July 14, 2016
Easy Fruit Tart!
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Delicious, Sweet and Fruity No Bake Tart that will be Perfect at Dinner Time or just for a Treat… I Love This Easy Fruit Tart!
Sometimes I love to make a dessert that isn’t a cheesecake! Would you believe it! I know right… it’s shocking. And although this one does actually have mascarpone in it, I still don’t consider it a cheesecake as its a whole different bake!
I wouldn’t however use Philadelphia in it as I don’t think it would work as well… but mascarpone is perfect! I used the same filing as I did in my Cookie Cream Pie, and the crust of my No-Bake Terry’s Chocolate Orange Tart!
I’ve had a few people ask for a fruit tart recipe, and I decided to use a biscuit base, but you can easily make it with pastry instead if you’d prefer… use the recipe from my Salted Caramel Chocolate Tart recipe!
I also have had a few people ask for a Crème pâtissière filling, and that is on my to do list, don’t worry! I’m saving it for something special. You can use whatever sort of fruits you like in a recipe like this, but I went for my personal favourites, and some seasonal summer fruits… strawberries, raspberries, blackberries, blueberries, and kiwi!! Yum.
I’m always a bit nervous when posting a traditional recipe like this, as I never think it will get as much of a reception as I’d like it to. I think recipes like these are so understated as yes they are easy, but they’re always a crowd pleaser and they’re so tasty and look so impressive!
I can jazz this up so easily by using a different biscuit on the bottom, add a touch of rum to the creme filling.. or using crystallised fruit! It’s so simple but so worth it to know the basics, so you can experiment yourself!
I obviously arrange my fruit in a certain way to make the tart look pretty, but thats up to you. Mine isn’t as symmetrical as I wanted it to be, I would never be happy with the result.. but a dusting of Icing Sugar makes it look pretty as a picture and tastes perfect.
I use any leftover fruit from the things bought on my weekly food shop to add to the dessert, and its ideal! I love the fresh fruit mixed with the sweet filling, and the crunch of the biscuit base! Yummy!
Easy Fruit Tart
Ingredients
Biscuit Crust
- 100 g unsalted butter (melted)
- 300 g digestive biscuits
Filling
- 200 ml double cream
- 250 g marscapone
- 100 g icing sugar
- 1/2 tsp vanilla bean extract
Topping
- 100 g strawberries
- 100 g raspberries
- 100 g blackberries
- 100 g blueberries
- 100 g kiwi
Instructions
Biscuit Crust
- Blitz all of the digestive biscuits to a fine crumb, and mix in the melted unsalted butter (I used a food processor).
- Press this into the sides and base of a 23cm pie/flan tin (mine was 3cm deep). It might be easier to use your hands and fingers for this! Make sure that the side parts are thick enough to hold the filling once removed.
- Refrigerate for now.
Filling
- Loosen the mascarpone slightly with a spoon and add to a bowl.
- Whisk together the double cream, mascarpone, icing sugar, and vanilla bean extract for 2-3 minutes until thickened considerably and mousse-like. It's not essential for it to hold itself like a meringue, just to be thick!
- Refrigerate the dessert for now.
- Prepare your fruit by washing it all well, and cutting up what is necessary! (I removed the tops of my strawberries and skinned the kiwis, then sliced them up. The others I just simply washed!)
- Arrange the fruit on top of the tart in a pattern (or just pile it all on top).
- Serve with some extra fruit, ice cream, or a dash of cream! Enjoy!
Notes
- You can easily double up the recipe to make a bigger & deeper delicious dessert – add another half of the base recipe (I.e. use 450g digestives, and 150g unsalted butter) and double the filling recipe! Use a 25cmx5cm deep tart tin!
- This dessert will last in the fridge for 2-3days, covered.
- I used this tin.
ENJOY!
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J x
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Can you use something else instead of marscapone as I don’t like cheese.
Hi Jane,
I’m making this for a BBQ tomorrow. Would you wait to add the fresh fruit until the morning or do you think it will be ok?
Thanks!
Hiya! It should be absolutely fine stored in the fridge overnight. Hope this helps! x
I have frozen fruit, could I use them instead of fresh fruits?
Hiya! As you would have to thaw the fruit, they may become slightly mushy, but it’s up to you! Hope this helps! x
Hi Jane, double cream is not easily available in Malaysia. Could I use 200 ml of whipping cream (sweetened) instead of double cream and icing sugar? x
Can i replace the Mascarpone with cream cheese?
Yes for sure!
Can I ask what butter you used for this recipe please? Salted or unsalted?
Hello, unsalted!xx
Just made it, it works, all your recipes work perfectly Jane, thank you for sharing them! glad to have this recipe as my Hubby loves these types of tarts. Spot on again!
“…will last in the fridge for 2-3 days, covered.” I had to laugh … there is no way this will last that long in my house! Thanks for the gorgeous recipe; can’t wait to try it!
Hahaha I have to say it, but it never lasts that long for me either ?
I’m doing a Caribbean evening and thought this would make a simple perfect pud….how much rum would you put in the filling…. Or would it work better with rum double cream as a side? Thanku!!
I’m afraid I wouldn’t know as I have never tried it, but I wouldn’t use any more then a few tablespoons as it might split the mixture 🙂
I made this the other day as I’d got friends over for a BBQ. Super quick, super easy and super tasty!
Ahh amazing!! I’m so glad it was a success!
[…] photos. Je suis tombée en arrêt devant la recette d’une tarte aux fruits très alléchante (par ici pour la recette) avec une crème au mascarpone (que j’ai modifié dans ma recette ) qui me faisait de […]
This pie looks delicious ! I love the mascarpone cream !
Thank you so much! 🙂