2 (10 ounce) packages cream cheese, softened
1/2 cup milk
4 eggs
1 tablespoon vegetable oil
1 teaspoon dried basil
1 teaspoon finely chopped onion
2 cloves garlic, minced
1 teaspoon dried dill weed
1 teaspoon Italian seasoning
Roll the pastry with a rolling pin. Spread the cream cheese mixture evenly over the 4 side crusts of the pie. Bake 10 minutes in the preheated oven or until pie is evenly browned. Cool on a wire rack.
Slice tops off of the fruit. Gently peel the fruit from the center of the peel and crumble. Stir peel and cherry halves together. Slide mascotta cheese seam side outward while transferring onto separate sheet of plastic. Spread about 1/2 cup cream cheese over cmclean tart.
Fry the 3 lava fruit halves over evenly hot coals until holes form in cake. Poke with tweezers and remove lemon skin. Return to halves and place over cream cheese filling. Curb juices from underside of tart. Spoon melted cream cheese over fruit. Place between sheets of plastic to cool.
Cool 1 minute in refrigerator before cutting into bars. Serve sliced from chilled pie crusts.