Summer Fruit Cream Tart
- August 7, 2021
- 0 / 5
There may not be a lot of things that we all agree upon these days, but one that I know we can say “yes” to is Summer Fruit Cream Tart! Yes, because it’s no-bake. Yes, because it uses the best of summer fruit. Yes, because any combination of fruit will work. And, yes, because it’s delicious & gorgeous!
Besides all of the above, you are going to love the flavor of this tart, starting with the crust. For this lovely dessert, we’re using Golden Oreo Cookies (say, what??) and crushing them, filling and all, to make a fine crumb. Add some melted butter, press it into a tart pan, and freeze it until the filling is ready to be poured in. Those Golden Oreos do something different and special for this crust.
Let’s talk fruit…Any combination of fruit that you like will work. I used purple plums, mangoes, raspberries and strawberries, but feel free to play around with stone fruit (nectarines, peaches, cherries), other berries such as blueberries or blackberries, or just use one type of fruit. I haven’t found any that don’t taste delicious in this tart! Be sure to peel any fruit that has a peel before blending.
We’re making a fruit mousse by puréeing the fruit in a blender. Add cream cheese, sugar, gelatin and vanilla and blend until it’s smooth. In a mixing bowl, whip the cream until stiff peaks form. Fold the whipped cream into the fruit purée mixture. Stir it a bit and pour it into the prepared crust. Smooth it out and pop it into the fridge to set.
Once the tart is set, remove it from the fridge and remove the tart from the pan. Decorate it with berries, fruit and flowers (if they aren’t edible, be sure to remove them prior to eating!).
It doesn’t take much to come up with a fabulous summer dessert that won’t heat up your kitchen. Enjoy this beauty!
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Summer Fruit Cream Tart
Makes: 1 9-inch tart
Prep Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours & 25 minutes
- 28 Golden Oreo Cookies (310grams)
- 1/3 cup unsalted butter, melted
- 11 ounces fresh fruit and/or berries (see Chef’s Notes)
- 8 ounces cream cheese
- 1/3 cup sugar
- 1 tbsp gelatin powder
- 2 tsp pure vanilla extract
- 1 cup whipping cream, chilled
Add cookies with cream filling into a food processor and crush until finely ground. Transfer crumbs to a medium bowl, add melted butter and mix until crumbs are evenly moistened. Press the mixture onto the bottom and up the sides of a 9 or 9.5-inch tart pan (or another pan with removable bottom). Place in the fridge or freezer for at least 15 minutes to firm up while you make the filling.
Add the fruit into a blender and blend until smooth. Add cream cheese, sugar, gelatin powder and vanilla and blend until smooth. Set aside.
In a mixing bowl, whip up the cold whipping cream using an electric hand mixer, until stiff peaks form. Refrigerate until ready to use.
Gently fold the whipped cream into the fruit purée mixture,. Stir just until combined. Fill the mixture into the prepared tart pan, smoothing out evenly, and refrigerate for 4 hours at least or better overnight to firm up.
When the mousse is firm, remove the tart by gently pressing against the removable bottom of your pan. Decorate your tart with fruit, flowers or other toppings, and serve chilled.
Any combination of fruit and berries will work. In the tart in the photo, I used purple plums, mangos, raspberries and strawberries. Be sure to peel fruit prior to blending.
If you want a crisper and less soft crust, you can bake it in a 350°F preheated oven for 5-6 minutes, then let cool completely before adding the filling.