Summer Fruit Tart Recipe
Description:
The Summer Fruit Tart is a delightful, refreshing dessert that blends creamy butterscotch ice cream with a crispy whole wheat oatmeal cookie crust, topped with seasonal fruits. A perfect treat for a warm day or a special occasion, this easy-to-make tart allows you to experiment with a variety of fresh fruits of your choice. The creamy base, fruity toppings, and a drizzle of mango coulis make this dessert a hit for any occasion, from tea parties to casual family gatherings.
Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Oatmeal Cookies | 250 grams |
| Butter (Unsalted), cubed | 75 grams |
| Butterscotch Ice Cream (store-bought), softened | 1 liter |
| Mango Coulis (or strawberry/blueberry coulis) | 1/2 cup |
| Mango (Ripe), sliced | 1 |
| Lychee, skin removed and deseeded | 8 |
| Chikoo (Sapota Fruit), peeled, deseeded, sliced | 2 |
| Plums, deseeded and sliced | 2 |
| Green Grapes | 1 cup |
| Icing Sugar | 1/4 cup |
Preparation Time:
300 minutes (includes chilling time)
Cook Time:
30 minutes
Instructions:
-
Prepare the Tart Base:
Begin by preparing the tart base using a simple whole wheat oatmeal cookie crust. If you need help with making the base, refer to our Tart Recipe for step-by-step instructions. Once the crust is ready, bake it until crisp. Then, allow the tart shell to cool and freeze it for at least 30 minutes. -
Prepare the Butterscotch Ice Cream Filling:
While the tart shell is freezing, take the butterscotch ice cream and leave it out at room temperature for 5 to 10 minutes to soften slightly. This will make it easier to spread over the tart. -
Assemble the Tart:
After the tart shell has been frozen, remove it from the freezer. Gently fill the tart shell with the softened butterscotch ice cream. Be sure to spread it evenly across the base. Place the tart back into the freezer and let it freeze for at least 4 hours or overnight for best results. -
Prepare the Fruit Toppings:
While the tart is freezing, prepare the fruit toppings. Slice the ripe mango, lychee, chikoo (sapota), and plums into thin pieces. Wash and halve the green grapes. Set all the fruits aside. -
Serve the Tart:
Once the tart is fully frozen, remove it from the freezer about 10 minutes before serving to allow it to soften slightly. Drizzle the tart with mango coulis or any coulis of your choice (strawberry or blueberry work wonderfully too). Top it off with the prepared fruits in a visually pleasing arrangement. -
Finish and Serve:
Lightly dust the tart with icing sugar for a finishing touch. For an extra indulgent treat, serve the tart with a drizzle of chocolate sauce or caramel sauce on top. This addition makes for a more decadent dessert experience. -
Enjoy:
Slice the Summer Fruit Tart and serve it as a refreshing treat during a tea party or as a sweet ending to any meal. This fruity delight is sure to impress your guests and loved ones!
Tips:
- You can easily swap the fruits based on what’s in season or according to your preferences. Kiwi, strawberries, and raspberries also work beautifully with this tart.
- For added texture, you can sprinkle some crushed nuts or granola over the fruit before serving.
- Make sure to let the tart thaw slightly before serving for a smoother, creamier bite.
Nutritional Information (Approximate per serving):
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 250 kcal |
| Protein | 3g |
| Carbohydrates | 30g |
| Sugars | 22g |
| Fat | 14g |
| Saturated Fat | 8g |
| Fiber | 2g |
| Sodium | 35mg |
Enjoy your Summer Fruit Tart, a vibrant, seasonal dessert bursting with fresh flavors, perfect for every occasion!
