How To Make An Easy No-Bake Holiday Fruit Tart
Move over fruitcake – there’s a new and better way to enjoy fruit this holiday season! No-Bake Holiday Fruit Tart is easy to make and a delicious way to end a holiday meal.
It’s much like a dessert cookie, but better because the no-bake crust is made using Bob’s Red Mill Almond Flour. Being made of whole, blanched sweet almonds, the crust has a boost of protein and is inherently gluten free. Plus, almond flour is much lower in carbohydrates than all purpose flour. Another bonus is that almonds are healthy nuts providing a good amount of manganese and vitamin E , as well as a healthy serving of monounsaturated fats.
What I like about this recipe is that it doesn’t require any fancy equipment. Just a couple of bowls, measuring cups and spoons, a cutting board, and knife to prepare the fruit. Let’s get started, shall we?
Gather all of the ingredients for the recipe. (This is called mise en place in French.) We’ll begin by making the crust, so pour 1 1/4 cups of Bob’s Red Mill Almond Flour into your bowl, along with the other dry ingredients. Stir well to help distribute the cinnamon. Next, add the liquid ingredients for the crust and stir until the mixture becomes crumbly.
Next, press the mixture over the bottom and part way up the sides of a 10-inch tart pan with a removable bottom. Bam! You’ve just made the no-bake crust. Now on to the cream cheese layer. Take 8 ounces of softened Greek cream cheese and blend in 1/4 cup of powdered sugar. Spread it evenly over the crust and you have now completed the second step.
Now, this third step is probably the hardest part of the whole process – creating a design for the top. You can go all out and create an intricate design or simply place fruit on top. I prefer to go somewhere in the middle and create a simple pattern. I put some pomegranate arils (seeds) in the middle and surround it with apple slices. (Tip: Pick up a bag of pre-sliced apples to make it easier on yourself. Otherwise, you will need to dip fresh-cut apple slices in a solution that contains citric acid to keep them from browning.)
I then add grapes that have been halved lengthwise cut-side down around the edge of the tart.
I then fill in the gaps around the apples with more pomegranate arils.
I am not much of a decorator, but I like to think that it came out rather pretty. The jewel tone of the pomegranate and the colors of the grapes and apples remind me of the holidays. But the best part of it all, though, is that it tastes good!
For the Crust
For the Filling
For the Topping
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 318 Total Fat: 24g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 29mg Sodium: 109mg Carbohydrates: 24g Fiber: 4g Sugar: 18g Protein: 5g
Now if you don’t like the idea of the crust not being baked, you can bake it at 375 degrees for about 10 minutes. Allow it to cool and then you can follow the rest of the directions. Below is what the baked crust should look like:
One more thing just in time for the holidays – you can get a coupon for Bob’s Red Mill products by clicking here.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
Be sure to check out this post for Overnight Maple French Oats featuring Bob’s Red Mill Gluten-Free Old Fashioned Oats: