Summer Fruit Biscuit Tart is a refreshing and easy-to-make Western summer dessert. It features a crunchy biscuit crust and a smooth, creamy filling with fresh fruits. This no-bake recipe is light, delicious, and can be prepared with any type of summer fruit you have on hand.
Ingredients
– For the Biscuit Crust:
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Biscuits:
300 grams (plain, crushed)
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Butter:
80 grams (melted)
– For the Creamy Fruit Filling:
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Fruits:
300 grams (mixed fresh fruits, such as mango, apricots, and berries)
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Cream Cheese:
200 grams (or full-fat yogurt)
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Sugar:
75 grams
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Vanilla Extract:
2 teaspoons
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Heavy Cream:
1 cup (cold)
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Milk:
1/4 cup
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Gelatin:
1 tablespoon
Instructions
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Crush the biscuits finely until they turn into crumbs. Add the melted butter and mix until well combined.
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Pour the biscuit mixture into a tart pan and press it down firmly to create an even, compact base. Refrigerate for 15 minutes to set.
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Place the fresh fruits in a blender and process until smooth.
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Add the cream cheese, vanilla, and sugar to the fruit puree. Blend until you achieve a creamy consistency.
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Whip the cold heavy cream until it becomes thick and holds its shape. Keep it refrigerated until needed.
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Heat the milk with the gelatin, bringing it to a boil for two minutes. Let it cool slightly.
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Pour the milk and gelatin mixture into the fruit puree and stir well. Then, gently fold in the whipped cream.
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Pour the filling over the biscuit crust and smooth the surface.
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Refrigerate the tart for at least 4 hours, or preferably overnight, until it is firm.
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Decorate the top with fresh fruits and serve chilled.
- Fruits: 300 grams (mixed fresh fruits, such as mango, apricots, and berries)
- Cream Cheese: 200 grams (or full-fat yogurt)
- Sugar: 75 grams
- Vanilla Extract: 2 teaspoons
- Heavy Cream: 1 cup (cold)
- Milk: 1/4 cup
- Gelatin: 1 tablespoon
Instructions
- Crush the biscuits finely until they turn into crumbs. Add the melted butter and mix until well combined.
- Pour the biscuit mixture into a tart pan and press it down firmly to create an even, compact base. Refrigerate for 15 minutes to set.
- Place the fresh fruits in a blender and process until smooth.
- Add the cream cheese, vanilla, and sugar to the fruit puree. Blend until you achieve a creamy consistency.
- Whip the cold heavy cream until it becomes thick and holds its shape. Keep it refrigerated until needed.
- Heat the milk with the gelatin, bringing it to a boil for two minutes. Let it cool slightly.
- Pour the milk and gelatin mixture into the fruit puree and stir well. Then, gently fold in the whipped cream.
- Pour the filling over the biscuit crust and smooth the surface.
- Refrigerate the tart for at least 4 hours, or preferably overnight, until it is firm.
- Decorate the top with fresh fruits and serve chilled.
