No-Bake Summer Fruit Tarts

Name: No-Bake Summer Fruit Tarts
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6
Cuisine: american
Ingredients: 4 cups graham-cracker crumbs; 1 1/2 cups unsalted butter, melted; 1 cup mascarpone; 1 cup 35% cream; 5 tbsp honey, divided; 1 tsp vanilla; 1 tbsp water; 2 cups assorted fruit, such as figs, blackberries, plums and cherries; 2 tbsp finely chopped pistachios; 1 tsp lime zest

Prep Time30 min
Total Time2 h
Makes6 servings

By Chatelaine

No-bake summer fruit tarts: graham cracker crust tarts filled with mascarpone, cream, honey and vanilla topped with sliced peaches, figs and black raspberries and sprinkle with chopped pistachios and lime zest for a post on an easy no cook summer fruit tart recipe

(Photo: Roberto Caruso)

This easy, beautiful and delicious creamy fruit tart is our favourite no-cook summer dessert.

Ingredients

4 cups graham-cracker crumbs
1 1/2 cups unsalted butter, melted
1 cup mascarpone
1 cup 35% cream
5 tbsp honey, divided
1 tsp vanilla
1 tbsp water
2 cups assorted fruit, such as figs, blackberries, plums and cherries
2 tbsp finely chopped pistachios
1 tsp lime zest

Instructions

SPRAY 6 4-in. tart pans (with removable bottoms) with oil. Line the bottoms with parchment. Arrange on a baking sheet.
STIR cookie crumbs with butter in a medium bowl until moist. Scoop 1/2 cup crumb mixture into each pan. Firmly press up the edges until crust is even with rim. Scoop 3 more tbsp into each pan, and press down to cover bottom. Freeze until very firm, at least 1 hour.
BEAT mascarpone with cream, 4 tbsp honey and vanilla in a large bowl with an electric mixer on medium-high until stiff peaks form, 2 to 3 min.
STIR remaining 1 tbsp honey with water and fruit in a medium bowl until glossy. 5. Carefully remove firm tart shells from pan by pressing removable bottom up and out from ring. Peel off parchment. Set shells on serving plates. Pipe or spoon mascarpone mixture into shells. Top with fruit. Drizzle with fruit syrup. Sprinkle with pistachios and lime zest.

Serving Tip

Make smaller tarts by scooping 3 tbsp crumb mixture into cupcake liners set in a muffin tin, then firmly pressing from centre of liner to edges and up the sides until crust is even with rim. Freeze until firm, then fill with mascarpone cream and fruit just before serving. Makes 18 to 20.

Nutrition (per serving)

Calories 1, Protein 11g, Carbohydrates 72g, Fat 81g, Fibre 5g, Sodium 385mg.

(Photo: Roberto Caruso)

Get more of our best tart recipes.

Chatelaine

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Vegetarian summer recipes No Cook tarts No bake

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