Simple No Bake Fruit Tart Recipes

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NO-BAKE FRUIT TART

This tart is special because it uses a variety of fruit! In fact, I think the tart is even better and more special that way! So of course, this got me to thinking about life. And diversity. And how we, as a people, are truly better together. We are more interesting. We get more flavors and textures and colors. We can live in harmony and are more interesting and better because of the red cherry that's adjacent to the fuchsia raspberry. We are better together. And about this tart... it couldn't be easier to make. A store-bought crust works really well, here! (If you want to bake a homemade crust, I'm sharing my recipe for that below, too). Then the filling is basically a no-bake cheesecake. You don't even have to wait for it to "set" in the fridge. You just really have to beat the cream cheese and whipping cream real good until you get to super stiff peaks.

Provided by Vallery Lomas

Categories     dessert

Time 2h15m

Yield One 9-inch tart

Number Of Ingredients 7



No-Bake Fruit Tart image

Steps:

  • Place the cream cheese, cream, confectioners' sugar and vanilla in a large bowl. Use an electric mixer to beat until very stiff peaks form and the filling smooths out (initially, it may be a little lumpy from the cold cream cheese, but if you keep beating, it will smooth out). You want the filling to really thicken up. (If your cream cheese was at room temperature, it won't get thick and that's fine -- it will set beautifully while in the refrigerator.)
  • Spread the filling evenly into your crust. Slice the larger fruit and halve some of the cherries and strawberries to expose the insides. Arrange on top of the tart.
  • Microwave the jelly or jam, if using, in a small microwave-safe bowl just until it becomes more liquid. Brush it all over the top of the fruit. (This will help "preserve" the tart while it's in the fridge.)
  • Refrigerate until ready to serve! It will be fine in the fridge for up to two days. Serve cold!

One 8-ounce package cream cheese, chilled
3/4 cup heavy whipping cream, chilled
1/2 cup confectioners' sugar
1 teaspoon vanilla extract (optional)
One 9-inch prepared graham cracker crust or see Cook's Note
Assorted fresh fruit, pitted, if necessary (I used cherries, strawberries, blueberries, raspberries, 1/2 peach, 1 nectarine and 1/2 kiwi)
1/4 cup jelly or jam, any flavor (for brushing over the fruit to make it shine; optional)

NO-BAKE MIXED BERRY TART

Take advantage of the confluence of berry season with light-and-healthy no-bake-dessert season. This easy, pretty tart is versatile enough to go to a weeknight potluck or a weekend dinner party.

Provided by Jackie Alpers

Categories     dessert

Time 9h30m

Yield 8 to 10 servings

Number Of Ingredients 15



No-Bake Mixed Berry Tart image

Steps:

  • For the dark chocolate graham cracker crust: Break the chocolate into pieces and place in the bowl of a food processor along with the graham cracker crumbs. Blend together until combined. Cut the stick of butter into several pieces and add to the food processor. Blend again until the mixture starts to clump together and has the consistency of wet sand.
  • Dump the crumb mixture into a 10-inch round deep tart pan with 2-inch sides and a removable bottom. Press the crumbs into the bottom and towards the sides of the pan using the bottom of a glass. Then press down from the top with your thumb along the lip of the crust and press against the wall of the crust to create a scalloped edge. Gently scrape away the inside of the tart walls with a spoon while still pressing down from the top so that the crust is consistently 1/2-inch to 2/3-inch thick all the way around. Press and smooth the crumbs across the bottom of the pan. Refrigerate the crust for about 1 hour.
  • For the strawberry smoothie mousse filling: Sprinkle the gelatin over the coconut milk in a medium microwave-safe bowl and let sit 1 minute. Microwave on high for 40 seconds, then stir until the gelatin is completely dissolved.
  • Pulse the strawberries, 1 tablespoon sugar and the coconut gelatin mixture in a food processor or blender until the berries are pureed. Add the cream cheese, Greek yogurt and vanilla extract and continue blending until smooth. Taste and add another tablespoon of sugar if desired, then scrape down the sides and blend again. Pour into the prepared crust and refrigerate for 2 hours.
  • For the decorative topping: Gently push the strawberries decoratively into the semi-gelled filling, then press in the blueberries, blackberries and raspberries to make a pretty pattern. Sprinkle the hazelnuts over the surface. Refrigerate until set, 4 to 6 more hours or overnight.
  • To unmold the pie, carefully press up from the bottom of the tart pan, then slice with a sharp knife (the crust will be very firm) and serve.

Nutrition Facts : Calories 360, Fat 22 grams, SaturatedFat 12 grams, Cholesterol 35 milligrams, Sodium 220 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 9 grams, Sugar 17 grams

5.25 ounces dark chocolate, at least 78 percent cacao
2 cups graham cracker crumbs, preferably organic
1/2 cup (1 stick) salted butter, preferably grass-fed, at room temperature
1 envelope (2 1/2 teaspoons) unflavored gelatin
1 cup light coconut milk
3 1/2 cups (about 18 ounces) strawberries, preferably organic, stems removed
1 to 2 tablespoons sugar
One 8-ounce package light cream cheese, softened
1 1/2 cups nonfat plain Greek yogurt
1 teaspoon pure vanilla extract
2 to 4 halved strawberries, preferably organic, with greens intact
1/4 cup blueberries
1/4 cup blackberries
1/4 cup raspberries
1 tablespoon chopped hazelnuts

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