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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Servings: 10 slices
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 until thickened considerably and mousse-like. It's not essential for it to hold itself like a meringue, just to be thick
- Make sure not to over-whisk the mixture, by checking it frequently as you mix
- 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)
- Arrange the fruit on in a pile on top (or arrange in a pattern).
- Serve with some extra fruit, ice cream, or a dash of cream.
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.