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!
NO-BAKE MILKY WAY TARTS
Is your favorite candy bar a Milky Way? Then this is a must! A little bit of work but well worth it ; ) Chill time is included in prep time
Provided by RecipeNut
Categories Dessert
Time 5h20m
Yield 6 tarts
Number Of Ingredients 9
Steps:
- Place crusts on a rimmed tray.
- Midnight Layer: Put ingredients in a small heavy saucepan over low heat.
- Stir with a whisk until candy bars, chips and butter melt and mixture is smooth.
- Pour into crusts, cover and refrigerate 1 hour or until firm, or up to 2 days.
- Put regular Milky Way bar and 1 1/2 tablespoons cream in a small heavy saucepan over low heat.
- Stir with a whisk until candy melts and mixture is smooth.
- Refrigerate 15 minutes to cool.
- Put remaining 1 cup cream in a large bowl.
- Beat with mixer on high speed until stiff peaks form when beaters are lifted.
- Pour cooled mixture from saucepan over whipped cream; fold in until blended.
- Spoon into decorating bag; pipe in a spiral on Midnight layer.
- Serve immediately or refrigerate up to 4 hours.
- Just before serving: Garnish with cut-up Kit-Kat pieces.
Nutrition Facts : Calories 422.2, Fat 30.9, SaturatedFat 16.6, Cholesterol 75.1, Sodium 203.9, Carbohydrate 37, Fiber 1.1, Sugar 27.1, Protein 3.3
6-INGREDIENT NO-BAKE CARAMEL TARTS RECIPE BY TASTY
Here's what you need: chocolate cream cookies, butter, sugar, water, heavy cream, vanilla, sea salt, dark chocolate, heavy cream
Provided by Hitomi Aihara
Categories Desserts
Yield 20 servings
Number Of Ingredients 9
Steps:
- Place cookies into plastic bag and smash until fine crumbles form, or use a food processor and make it as fine as possible.
- In a large bowl, combine cookie crumbs and melted butter and mix until it clusters.
- In a cupcake tin, put a spoonful of the crumb mixture and form into crusts.
- Freeze for 2 hours.
- In a medium saucepan, heat sugar and water until amber brown. Do not stir!
- Take off the heat and pour in the heavy cream and vanilla, stirring until caramel forms. Caution: adding the cream will cause sugar to boil, so carefully mix.
- Quickly pour caramel into the cookie crust and let it sit until caramel is firm. Approximately 5 minutes.
- Heat up the heavy cream and add the dark chocolate. Let the chocolate sit for a minute and stir until smooth.
- Pour a spoonful of chocolate over the caramel and then refrigerate for an hour or until the chocolate is firm.
- Sprinkle the tarts with some sea salt to balance sweetness if desired.
- Enjoy!
Nutrition Facts : Calories 151 calories, Carbohydrate 14 grams, Fat 11 grams, Fiber 0 grams, Protein 1 gram, Sugar 12 grams
MILKY WAY TART
This is such a yummy dessert. I got this recipe from my mother-in-law and I believe that she got it from epicurious.com. It is a bit time consuming but well worth it. Cook time includes chill time.
Provided by DoubleAs Mom
Categories Tarts
Time 6h20m
Yield 6 tartlets, 6 serving(s)
Number Of Ingredients 15
Steps:
- Make crust:.
- Whisk flour and cocoa in medium bowl.
- Beat butter and powdered sugar in another medium bowl until well blended. Beat in yolk. Add flour mixture in 2 additions, beating just until blended. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 2 hours.
- Divide dough into 6 equal pieces. Press each onto bottom and up sides of 4 1/2-inch-diameter tartlet pan with removable bottom. Refrigerate crusts 1 hour or freeze 30 minutes. (This can be made as one big tart in a regular sized circle or rectangular tart pan)
- Preheat oven to 375°F Bake cold crusts until set and dry-looking, about 12 minutes, pressing with back of spoon if bubbles form. Cool crusts in pans. DO AHEAD: Can be made 1 day ahead. Cover; store at room temperature.
- Make filling:.
- Place milk chocolate in medium bowl.
- Bring 1 1/2 cups cream to simmer in small saucepan. Pour hot cream over chocolate; let stand 1 minute, then whisk until melted and smooth.
- Cover with plastic wrap and refrigerate until cold, at least 4 hours or overnight.
- Combine remaining 1/2 cup cream and butter in small saucepan and stir over medium heat until butter melts; remove from heat.
- Combine sugar and 3 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until color is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes.
- Immediately add hot cream-butter mixture (mixture will bubble vigorously). Remove from heat and stir until any caramel bits dissolve. Transfer caramel to small bowl and chill until slightly firm (semi-soft), stirring often, about 40 minutes.
- Spoon caramel into center of baked crusts (about 2 generous tablespoons for each crust). Set aside.
- Using electric mixer, beat chilled milk chocolate-cream mixture until peaks form; spoon atop caramel in crusts, dividing equally (about 1/2 cup for each crust) and spreading evenly. Chill at least 2 hours.
- DO AHEAD: Can be made 8 hours ahead. Cover and keep refrigerated.
- Remove tartlets from pans. Lightly sift cocoa powder over tartlets and serve.
Nutrition Facts : Calories 776.2, Fat 58.5, SaturatedFat 35.7, Cholesterol 208.5, Sodium 48.8, Carbohydrate 60.8, Fiber 1.9, Sugar 42, Protein 5.9
MILKY WAY TART
A chocolate-infused whipped cream tops a caramel-filled chocolate crust in this elegant-but still single serve-dessert, reminiscent of the classic candy.
Provided by Maury Rubin
Categories Milk/Cream Mixer Chocolate Dessert Bake Kid-Friendly Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 6 servings
Number Of Ingredients 13
Steps:
- Make crust
- Whisk flour and cocoa in medium bowl. Beat butter and powdered sugar in another medium bowl until well blended. Beat in yolk. Add flour mixture in 2 additions, beating just until blended. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 2 hours.
- Divide dough into 6 equal pieces. Press each onto bottom and up sides of 4 1/2-inch-diameter tartlet pan with removable bottom. Refrigerate crusts 1 hour or freeze 30 minutes.
- Preheat oven to 375°F. Bake cold crusts until set and dry-looking, about 12 minutes, pressing with back of spoon if bubbles form. Cool crusts in pans. DO AHEAD: Can be made 1 day ahead. Cover; store at room temperature.
- Make filling:
- Place milk chocolate in medium bowl. Bring 1 1/2 cups cream to simmer in small saucepan. Pour hot cream over chocolate; let stand 1 minute, then whisk until melted and smooth. Cover with plastic wrap and refrigerate until cold, at least 4 hours or overnight.
- Combine remaining 1/2 cup cream and butter in small saucepan and stir over medium heat until butter melts; remove from heat. Combine sugar and 3 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until color is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Immediately add hot cream-butter mixture (mixture will bubble vigorously). Remove from heat and stir until any caramel bits dissolve. Transfer caramel to small bowl and chill until slightly firm (semi-soft), stirring often, about 40 minutes.
- Spoon caramel into center of baked crusts (about 2 generous tablespoons for each crust). Set aside.
- Using electric mixer, beat chilled milk chocolate-cream mixture until peaks form; spoon atop caramel in crusts, dividing equally (about 1/2 cup for each crust) and spreading evenly. Chill at least 2 hours. DO AHEAD: Can be made 8 hours ahead. Cover and keep refrigerated.
- Remove tartlets from pans. Lightly sift cocoa powder over tartlets and serve.
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