No-Bake Fresh Fruit Tart
This easy fruit tart has a simple no-bake biscuit crust, a whipped cream cheese filling and is topped with fresh glazed fruit The perfect summer dessert!
Equipment
- 25cm flan dish (also referred to as a tart/quiche/pastry dish)
- Food processor (or you could use a sandwich bag and rolling pin)
- Hand or stand mixer
- Whisk
- Spatula
- Small saucepan
- Pastry brush
Ingredients
No-Bake Biscuit Crust
- 300 g digestive biscuits US equivalent = Graham crackers
- 160 g melted butter
- 40 g light brown sugar/light muscovado sugar if using light muscovado sugar, sift to remove lumps
Whipped Cream Cheese Filling
- 220 ml double cream cold
- 170 g full fat cream cheese room temperature
- 40 g icing sugar sifted
- 1 tsp vanilla extract
Fruit Glaze
- 2 tbsp jam any jam is fine as long as it's not too dark in colour. Apricot is good, though I used strawberry jam on the pictured fruit tart
- 2 tsp water
Fresh fruit *
- 220 g fresh strawberries sliced
- 20 g fresh blueberries whole
- 2 kiwis sliced
Instructions
No-Bake Biscuit Crust
- Pulse the digestive biscuits/Graham crackers in a food processor. If you don't have a food processor, place the biscuits/crackers in a large ziplock/sandwich bag and crush them with the end of a rolling pin. Use either method until you have fine crumbs.
- Melt the butter in the microwave in 20 second increments.
- Whisk the biscuit crumbs and light brown sugar together in a medium bowl.
- Add the butter to this mixture and stir with a spatula until well combined.
- Pour this mixture into your 25cm flan dish and press down really firmly to pack the crumbs as tightly as possible. This will create a strong biscuit crust. I use a flexible rubber spatula to press down on the mixture to make sure it's tightly packed.
- Place your flan dish in the fridge to chill while you make the whipped cream cheese filling.
Whipped Cream Cheese Filling
- Pour the double cream, cream cheese, icing sugar and vanilla extract into the bowl of your stand mixer fitted with a paddle attachment, or a medium bowl if using a hand whisk. Beat this mixture on a medium-high speed for around 1 minute until smooth and thickened.
- Using a spatula or pallet knife, spread the filling on top of the chilled biscuit crust. Place back in the fridge to chill while you prepare the fruit glaze.
Fruit Glaze
- Place the jam and water in a small saucepan. Place on the hob and heat on a medium heat for just a few minutes, stirring often with a spatula until you have a smooth watery glaze.
- Remove from the heat and sieve the glaze into a small bowl to remove any seeds or lumps. Leave aside to cool slightly while you prepare your fresh fruit.
Fresh Fruit
- Depending on what fruit you've chosen for your tart topping, chop into the desired shapes or leave whole if you prefer.
- Remove the flan dish from the fridge and decorate the tart however you wish with your fresh fruit.
- FInally, use a pastry brush to gently brush your fruit topping with your fruit glaze. This will give a beautiful shine to your fruit and help to preserve the fruit a little longer.
- Place back in the fridge for at least 4 hours to allow your crust and filling to firm up a little, allowing it to slice better. Ideally let it chill for around 12 hours or overnight to ensure it sets well. However, if you don't mind a crumbly crust and a softer cream filling, you could serve it immediately without chilling.
- Keep the tart in the fridge in between servings to keep it fresh and firm. Best eaten within 2-3 days.
Notes
* These are the weights of the fruit used in my photographed fruit tart. However, you can use whatever fresh fruit and design you like - get creative!
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