Easy Fruit Tart!

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!

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Sometimes I love to make a dessert that isn’t a cheesecake! I know right… it’s shocking. And although this does actually have mascarpone in it, I still don’t consider it a cheesecake as the amounts are different, and it tastes completely different. 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 had a few people ask for a Crème pâtissière filling, and that will be coming soon.. but with a different recipe! 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 summer season fruits… Strawberries, Raspberries, Blackberries, Blueberries, and Kiwi!! Yum.

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I’m always a bit nervous of posting a 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 to make! 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 fruit look pretty, but thats up to you. Mine isn’t symmetrical as I know id 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 ones that I have bought 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!

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This recipe makes an 8″/20cm delicious dessert
Serves 8-10 decent sized slices

Ingredients

Biscuit Crust
– 100g butter
– 300g digestives/hobnobs

Filling
– 200ml Double Cream
– 250g Mascarpone (I used Lighter Mascarpone)
– 100g Icing Sugar
– 1/2tsp Vanilla Bean Extract

Topping
– Strawberries
– Raspberries
– Blackberries
– Blueberries
– Kiwi

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Method

1) For the Biscuit Crust – Using a food processor, blitz all of the biscuits to a fine crumb, and mix in the melted butter. 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 once removed. Refrigerate for now.

2) For the filling, loosen the mascarpone slightly with a spoon and add to a bowl. Whisk together the Cream, Mascarpone, Icing Sugar, and Vanilla for 2-3 minutes until thickened considerably and mousse like – its not essential for it to hold itself like a meringue, just to be thick!

3) 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. The others I just washed!

4) Arrange the fruit on top of the tart in a pattern, or pile it all on top… serve with some extra fruit, or a dash of cream! Enjoy!

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Tips and Ideas

I just use an supermarket brand mascarpone. As this doesn’t 100% have to hold it self, you can get away with the lighter mascarpone if you like, but I wouldn;t recommend single cream as its too thin.

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 butter) and double the filling recipe! Use a 25cmx5cm deep tart tin!

This dessert will last in the fridge for 2-3days, covered.

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ENJOY!

Find my other Dessert Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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9 comments

  1. “…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!

  2. 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!!

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