No Bake Fruit Tart

This easy, no bake fruit tart is the perfect dessert for summer. It has a crunchy graham crust, cream cheese filling, and fresh fruit on top. Simple, elegant, delicious!

Prep Time30

Chilling30

Total Time1

Course: Dessert

Cuisine: American

Keyword: Easy Fruit Tart, No Bake Fruit Tart

Servings: slices

Author: Fiona Dowling

Equipment

9-inch (23 cm) loose bottom tart pan

Ingredients

Graham Crust

1 1/2 cups graham crumbs (about 180-200 grams)
1/4 cup granulated sugar (50 grams)
6 tablespoons unsalted butter (85 grams) melted

Cream Cheese Filling

1/2 cup whipping cream (120 ml) 33-35% MF
8 ounces cream cheese (226 grams) full-fat, brick style
3/4 cup powdered sugar (82.5 grams)
1 teaspoon lemon juice freshly squeezed

Topping

2 cups fresh fruit (I used about 300 grams of berries in total)
2 tablespoons strawberry jam or apricot

Instructions

Graham Crust

Combine the graham crumbs, sugar and melted butter in a small bowl. Stir together with a fork.
Press the mixture into the bottom and up the sides of a 9-inch (23 cm) loose bottom tart pan.
Place in the fridge as you make the filling.

Cream Cheese Filling

Beat the whipping cream until stiff peaks form. The cream should be cold, direct from the fridge. Set aside.
In a separate bowl, beat the cream cheese, powdered sugar and lemon juice until smooth and creamy. Turn off the mixer and scrape down the sides and bottom of the bowl a few times to ensure that there are no lumps.
Using a rubber spatula or wooden spoon, gently fold the whipped cream into the cream cheese mixture until its an even consistency and you no longer see bits of whipped cream.
Spoon into the prepared tart crust and smooth into an even layer.
Place in the fridge.

Topping

Arrange the fresh fruit on top of the tart.
Optionally, melt the jam in the microwave for about 30 seconds. Use a pastry brush to brush the melted jam as a glaze overtop of the fruit. Place in the fridge until ready to serve.
When ready to serve, carefully remove the outer ring of the tart pan. Keep the tart on the bottom of the pan. Slice with a thin, sharp knife.

Notes

Graham Crumbs: Graham crumbs can be substituted with digestive biscuit crumbs. I recommend reducing the sugar to 2 tablespoons if using digestives.
Fruit: Sliced strawberries, blueberries, mandarin orange segments, raspberries, blackberries, sliced kiwi or sliced mango work well.
Storage: Store covered in the fridge for up to 4 days. This tart is best served the day you plan to serve. I prefer to add the fruit right before serving (especially if it's sliced) so that it stays as fresh as possible.
Nutrition: Details provided are an estimate only and based on 1 slice, assuming the tart is sliced into 10 uniform pieces.

Nutrition