No-bake fruit tart

There no-bake fruit tart it is the perfect dessert for the warm months, when there is little desire to turn on the oven but there is really a lot to eat a delicious, delicate and spectacular dessert like a fruit tart! You won’t need many ingredients to prepare it: for the base you will only need biscuits and butter, to be filled with a very easy custard and to be decorated with fresh seasonal fruit. We offer you a version with strawberries, kiwis, blueberries and bananas, but you can also use apricots, peach slices, figs or any other fruit you prefer. The only trick will be cover it with a water-based syrup, sugar and lemon juice, to make sure it doesn’t turn black. The preparation is quick and easy, you just have to let it rest in the fridge 6 hours beforehand to serve her!

Ingredients for 6 people

Dry biscuits: 300 g
Butter: 150 g
Milk: 500ml
Sugar: 120g
Cornstarch: 60 g
Yolks: 6
Vanillin: 1 sachet
Powdered sugar: to taste
Medium strawberries: 8
Kiwis: 2
Bananas: ½
Blueberries: to taste
Water: 80ml
Granulated sugar: 200 g
Lemon: 1

Preparation: 40 minutes
Cooking:
Total: 40 minutes
Calories: 467 kcal/portion

Method

Start by preparing the base: put the biscuits in a mixer and blend them until they become flour

Put the butter in a small glass bowl or microwave-safe container and melt it for 40 seconds at maximum power. Once melted, pour it into the mixer together with the biscuit flour and start the machine for about 10 seconds.

Line the bottom of a 24 cm springform pan with parchment paper and pour in the mixture

Level the biscuit and butter mix with the help of the bottom of a glass, also giving shape to the edges. Then place the base in the refrigerator for 30 minutes.

In the meantime, dedicate yourself to the custard: find the link for the complete recipe with tips and tricks in the description. Mix the egg yolks and sugar, add the cornstarch and mix until everything is blended.

Heat the milk and vanillin in a saucepan, as soon as it comes to a boil add the egg, sugar and cornstarch mixture. Mix until it is creamy, smooth and shiny.

Pour the ready cream into a bowl, cover it with a sheet of transparent film so that the film touches the cream so as not to form the annoying skin. Leave to rest until the base is ready.

When the base has solidified in the refrigerator and the cream is at room temperature, remove the springform pan and pour the cream inside.

Level the cream with the spatula to ensure that it has the same thickness in all points, so that when decorating it with fruit there are no differences in level.

Dust the edges of the base with icing sugar, sieving it with a fine-mesh sieve.

Pour water and sugar into a saucepan and turn the heat on to a very low flame. Stir with a spoon and only when it starts to boil can you add the juice of ½ lemon. Cook the mixture until it is reduced, without ever raising the heat, for about 10 minutes. The compound must be transparent. As soon as it is ready, remove it from the heat and let it cool.

While the syrup cools, take care of the fruit: wash the strawberries and dry them with a clean cloth, remove the stem and cut them in half along the long side, keeping only one whole for the final decoration.

Peel the kiwis and cut the two ends which could be hard.

Cut the kiwis into slices of about ½ cm each. Also thinly slice ½ banana.

COMPOSITION OF THE TART

Cover the base of the tart with the custard and arrange the strawberries and kiwis in a circle.

Add, always in a circle, the banana slices. In the center place the whole strawberry, with the tip facing upwards.

Add a few blueberries to cover the empty spaces, always arranging them in a circle. With the help of a kitchen brush, cover the fruit with the sugar and lemon syrup. Do not pour it directly on the cake, but use the brush to distribute it over the entire surface.

Place the cake in the refrigerator for about 6 hours before serving.

Advice and tips

You can prepare the custard the day before and you can prepare different variations, such as orange cream or vanilla cream. The important thing is that the cream is firm, so that it remains compact when cutting.

During the preparation of the syrup check the consistency carefully. It must not be too liquid, otherwise pouring it on the tart will risk wetting the fruit too much and ruining the composition.

You can add melted milk chocolate to the base. Alternatively you can use cocoa biscuits or wholemeal biscuits.

You can also add mint leaves on the surface, which will give your tart a very fresh flavor, or dark chocolate flakes.

Wait for the cream to cool completely before pouring it into the biscuit base.

If you like, you can add a layer of jam or jam of the flavor you prefer on the base, before the cream. It will serve to give even more flavor and compactness to the tart.

storage

You can store the tart without cooking in the refrigerator, covered with a pie hood or in an airtight container, for 2 days maximum. We advise you to take it out 15 minutes before serving. The no-bake tart cannot be frozen.