No Bake Fruit Tart--NEW
Recipe: No Bake Fruit Tart--NEW
For today's recipe I'm going to give you an easy no-bake tart recipe. I saw a pie version of this in a magazine early in the summer and I've been inventing variations ever since. I've been inspired with all the fruits available and the variety of possible crusts so what I'm going to do here is sort of give you a chart. You can choose one from the fruit column and one from the crust column and go for it!
This cool pie will be a perfect ending to a hot day.
2 1/2 lbs or 4 cups of ripe fruit, washed and peeled - if fresh fruit is unavailable you can use canned or jarred fruit. Fruit options:
2 1/2 cups cookie crumbs, options:
Other ingredients that apply to any flavor of tart:
10 Tbl of butter, melted
1-1/4 cups of milk
¾ cup of sugar (with sweet fruits you can reduce the sugar or even use Splenda)
5 Tbl of cornstarch
Whipped cream or whipped topping (optional)
For the Crust:
Take out your 10" tart pan with removable sides. This is best done with a smooth-sided tart pan (non- scalloped). A cheesecake pan works just fine. Put in your crumbs and drizzle on the 10 Tbl of melted butter. Mix with a fork until fully combined. Then spread the mixture across the bottom of the pan and up 1" on the sides. To make this easier, I spread a sheet of plastic wrap over the crumb mixture. This way the crumbs don't stick to my fingers. When you have the crust spread you can take away the plastic wrap. Set the crust in your refrigerator to cool while you prepare the fruit filling.
Place your fruit in a blender or food processor. Blend on high until the fruit is pureed. This should only take about 10 seconds and you can do it in two batches if necessary. (If there are seeds in the fruit you chose you can go one more step and strain out the seeds, but this is optional).
In a medium saucepan combine the milk, sugar and cornstarch. Whisk until dissolved. Add the fruit puree and cook on medium-high heat until the mixture is thick and bubbling. This should take about 7 minutes. Stir often or even constantly. Remove from heat and pour this mixture into your prepared crust. Cover and refrigerate several hours or overnight. When ready to serve, take a sharp knife and run it along the inside edge of the tart pan to loosen crust. Remove your pan sides and you're ready to slice.
Use a long, sharp knife. You can serve this topped with whipped cream or a topping like Cool Whip. (Cool Whip now comes in a can that you can spray; just like canned whipped cream.) This way you can put a decorative dollop on each slice. It's also great plain.
Enjoy. Cheers! Zola
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