no bake fruit tart recipe with ginger marmalade – Today, I am sharing an easy no bake fruit tart recipe.
This no bake fruit tart is perfect for all get-togethers. It is very easy to make and tasty too. The highlight of this recipe is that they are naturally sweet, the crust is made from dates, digestive biscuits, and butter. I made a peanut butter cream to fill the space between the crust and the fruits. This peanut butter filling was made with peanut butter, Sprig ginger marmalade, and desiccated coconut. The tarts are sweet, zingy and fresh.
I recently received sprig montane ginger for review (you might remember my earlier post – ginger marmalade iced tea) and I must say when Sprig asked me to make recipes with ginger marmalade, I was little disappointed. But now, I myself has used ginger marmalade in many recipes and I am actually loving the product.
You can also buy this product and many other products at Sprig online store. So check them out and decide the which one of them are best suited for your style of cooking. And the first 10 lucky customers will get a discount of 15% at ginger marmalade. Don’t forget to use the code “NANDOOSKITCHEN” to redeem the offer.
Sprig ginger marmalade, Rs. 349 for 270 grams and 15% off if you use code NANDOOSKITCHEN
no bake fruit tart recipe with ginger marmalade
preparation time: 10 minutes
recipe type: dessert
for tart crust
- digestive biscuits – 7 – 8 or 1/2 cup powdered
- dates – 10 or 1/4 cup chopped dates
- butter – 2 tablespoons, melted
- peanut butter – 4 tablespoons
- ginger marmalade – 2 teaspoons
- desiccated coconut – 2 teaspoons
- milk or water – 1 tablespoon
- fresh fruits – peach, pear, mango
how to make no bake fruit tart recipe with sprig ginger marmalade
to make tart crust
1.To make ginger marmalade fruit tart, let us first prepare the tart crust. Add dates, digestive biscuits, to a mixer jar and grind till you get a smooth mixture.
2. Now transfer the ground ingredients to a bowl and gradually add melted butter. Mix well. The mixture may look crumbly, but it should hold together when pinched between your fingers. If necessary, add more dates to get the right consistency.
3. Divide the mixture into two part pans and press evenly onto the bottom and up the sides. (You can also line the tart molds with parchment paper and then add the mixture.) Press it more in the center with your thumb to make space for filling. Refrigerate for at least 2 hours.
for tart filling
4. Combine peanut butter, milk or water, ginger marmalade, desiccated coconut, in a small bowl and mix with a fork or a spoon. Divide the mixture into the tart shells and spread it evenly across the bottom.
5. When ready to assemble the tarts, gently remove the tart shells from their pans.
6. Thinly slice or chop the fruits, and sprinkle lemon juice. Sprinkling lemon juice is optional. You can use fresh fruits alone. Peaches and pear work well. I couldn’t find peaches here, so, I used pear and mangoes.
7. Arrange the fruit slices on top of the cream in circles. You arrange the chopped fruits on top.
8. Serve immediately (recommended) or wrap tightly and refrigerate. This will stay good for one day, but the tart shells would be little soggy with time.
9. ginger marmalade fruit tart is ready.