EASY FRUIT TART RECIPE
This easy Fruit Tart Recipe is no bake and made with a graham cracker crust and no bake cheesecake filling!
Provided by Dorothy Kern
Categories Dessert
Time 1h45m
Number Of Ingredients 11
Steps:
- Make the crust: stir together the graham cracker crumbs with the melted butter and sugar. I like stirring with a fork so it's nice and sandy. Pour mixture into a 10-inch tart pan with removable bottom. Press into the bottom and up the sides, chill until ready to fill.
- Make the filing: add heavy whipping cream to a large bowl and beat with a hand or a stand mixer until stiff peaks form. Refrigerate while making filling.
- Add cream cheese, sugar and vanilla to another large bowl. Mix using a hand or a stand mixer until smooth and creamy.
- Add whipped cream to the cream cheese mixture and use a spatula to fold it in. This will take a while, fold it gently being careful not to break the whipped cream. Do not stir or beat, fold it carefully.
- Press filling into prepared crust. Chill while preparing fruit. Don't top with fruit until within a few hours of serving.
- Slice fruit and arrange on top of cheesecake. Add the jam to a small bowl and microwave until smooth, about 30 seconds, then stir in the lime juice or water. Use a pastry brush to brush the glaze over the fruit to make it shiny.
- Serve chilled within one day. You can make the cheesecake up to 24 hours ahead, just don't top it until the day of serving.
Nutrition Facts : ServingSize 1 serving, Calories 307 kcal, Carbohydrate 23 g, Protein 3 g, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 70 mg, Sodium 233 mg, Fiber 1 g, Sugar 15 g
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
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!
SIMPLE NO BAKE FRUIT TART
Insanely delicious & easy this Simple No-Bake Fruit Tart is made with an almond graham cracker crust, cream cheese filling, then topped with fresh fruit.
Provided by Sandra
Categories Dessert
Time 30m
Number Of Ingredients 10
Steps:
- Add all crust ingredients in a food processor and pulse until well combined.
- Press firmly into an 11-inch tart pan or 9x13 pan.
- If you want to leave this as a no-bake crust, set in fridge for 1 hour. If you would like to bake it, preheat oven to 350° and bake for 8-10 minutes or until lightly browned.
- Using a mixer or electric beater, mix together the cream cheese and powdered sugar until light and fluffy.
- Stir in Cool Whip and almond extract until well combined. Spread evenly over prepared crust and top with fresh fruit.
- Let it set in the fridge for at least an hour. Cut into slices and serve.
Nutrition Facts : Calories 292 kcal, Carbohydrate 37 g, Protein 4 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 33 mg, Sodium 239 mg, Fiber 4 g, Sugar 23 g, ServingSize 1 serving
NO BAKE FRUIT TART
This delicious No Bake Fruit Tart is all dressed up in red, white and blue and perfect for any celebration. Graham cracker crust, creamy cheesecake-like center with a hint of lemon all topped in red strawberries and raspberries as well as blueberries and blackberries. The presentation is gorgeous and this dessert recipe is always a winner!
Provided by Michaela Kenkel
Number Of Ingredients 16
Steps:
- To prepare the Graham Cracker Crust: Mix the graham cracker crumbs together with the butter and the sugar until they are moist. Press into the bottom and up the sides of a tart pan. Place in the fridge for at least one hour.
- To prepare the filling: In your stand mixer with the whisk attachment beat whipped cream and vanilla until stiff peaks form. Set aside.
- With your mixer and the paddle attachment, cream together cream cheese, powdered sugar, lemon zest and lemon juice until smooth.
- Gently fold in whipped cream into cream cheese mixture, taking care not to mix it too much and "deflate" the whipped cream.
- To assemble the tart: Spread the filling into the graham cracker crust. Top with fresh berries. Chill for an hour before slicing and serving.
Nutrition Facts : Calories 386 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 68 milligrams cholesterol, Fat 26 grams fat, Fiber 5 grams fiber, Protein 4 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 236 milligrams sodium, Sugar 22 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
NO-BAKE FRUIT TARTS
Time 20m
Yield 7
Number Of Ingredients 11
Steps:
- Combine the oats, cashews, dates, almond butter, maple syrup, vanilla and salt in a food processor. Pulse until ingredients are combined, and a ball of dough forms.
- Take ~1/4 to ⅓ cup of the dough and form into a ball. Press into a muffin pan and use your fingers to create mini cups. Repeat with remaining dough, and place in the fridge to set. I used a silicone muffin pan, which made removal really easy.
- In a medium bowl, combine the cream from the coconut milk can (open the can on the opposite end and drain the coconut water off first) with the maple syrup and lemon juice. Using a whisk or electric mixer, whip until fluffy.
- Remove your mini crusts from the muffin pan and fill with coconut cream mixture, then top with fruit of choice. Serve immediately.
NO-BAKE COCONUT FRUIT TARTS
These individual no-bake tarts make a gorgeous Valentine's Day dessert. They'll slay your sweet tooth, plus they're vegan and gluten-free!
Provided by So Delicious® Dairy Free
Categories Trusted Brands: Recipes and Tips So Delicious® Dairy Free
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Chop almonds in a food processor and add medjool dates. Blend until smooth.
- Reserve about 1/8 cup of date mixture and set aside.
- Prepare two individual-sized tart pans with oil or line with parchment. Divide the date mixture among the two pans and press along the bottom and sides.
- In a mixing bowl, whip the culinary Coconutmilk with a hand mixer for a minute or so before adding the reserved date mixture and about 5 berries. Stir to combine.
- Spoon the coconut mixture into the tart crusts and pop in the freezer for at least 2 hours.
- Remove the frozen tarts from the pans. Garnish with raspberries and sliced strawberries.
Nutrition Facts : Calories 182.6 calories, Carbohydrate 19.2 g, Fat 12.4 g, Fiber 5.6 g, Protein 2.5 g, SaturatedFat 8.1 g, Sodium 7.1 mg, Sugar 12 g
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