This simple no-bake tart with raw, wholemeal crust and super thick, creamy semolina filling will satisfy everyone who loves sweets as much as I do. Just to give you an idea, recently I ate this tart for breakfast.
There is no better way to celebrate a new season than with this simple no-bake tart. It’s the perfect dessert for a hot summer, as you don’t need to use the oven and it tastes super delicious served chilled, straight from the fridge.
It’s a fairly simple recipe, that doesn’t require any special skills. You need a few easily accessible ingredients, probably you have most of them in your pantry already. So get ready!
Raw crust made from dates, almonds, and oats is sweet and rich in flavour. On the other hand, smooth, thick semolina cream is much less sweet, but all together is nicely balanced. Summer fruits add some extra taste and a fresh bite to the tart.
This no-bake tart is not only super tasty but also beautiful, which makes it a perfect dessert to share with your friends and family.
How to serve and store this no-bake tart?
Once ready, store your tart covered in the fridge. Although it will keep 2-3 days, it tastes the best fresh, so keep it in mind.
You can serve your tart chilled, straight from the fridge or at room temperature. Feel free to top it with any fresh summer fruits you like.
Try the recipe below and make this beautiful summer tart for your loved ones.
Simple no-bake tart with cream and fresh fruits
Equipment
- Food processor
- Blender
Ingredients
Crust
- 70 g dates (pitted)
- 30 g whole almonds
- 60 g oat flour
- 60 g ground almonds
- 30 g oats
- 40 g butter
Cream
- 500 ml milk
- 150 g cashews
- 7 tbsp semolina
- 3 tbsp maple syrup
- 1 tbsp lemon juice
- salt to taste
Additions
- fresh fruits
- desiccated coconut
Instructions
- In a small bowl soak the dates and whole almonds for the crust. In a separate small bowl soak the cashews for the cream. Use hot water to soak the ingredients for about 30 min, so they'll soften quicker.
- In a small saucepan melt your butter. Alternatively, you can melt the butter in the microwave. Once melted, set aside and let it cool down.
- In the meantime, pour the milk into a middle size pot and bring it to the boil. Reduce the heat to low and add the semolina. Stir the mixture constantly (so it doesn't form lumps) for about 3 min. Set aside, let it cool down.
- In a food processor combine the drained dates and whole almonds. Add the oat flour, ground almonds, whole oats, and melted butter and blend until the mixture is combined. Press the crust mixture into the bottom and sides of the tart tin. Place the prepared crust in the freezer for 15 min.
- In a blender combine the cooked semolina, drained cashews, maple syrup, lemon juice, and salt. Blend all the cream ingredients until silky smooth.
- Remove the crust from the freezer. Pour the cream filling over the crust. Decorate your tart with fresh fruits and desiccated coconut.
- Place your tart into the fridge for at least 1 hour. Gently remove the tart from tin just before serving. Enjoy!
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Did you try this summer tart recipe? We would love to know what do you think!
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