
• Process until well mixed.
• Press crumb mixture in bottom of prepared pan and bake for 10 to 12 minutes or until lightly browned.
• Cool 10 minutes.
• Remove the sorbet from freezer and allow to sit at room temperature while while the crust cools.
• Meanwhile, cream cheese in large bowl with electric mixer.
• With mixer running at low speed, gradually add half and half to cream cheese, beating until well blended.
• Add powdered sugar and blend well.
• Beat at high speed for 2 to 3 minutes or until foamy.
• Spoon sorbet into another bowl and add cream cheese mixture, lemon juice and food color; stir until blended.
• Pour into cooled crust; spreading evenly.
• Freeze at least 2-1/2 hours or until firm.
• Garnish each slice with fresh mint leaves and lemon slices, strawberries or raspberries.
• The cooking time includes the time required in freezer.